My family does not eat bread stuffing. We have a vegetable stuffing recipe that has been in our family for generations. I am in so much luck, because the premise of the stuffing is to roast a rhino's-load of vegetables for hours!
The recipe was adopted slightly to remove saltine crackers, potatoes and onions since onions make my stomach flip upside down. Here is the recipe!
GAPS-friendly Vegetable Stuffing
Ingredients:
1.5 lb celery
4 turnips
1 lb butternut squash
1 lb carrots
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp cayenne
1/2 cup olive or Coconut Oil
2 cups turkey bone broth or juice from your turkey
Need:
Food processor
Roasting pan with high edges for oven or large pan for stovetop
Directions:
- peel all vegetables and chop into manageable sizes for food processor
- process all the vegetables in food processor, transferring it into your ungreased pan
- add and mix in your seasoning
- set oven to 350 or stove on medium
- cook vegetables, mixing occasionally
- when water from vegetables has finished cooking out add olive oil
- when all of the vegetables are brown and taste roasted add your turkey juice, cook for 30 more minutes
Note:
This takes a long time to cook, and taste pretty gross and veggie-like for a while. It requires patience to let it cook until the roasted flavor takes over. I personally don't think you can cook this too long, the more roasted the better!
