Veggie Stuffing

{Ingredients}

4 lbs turnips

3  sweet potatoes

3 Yukon Gold potatoes

3 large onions

1 medium sized head

1 package of fresh button mushrooms

1 apple, peeled and chopped

1 lb sweet Italian sausage

2-3 teaspoons garlic powder (to taste)

2-3 teaspoons sage powder (to taste)

About 1 teaspoon each of Rosemary, Thyme and Oregano

1 teaspoon black pepper

2 teaspoons of sea salt or more (to taste)

1/2 cup of butter

{method}

1. Preheat oven to 375 degrees.
2. Peel turnips, sweet potatoes, Yujon Gold potatoes and apple and cut into small (1/2 inch) cubes
3. Line a roasting pan with foil and grease with oil. Combine turnips, sweet potatoes, potatoes, apple and seasonings and mix well. (This works best if you use your hands!)
4. Bake for about an hour until vegetables are soft and starting to brown.
5. In a large skillet, brown the sausage.
6. Finely dice the onions and celery and add to the pan once the sausage has cooked. Add a tbsp of olive oil if necessary.
7. Dice the mushrooms and add once the onions and celery have started to soften.
8. Continue cooking until all are cooked through. Season the listed spices to your taste.
9. Once both sets of vegetables are cooked, combine until well incorporated and starting to clump together.
10. Transfer to a greased 9×19 baking dish and warm in oven if serving immediately or put in fridge, covered.
11. For reheating: 30 minutes, covered @350 degrees.