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Fill your holiday table with a feast free of grains, dairy, and refined sugar.

Reader Interactions

15 Comments

  1. Hi Lauren,
    I am a big believer in getting plenty of carbs on paleo (perfect health diet style) and I know you had some articles on why carbs are important in the past. However, I noticed on your Instagram and some of your recent of posts have been emphasizing low carb. Could you explain this? Thanks so much

  2. This looks really good! I was wondering how much net carbs and sugar this would have? I am a diabetic and watch these very closely. I was also wondering if you could do the roasting of the vegetables the day ahead then bake in oven to warm up?

    • Hello Judy,
      I also watch my carbs for health reasons. I entered this recipe into my recipe/nutrition software and here is the resulting nutrition information. (I used butter instead of ghee, 2.5 cups butternut squash, and crimini mushrooms, plus 2 pinches sea salt, to find the nutrition info for those items.)
      Calories: 160; Calories from fat: 70; Cholesterol: 20 mg; Sodium: 130 mg; Potassium: 825 mg; Total Carbohydrates: 22.18 g; Fiber: 5.23 g; Sugar: 8.14 g; Protein: 4.06 g.
      (Net carbs = 16.95)
      I hope that helps. 🙂

  3. Lauren, thank you so much for sharing this! Due to many food sensitivities and health issues (thyroid especially), I’ve been on a strict Paleo diet for the past couple months. While I still don’t have a lot of energy (my integrative medicine doctor says this will take time as my body heals), I’m excited to finally have answers and be on the path to wellness.

    Anyways, I’ve always loved baking and cooking special recipes over the holidays and this will be the first season where I will not be able to cook or eat hardly any of my old traditions. So I am just THRILLED to see a Paleo option for stuffing! I will definitely be making this on Thanksgiving!!

  4. Hello, I was wondering if Lauren or any savvy readers here have a suggestion for a substitution on the cauliflower. Against all odds, it is a highly reactive veggie for me, and such a shame as it is very versatile and a paleo favorite.

    • Hi Jacquelyn,
      if you haven’t found a sub. for cauliflower yet; then you may want to try the following. Jicama may work well. It looks sort of like a potato, but is very versatile. It roasts very nicely, too. I’ve not tried it in this recipe, yet. However, i roast it with other veggies @ times, like turnip, carrot, and sweet potatoes. hope that helps !

  5. It sounds wonderful.
    Have you actually used this recipe as stuffing? to stuff the turkey?
    I’m wondering how much of the roasting and sauteing could be left out, and just mix it and let it all cook together in the turkey?

  6. Thanks for sharing this recipe. I’m on a strict AIP lifestyle for multiple auto-immune diseases so I know I’ll enjoy this recipe for Thanksgiving. I’m sure it will become a regular part of my weekly meal preparations.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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