Lisa’s Heritage Stuffing (Gluten-Free, CCF-Spiced, Optional Sausage or Oysters)

A modern twist on my mom’s beloved Thanksgiving recipe—Ayurveda-inspired, deeply nourishing, and endlessly customizable.

This stuffing is my Thanksgiving signature — deeply nostalgic, wildly aromatic, and fully customizable. It combines the flavors of my childhood with decades of my own culinary and Ayurvedic refinements.

The fresh fennel with cumin + coriander creates a natural CCF digestive blend, helping the body process heavier holiday meals with ease. The root vegetables add grounding Vata-balancing nourishment, and the overnight rest gives it that rich, cozy, next-day flavor everyone loves.

🥕 Ingredients

Vegetables (dice into small brunoise pieces)

• 1 parsnip

• 1 head fennel

• 4 full-size carrots

• 1 head celery

• 1 medium white sweet potato (not yam)

• 1 white onion

• (Optional: 1–2 cups diced mushrooms)

• (Optional: 1–1½ cups cooked or roasted chestnuts, chopped)

Proteins & Fats

• 1 lb breakfast sage sausage

  • Optional — can be replaced with oysters for a classic oyster stuffing

• 2 sticks grass-fed butter

Broth + Bread

• 1 quart turkey bone broth

  • (chicken or vegetable broth works beautifully)

• 4–6 cups gluten-free stuffing cubes

Seasoning

• 1 tsp cumin

• 1 tsp coriander

• Salt + pepper to taste

• Optional fresh herbs: thyme, rosemary, sage

🍳 Instructions

1. Brown the sausage (or prepare oysters separately)

In a large pot or Dutch oven, brown 1 lb sage sausage with the 2 sticks of butter.
(If making oyster stuffing, sauté the vegetables in butter first, then fold in oysters gently at the end.)

2. Add all vegetables

Stir in parsnip, fennel, carrots, celery, white sweet potato, and onion.
If using mushrooms or chestnuts, add them here as well.
Sauté until everything begins to soften.

3. Season generously

Add:

• cumin

• coriander

• fresh herbs like rosemary or thyme (optional)

• salt + pepper

The combination of CCF spices + fennel creates beautiful digestive support.

4. Add the broth

Pour in 1 quart bone broth and simmer until vegetables are al dente.

5. Combine with stuffing cubes

Off heat, fold in 4–6 cups gluten-free stuffing cubes until the mixture soaks up the liquid.

6. Transfer to a pan & rest

Spread into a 9×13 inch baking dish (or two smaller pans).
Cover and refrigerate overnight for deeper flavor and perfect texture.

7. Bake For service

• Bake at 350°F covered with foil for 1 hour

• Remove foil and bake an additional 15 minutes to crisp the top

Make It Your Own (My Favorite Variations)

• Vegetarian: Skip the sausage; increase butter or add olive oil

• Oyster stuffing: Replace sausage with fresh oysters

• Earthy version: Add mushrooms + rosemary

• Holiday luxe: Add chestnuts

• Extra aromatic: Add fresh sage, thyme, or rosemary to the sauté

• More texture: Mix half coarse and half fine stuffing cubes

This stuffing is endlessly adaptable — make it exactly the way your family loves it.