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Wild Mushroom & Parsnip Stuffing

November 20, 2014 by zenbelly 9 Comments

Last week on Facebook, I asked the question: “Any favorite Thanksgiving recipes that you’d love to see cleaned up a bit or made gluten-free or Paleo? I’m in the mood for a challenge, lay ’em on me.”

Overwhelmingly, people wanted stuffing. More specifically, grain-free stuffing that wasn’t meat based. Huh. I already have a sweet and savory pork stuffing and a gluten-free sourdough stuffing, both of which I love. But grain-free AND vegetarian? That’s cutting the ingredient options down quite a bit… I figured I could make a simple grain-free bread to use as the stuffing base, but that would mean you’d have to make bread BEFORE making the stuffing, and Thanksgiving is already a pretty intense week, prep-wise. Plus, Any bread recipe I’d be able to whip together this week would be almond flour based, and that would make it off limits to all of my nut-free and AIP readers.

Well, I did say I was in the mood for a challenge, didn’t I?

paleo vegetarian stuffing
Wild Mushroom & Parsnip Stuffing

Serves 8-10 at the Thanksgiving table, 4-6 as a single side dish

1 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon ghee, butter, or coconut oil, melted
2 pounds parsnips, cut into 1″ cubes
3 medium carrots, cut into small dice
3 stalks celery, cut into small dice
1 large onion, cut into small dice
6 ounces crimini mushrooms, cut into small dice
3 cloves garlic, minced
6 leaves fresh sage, minced
3 sprigs fresh thyme, minced
1 tablespoon balsamic vinegar
2 tablespoons arrowroot powder

  1. Preheat the oven to 425.
  2. In a large bowl, pour the boiling water over the porcini mushrooms and set aside to rehydrate
  3. Toss the parsnips with the ghee and 1/2 teaspoon salt. Set on a roasting pan and roast for 20-25 minutes, until golden brown and softened.
  4. Meanwhile, heat a large skillet over medium high heat and add the onion, carrot, and celery. Saute for 8-10 minutes, or until softened.
  5. Add the crimini mushrooms, garlic, and 1 teaspoon salt. Cook for another 2 minutes, until the mushrooms are softened. Remove from heat.
  6. Strain the porcini mushrooms and reserve the liquid. Mince the mushrooms and add them to the skillet along with the minced herbs.
  7. To the large bowl with the porcini liquid, add the balsamic vinegar and arrowroot and whisk to combine.
  8. Add the roasted parsnips and contents of the skillet to the liquid mixture. Stir to combine.
  9. Transfer to a medium baking pan and cook for 30 minutes, uncovered. Allow to sit for 5-10 minutes before serving.

paleo vegetarian stuffing


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Filed Under: holiday, Thanksgiving, vegan, Vegetables, Vegetarian Tagged With: eggfree stuffing, glutenfree vegetarian stuffing, grainfree meatfree stuffing, paleo stuffing, paleo stuffing recipe, paleo thanksgiving recipes, paleo vegan stuffing, paleo vegetarian stuffing, vegan stuffing

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Comments

  1. Kelly says

    November 23, 2014 at 3:53 pm

    I just found out that you need to stuff your turkey with something or it will collapse…it’s my first time doing thanksgiving making everything. I wanted to make this stuffing but what do you put in the turkey? I’ve only seen the bread stuffing inside the bird, but wanted to do it grain free.

    Reply
    • zenbellyblog says

      November 23, 2014 at 7:03 pm

      Who told you that? You definitely do not need to stuff your turkey with anything to keep it from collapsing- it has bones! It’s actually way better to not stuff the bird; it makes the cooking time longer, which results in the meat drying out.

      Reply
      • Kelly says

        November 24, 2014 at 5:37 am

        Hahaha, wow I feel a little silly now. Obviously this is my first go around at it haha. My mom always stuffed it, so that is the only way I have ever seen. Thanks for letting me know! Excited to make this recipe!

      • zenbellyblog says

        November 24, 2014 at 10:14 am

        Oh don’t feel silly! I was just concerned that you found that info on a food site somewhere, and would be concerned if that were the case! But yep; the turkey will stay completely the same shape while it roasts, and stuffing cooked on the side is better for the stuffing and the bird 🙂 Happy Cooking!

  2. Kelly says

    December 2, 2014 at 1:44 pm

    This turned out awesome! Thanks for the help above…the turkey def did not collapse haha! I will def be making this dish outside of the holiday season. I ordered your cookbook last night with the cyber Monday coupon code from Amazon – can’t wait to get it! Thanks again!!

    Reply
    • zenbellyblog says

      December 2, 2014 at 7:42 pm

      Awesome! Congrats on conquering your first turkey! Enjoy the book 🙂

      Reply

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