This Thanksgiving Paleo Gluten Free Stuffing is a delicious healthy alternative to most traditional dressings and stuffings – it's made with a ton of veggies and it's still packed with fall flavours thanks to the sage and rosemary!

Step 1 Preheat the oven to 450 F. In a large bowl, mix together ingredients for turkey sausage. Add butternut squash and brussels sprouts to a baking sheet lined with parchment paper then drizzle on a bit of olive oil and season with some salt and pepper. Roast in the oven for 20 minutes, flipping halfway through.

Step 2  Meanwhile, heat 1 tbsp olive oil in a very large skillet over med-high heat. Add turkey sausage (you can also use store bought and remove casings), then break up with a slotted spoon, cooking until just browned, about 5-7 minutes.

Step 3  Remove turkey from skillet and add in onions, celery, red pepper and apple, then drizzle with a tiny bit of olive oil and season with salt and pepper. Saute for about 7-8 minutes until veggies soften.

Step 4 Add turkey sausage back to skillet with other veggies - right around this time squash should be coming out of the oven. Add that to the skillet along with rosemary and sage and saute another 2-3 minutes, stirring everything very well.

Step 5 Serve immediately or divide into meal prep bowls. Leftovers will last in fridge up to 5 days.

Storing and Reheating I highly recommend storing this recipe in individual servings in glass meal prep bowls so that you can just remove from the fridge and reheat for 2 minutes. You can sprinkle a tiny bit of water overtop before microwaving to ensure that the sausage doesn't dry out. The leftovers will last in the fridge up to 5 days.