Vegetable & Sausage Casserole/Stuffing {gluten free, paleo, dairy free}
Prep time
Cook time
Total time
Serves: 15-18
  • 3 cups cooked 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 *updated or
  • buy 2 bags of riced frozen cauliflower
  • 5 cloves garlic
  • 5 sprigs chives
  • 2 sprigs fresh rosemary
  • 2 tbsp. chia seeds
  • 3 tsp. sea salt
  • 1½ tsp. fennel (or sage)
  • 3 tbsp. grape seed or avocado oil
  • Vegan option read notes
  1. Wash vegetables and peel parsnips. Dice vegetables, sausage, chestnuts and herbs.
  2. In a large frying pan saute on low/med. heat the garlic with a tablespoon of oil.
  3. Add chopped vegetables, herbs, cooked sausage and teaspoon salt to pan on low heat. Add another tablespoon of oil and cook until 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. Or if using frozen riced cauliflower thaw it out in a bowl.
  6. Add 1 tablespoon oil, 1 teaspoon of sea salt, 1½ teaspoon of fennel powder or sage and pulse cauliflower again. If using store bought riced cauliflower just mix spices and oil in.
  7. In the large casserole dish mix the sautéed vegetables, sausage, shredded apple, zucchini and herbs, chia seeds 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 min. broil top for browning.
For a vegan option 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. To make this FreeDiet compliant for phase 1 omit parsnips add chopped brussels sprouts or more celery. Phase 2 you can have parsnips! Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at