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
Instructions
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!
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/11/gluten-grain-free-thanksgiving-dressing/