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Gluten Free Stuffing Recipe
This gluten free stuffing recipe is not set up like your average Thanksgiving stuffing. It is loaded up with all kinds of nutrient dense vegetables like butternut squash, celery and brussels sprouts and tossed with dried cranberries and toasted pecans. It’s perfect as a side dish or as a main course, as it’s very nutritious and filling. Tangy, a little bit sweet, paleo, whole30 compliant and can be made vegan, too!
Servings Prep Time
6-8 20minutes
Cook Time
Servings Prep Time
6-8 20minutes
Cook Time
  • 2 small or 1 large butternut squashpeeled and cut into 1/2″ cubes, about 4.5-5 cups
  • 1tablespoon avocado oil
  • 1/2teaspoon sea salt
  • 2tablespoons avocado oil
  • 1 1/2cups brussels sproutschopped
  • 1 small oniondiced
  • 4 celery stalkschopped
  • 1pound pork sausageno sugar added
  • 2 small apples or 1 large apple
  • 1/2teaspoon cinnamon
  • 1teaspoon sea salt
  • 1/2teaspoon dried rosemary
  • 1/4teaspoon nutmeg
  • 1/2teaspoon garlic powder
  • 2/3cup dried cranberriesno sugar added
  • 1/2cup pecans
  • sea saltto taste
  • black pepperto taste
  • fresh parsleyfor garnish
  1. Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside. You will most likely need two baking sheets to fit all of the squash, so if you have two, prepare both!
  2. Toss butternut squash cubes with 1 tablespoon of avocado oil and sprinkle with sea salt. Transfer the squash to the baking sheets and spread in an even layer.
  3. Bake at 425 degrees Fahrenheit for about 30-40 minutes until they look lightly brown throughout. Be sure to give them a few tosses during the 40 minute time frame.
  4. Heat a very large skillet (preferably about a 10-12″ cast iron pan) over medium high heat and add the 2 tablespoons of avocado oil. Add in the chopped brussels sprouts and cook for 8-12 minutes, stirring frequently until fork tender. Add in the onions and celery and cook for another 4-5 minutes until soft to the touch.
  5. Add pork sausage to the pan and use a heavy wooden spoon to break it into small pieces. Cook for several minutes until light brown throughout. Lower the heat down to medium-low.
  6. Add in the apples and toss to combine. Add the seasonings and give everything a nice stir. Cook for another 2-3 minutes and remove the pan from the heat.
  7. Once the butternut squash has finished cooking, turn down the oven temperature to 350 degrees Fahrenheit.
  8. Gently fold the butternut squash into the rest of the stuffing mixture and toss to combine. Stir in dried cranberries and pecans. Bake at 350 degrees Fahrenheit for 20 minutes until everything looks set. Keep a close eye on it and make sure nothing gets too toasty or overcooked.
  9. Adjust sea salt and black pepper if needed and serve with fresh parsley garnish if you’d like. Enjoy!