Using a spatula, stir the vegetables half-way through the roasting time, to make sure that they don’t burn. While the vegetables are roasting, melt the pat of butter or coconut oil in a skillet over medium heat. When the trays of roasted vegetables are ready, transfer the roasted parsnips, carrots, onions and sauteed mushroom mixture to a large food processor. Just like with traditional stuffing, you can easily adapt this recipe to suit your own tastes.
For food combining purposes, this stuffing recipe can be considered a neutral dish, pairing well with a Thanksgiving turkey or a vegetarian entree. That being said, I would probably consider this stuffing “neutral” for my own purposes! So, I was randomly looking through my notes from Natalia’s advanced training on a different matter, when a note about parsnips caught my eye! However, I baked my leftover stuffing with an egg mixed in to hold it together more like traditional stuffing, and it digested just fine.
I usually eat my leftovers cold, but I did reheat one batch and it turned out well– I actually added a beaten egg to the cold leftovers (baked at 350F for 30 minutes), to see if it would stick together more like traditional stuffing, and it worked great for a flesh-based dinner. I beat the two eggs first, then mixed them throughout the pre-cooked stuffing (cooked the night before), so they were fully incorporated in the mixture.
That being said, my husband loved it that way, and he doesn’t really like egg-based dishes, so maybe I’m being too picky! Can you put this into the bird itself, to roast along with it and develop that amazing turkey stuffing flavor? Blend together all ingredients except almonds for about 2-3 minutes and serve over your favorite salad. In a large skillet, brown the ground turkey along with the sausage, mushrooms, onion and celery; drain well. Rather than relying on almond flour to create a mock-bread stuffing, this version relies solely on fresh vegetables and herbs! Saute the garlic for 5 minutes, then add in the mushrooms and cook for 8-10 minutes, until tender.
Since the parsnips may be too starchy for some diets or sensitive stomachs, you could easily substitute roasted cauliflower for the parsnips, if necessary. Dry roasted parsnips act as the bread-like cubes, keeping this recipe lower in carbohydrates and fat than traditional recipes, which often call for a loaf of dry bread and a stick of butter.
I consider them starchy only because they are illegal on the SCD diet, which bans starches, but allows other root vegetables like carrots and beets. I LOVE Doris’s Mushroom loaf and always want to make it on the holidays but Britney hates mushrooms so I never want to bother just for myself. According to my notes, Natalia mentioned that sweet potatoes and parsnips are both neutral when consumed raw. I added celery and celery salt so it would taste more like my mom’s traditional stuffing.
I really like my Sausage-Mushroom "Dressing" but I wanted the same flavors to be in the form of a quiche or pie for easier serving.
The result is a looser and lighter stuffing, with all the flavor of the original, but with far less fat and calories. I baked mine for 30 minutes at 350F, but you may need less time if your stuffing is already warm.
I added the zucchini and tomato paste to the leftovers and turned it into a loaf…I love your step by step pics, makes everything so easy to follow. Next time, I think I’ll try just using one egg, to see if that makes the egg less noticeable.
Even with their high glycemic index they are super duper fibery, so I think a little will be fine for me. I also wanted to use ground turkey instead of diced cooked chicken or turkey like in my Chicken and Stuffing Quiche.
I think for my own needs, I’m cutting the amount of parsnips down and am going to throw in some radishes and maybe zucchini when I dry roast those veggies.
In a large bowl, combine bread cubes with cooked sausage, vegetable mixture, herbs and pepper.
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