Thanksgiving Sorghum Stuffing

What You’ll Need:

2 cups sweet potato, peeled, chopped
1 8-ounce package mushrooms, sliced
1 large green apple, cored, chopped
1 large red apple, cored, chopped
1 cup carrots, peeled, chopped
1 cup celery, chopped
1 bunch kale, torn
1 large red onion, sliced into thin wedges
1 lemon, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 stick butter, cut into 8 pieces
3-4 tbs olive oil
Salt and pepper to taste
8 cups cooked whole grain sorghum
2 tbs fresh parsley, snipped
2 tsp fresh sage, snipped
1 cup toasted pecans, chopped


  1. Preheat oven to 400° F. Line a 15x10x1-inch baking pan with foil. Spread squash, mushrooms, apples, carrots, celery, kale, onions, lemon, rosemary and thyme over foil.
  2. Top vegetables with butter pieces. Drizzle with olive oil and season with salt and pepper. Roast vegetables for 25-30 minutes or until tender, tossing occasionally.
  3. Meanwhile, in a small bowl whisk together ½ cup olive oil, lemon juice, garlic, salt and pepper. Set aside.
  4. In a large serving bowl, combine roasted vegetables, sorghum, parsley, sage and pecans. Drizzle with lemon-garlic dressing.

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