• 3 cups chicken apple sausage
  • 5 parsnips
  • 3 celery stalks
  • 1 zucchini
  • 1 apple
  • 1 head cauliflower
  • 2-3 cups roasted chestnuts
  • 5 cloves garlic
  • 5 sprigs chives
  • 2 sprigs fresh rosemary
  • 2 tablespoons chia seeds
  • 3 teaspoons sea salt
  • olive oil


This dish could be a complete meal, it is so filling!  I was experimenting with creating a gluten free stuffing/dressing for Thanksgiving, but ended up with this amazing casserole of flavors!  The chestnuts and parsnips made me fall in love with this dish.

I made my gluten free casserole and a traditional wheat stuffing, that I bought from Wholefoods.  I promise it was the cleanest one I could find because I would never poison my guests (ok a little dramatic)!

So, I tell you this because my husband, who is gluten free too, thought the Wholefoods “traditional  wheat stuffing” was my gluten free stuffing (which turned into my Vegetable & Sausage Casserole). With a huge helping on his plate, I stopped him midway with the fork to his mouth.  Opps, he wasn’t happy to say the least, as he looked at me like he really thought I wanted to poison him (this is not over dramatic).

Anyway, he survived and so did I.  Close call on the gluten kill!  My guests loved the flavors of my Vegetable & Sausage Casserole!  My friend, who asked me specifically for a gluten & dairy free stuffing, made it and he said it was great and he felt satisfied and didn’t miss the traditional stuffing.

Although, I love the flavors of this dish I was going for more of a breading consistency and had played with blue corn flour but was not happy with the end result.  I am going to continue trouble shooting that idea in the kitchen for a Christmas post.  Wish me luck!



3 cups chicken apple sausage (I use Aidells gluten and nitrate free)
5 parsnips
3 celery stalks
2-3 cups roasted chestnuts (market has them in jars)
1 zucchini
1 apple
1 head cauliflower
5 cloves garlic
5 sprigs chives
2 sprigs fresh rosemary
2 tablespoons chia seeds
3 teaspoons sea salt
1 1/2 teaspoons fennel (or sage)
olive oil



1.  Wash vegetables and peel parsnips.  Dice vegetables, sausage, chestnuts and herbs.
2.  In a large frying pan saute gently on low the garlic with a tablespoon of olive oil.
3.  Add  chopped vegetables, herbs, and teaspoon salt to pan on low. Add another tablespoon of olive oil and cook till tender.
4.  In a food processor shred apple and zucchini (skin on).  Place into a large casserole dish and put to side.
5.  Change the shredder to blade so you can pulse cauliflower into fine texture like flour.
6.  Add 1 tablespoon olive oil, 1 teaspoon of sea salt, 1 1/2 teaspoon of fennel powder or sage and pulse cauliflower again.
7.  In the large casserole dish mix the sautéed vegetables, shredded apple, zucchini and herbs and last teaspoon of sea salt.
8. Spread cauliflower mixture over the top of vegetable mixture and bake at 350 for 20 min.  Last 5 broil top for browning.


For vegan replace the sausage with 2 cups of another vegetable like squash, turnips or potatoes.  If you can have dairy, mixing 1 cup of your favorite cheese with the cauliflower is amazing too.  Careful with adding more salt to cauliflower if you use a salty cheese. The chia seeds will help absorb some of the juice from the vegetables so don’t skip this unless you don’t mind draining it out at the end so you don’t have a soggy casserole.

As we all are in the midst of the holidays I wish you balance, love, hope and that you may find peace in your busy days.

With a Spoonful of Love,