I think I’ve mentioned before that I’m not sensitive to gluten, but my inspiration to create gluten-free recipes came from my daughter Maya, who I believe, gets triggered just by looking at gluten! She was just recently diagnosed with celiac disease and we weren’t at all surprised. I used to make this recipe for her when we lived in Austin and she loved it. I’ve attempted to make dressing/stuffing with gluten-free bread but it always tastes like cardboard. Hence this yummy veggie dressing was created so that you can serve this Thanksgiving for your family and friends who can’t tolerate gluten. It’s filled with roasted butternut squash, Brussels sprouts, and beets, along with chestnuts, cranberries, and traditional herbs and spices like rosemary and thyme. Simply delicious!
- 5 cups peeled, cubed butternut squash
- 2 cups Brussels sprouts, halved
- 2 medium beets, cubed
- 1 medium onion, chopped
- 1 cup celery, chopped
- ½ cup coarsely chopped chestnuts
- ¼ cup dried cranberries, and/or ½ cup fresh apples
- 2 teaspoons poultry seasoning
- 2-4 sprigs fresh chopped rosemary
- 4-5 sprigs fresh thyme (stems removed)
- ½ cup chopped fresh parsley
- ½ cup veggie stock
- 2-5 tablespoons olive oil or butter, plus a drizzle for roasting
- Salt & pepper to taste
- Preheat oven to 400°.
- Transfer the squash, Brussels sprouts, and beets to a baking sheet, drizzle with olive oil, salt, and pepper, and roast until just cooked about 30 minutes. Stir 1-2 times halfway through.
- While the veggies are roasting, add the celery, onion, and 2-5 tablespoons of the olive oil/butter to a skillet ( I like using cast iron here) Cook on medium heat along with the rosemary, thyme, poultry seasoning, salt and pepper for 10-15 minutes until slightly soft but not mushy.
- Transfer to a large bowl and add the roasted veggies, chestnuts, and cranberries/apples.
- Mix until well combined and adjust your seasonings adding more salt, pepper, and/or herbs.
- Add the veggie stock and parsley and give it another toss, then transfer to a baking dish (9x13, or 2½ quart)
- Cook for 30 minutes covered.
- Healthy & delicious!
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