Sweet Potato and Sage Dressing (Bread-Free Thanksgiving)

Hi, I’m Chef Emma! If you’re looking for a lighter, vibrant alternative to traditional bread stuffing that doesn’t skimp on flavor, this Sweet Potato and Sage Dressing is your answer.

Years ago, I wanted to create a side dish that catered to my gluten-free guests but was hearty enough for everyone to enjoy. The result was this colorful medley of roasted sweet potatoes, crisp apples, and toasted pecans, all tied together with the earthy aroma of fresh sage.

Sweet Potato and Sage Dressing (Bread-Free Thanksgiving)

A delicious, gluten-free alternative to traditional stuffing! This bread-free dressing features roasted sweet potatoes, apples, and pecans seasoned with fresh savory sage.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 large sweet potatoes peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil divided
• 1 large onion chopped
• 2 stalks celery chopped
• 2 cloves garlic minced
• 2 large apples Granny Smith or Honeycrisp cored and diced
• 1/2 cup dried cranberries
• 1/2 cup pecans chopped
• 2 tbsp fresh sage chopped or 2 tsp dried
• 1 tbsp fresh thyme chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable broth optional, for moisture

Equipment

• Large Baking Sheet
• – Large skillet
• – Mixing bowl
• 9×13 Baking Dish
• – Knife and cutting board

Method

 

1. Roast Potatoes: Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, or until just tender and starting to brown.
2. Sauté Aromatics: While potatoes roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Combine: In a large mixing bowl (or directly in the skillet if it’s large enough), combine the roasted sweet potatoes, sautéed onion mixture, diced apples, cranberries, pecans, sage, thyme, salt, and pepper.
4. Add Moisture: If you prefer a softer, more “stuffing-like” consistency, drizzle with 1/2 to 1 cup of vegetable broth and toss gently to combine. If you prefer a roasted vegetable salad texture, omit the broth.
5. Bake: Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake at 375°F (190°C) for 20 minutes.
6. Finish: Remove foil and bake for another 10-15 minutes, until the apples are tender and the top is slightly crisp.
7. Serve: Garnish with extra fresh sage leaves and serve warm.

Notes

Make-Ahead: Roast the sweet potatoes and sauté the veggies a day in advance. Store separately in the fridge. Mix and bake on Thanksgiving day.
Flavor Boost: Use bacon fat instead of olive oil for a smoky, savory depth.
Vegan: This recipe is naturally vegan and gluten-free as written (check your broth ingredients).

Calories: 185
Protein: 3

This “dressing” captures all the essential Thanksgiving flavors—savory herbs, sweet fruit, and buttery roasted vegetables—without a single crumb of bread. It’s a dish that feels fresh and modern on the holiday table, offering a welcome break from the heavier casseroles.

Plus, the way the sweetness of the apples caramelizes with the onions creates a flavor profile that pairs beautifully with turkey or ham.

Nutrition Facts

Tips and Variations for Bread-Free Stuffing

• Sausage Addition: For a heartier, meat-lover’s version, brown 1 pound of ground pork sausage or turkey sausage and mix it in with the vegetables before the final bake. The savory meat balances the sweetness of the potatoes perfectly.
• Uniform Chopping: Ensure you chop the sweet potatoes and apples into uniform, bite-sized cubes (about ½ inch). This guarantees they cook evenly so you don’t end up with some mushy pieces and others that are still hard.
• Nut-Free Option: If you have nut allergies at the table, swap the pecans for pumpkin seeds (pepitas). They add a fantastic crunch and a festive green pop of color.
• Herb Freshness: While dried herbs work in a pinch, using fresh sage and thyme makes a world of difference in this recipe. The oils in the fresh leaves release a fragrance that screams “Thanksgiving.”

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