grain-free-thanksgiving-stuffing
grain-free-thanksgiving-stuffing

Grain Free Thanksgiving Stuffing

Stacey DeeringBy Stacey Deering, RHN  , ,   , , , ,

October 7, 2013

This grain free, gluten free stuffing will not leave you feeling "stuffed" after your Thanksgiving dinner, however, it is just as tasty as a traditional stuffing. Grains take longer to break down in the digestive system and steal our energy, which is often the reason we feel sleepy after a Thanksgiving meal. This easy to digest stuffing is packed with nutrients—and you won't even miss the bread!

  • Yields: 6 Servings

Ingredients

1 lb. pork or chicken sausage, casing removed (I like Spolumbos, free of gluten and fillers)

2 Tablespoons extra virgin olive oil

1 large yellow onion, sliced

4 cloves of garlic, finely minced

10 oz. mushrooms, roughly chopped

2 celery ribs, diced small

2 carrots, peeled and diced small

1 large sweet potato, diced

2 eggs, beaten

⅓ cup chicken broth

10 - 12 sage leaves, chopped

2 teaspoons fresh rosemary leaves, chopped

2 teaspoon fresh thyme leaves, chopped

1 cup pecans, roughly chopped

½ cup unsweetened cranberries

½ teaspoon sea salt

½ teaspoon freshly cracked pepper

Directions

1Preheat oven to 375 degrees F. Peel and dice the sweet potato and carrots and place in a 9x13 inch baking sheet. Drizzle with a little olive oil and season with a few pinches of sea salt and pepper. Bake for 20 minutes or until they are fork tender. Remove and set aside.

2In a large skillet, add a drizzle of olive oil then add the sausage meat and break it down into small chunks using a wooden spoon. Cook over medium heat until browned, remove from the heat and place into a large bowl.

3Add the sliced onions to the same skillet and cook for 5 - 6 minutes or until the onions start to brown. Add in the garlic and the mushrooms and continue to cook until the mushrooms are browned; approximately 10 - 15 minutes. Add the celery to the pan and cook for a few more minutes or until the celery is soft. Stir in the rosemary and thyme and deglaze the pan with the chicken stock. Place this mixture in the bowl with the cooked sausage and add the cooked sweet potato and carrot.

4After it has cooled down add the beaten eggs, pecans and cranberries. Toss to combine and season with sea salt and pepper.

5Place the mixture in a 9x13 inch baking dish and bake at 375 degree F for 10 minutes.

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