One part sweet potato casserole, one part stuffing and one part cranberries, your favorite Thanksgiving trio joins forces in this scrumptious gluten-free stuffing. Whether you’re dealing with a gluten allergy or are just looking for a healthier alternative to traditional stuffing, your solution is this recipe. It’s chock-full of wholesome ingredients and traditional holiday deliciousness that will convince you never to use boxed stuffing again. Even better — you’ll likely have a lot of these ingredients on your shopping list for Thanksgiving already!
1/4 cup extra virgin coconut oil
2 tsp. dried rosemary
Pinch of sea salt
Freshly ground black pepper, to taste
6 sweet potatoes, diced
1-1/2 cups celery, chopped
2 cups Swiss chard, chopped
1 sweet onion, chopped
1/2 cup pecans, toasted
1/2 cup walnuts, toasted
1/2 cup unsweetened dried cranberries
- In large covered pan, cook sweet potatoes and rosemary in small amount of oil over medium heat until fork-tender. Stir in chopped Swiss chard and cook for 5 minutes.
- In medium pan, sauté onion and celery in small amount of oil over medium heat. As soon as onions brown, pour mixture into large pan.
- Stir in remaining oil and all other ingredients, cover and let set for 5 minutes.
Mo’s tip: To cut down on sugar per serving, chop the dried cranberries to ensure smaller amounts are spread evenly throughout the stuffing.