This stuffing pairs well with any meat dish or can hold it's own for the veggie lovers. Instead of stuffing yourself with filling and often nutrient-void stuffing, try this superfood stuffing with your next holiday meal. This recipe is adapted from the Detoxinista.
Preheat oven to 400 and line 2 or more baking sheets with parchment paper or grease well.
Arrange the carrots and parsnips on one baking sheet in a single layer and the cauliflower and onions on another sheet. Use as many sheets as you need to get veggies in a single layer.
Roast all veggies for about 30 minutes until golden, turned halfway with a spatula to make sure they do not burn. If the onions and cauliflower cook before the carrots/parsnips, then remove them first.
While the vegetables are roasting, melt the pat of butter or coconut oil in a skillet over medium heat. Saute the garlic for 5 minutes, then add in the mushrooms and cook for 8-10 minutes, until tender.
When the trays of roasted vegetables are tender and cooked, transfer them and the sauteed mushroom mixture to a large food processor. Add in the fresh thyme, chopped rosemary, and salt and pepper to taste.
Using your food processor, you’ll want to quickly “pulse” the vegetable mixture, so that it combines, but still has a chunky texture like stuffing. Once well combined, stir in your apples and walnuts. Make sure to season to your liking with salt and pepper before adding in apples and walnuts.