Gluten-Free/Grain-Free Holiday Stuffing #1

A few people have been asking me for stuffing ideas(dressing for you Brits [one person asking was a british friend]!), so here’s one I just did this week that was great. I’ll get up a few more soon, as Thanksgiving approaches. Sorry these aren’t the greatest photos. I’ll try to get better ones next time.

Grain-Free, Gluten-Free Vegetable Holiday Stuffing #1

This will be enough to stuff a medium-sized turkey or chicken and have some left over to bake separately. Really the great thing about stuffing is the flavor the herbs give it. We didn’t miss the bread at all here.

2 or 3 medium-sized carrots, diced
2 large stalks celery, diced
1 large (or 2 medium) leeks, sliced thinly
1 medium to large onion, finely diced
1 T dried rosemary, ground up a bit
2 T dried sage, ground
1/4 cup fresh parsley, finely chopped
1/4 pound butter, melted
1/4 to 1/2 cup bone broth
1/4 to 1/2 cup blanched almond flour

Saute all the veggies until soft in a couple T of the butter, adding the herbs toward the end. Place veggies in a baking dish (I use pyrex or ceramic) with the rest of the butter, broth, and the almond flour. Stir a bit until well-mixed. Place in a 350F oven and bake for about 25 minutes, until slightly browned on top.
Alternately, you can take as much of the stuffing as will fill your turkey or chicken, then bake the rest as above. Serve with gravy. It’s delicious!

Here’s the roasted chicken we ate stuffed with the above dressing last week, which I rubbed with butter,  fresh garlic, paprika, thyme, sage, a little cumin, salt and pepper before I put it in the oven. Kept basting the whole time, every 20 minutes or so, and it came out great. A trick my stepmother taught me for doing large birds is to start baking it in the oven upside-down for a while. Then all the fat from the underside and the dark meat, etc., runs into the breast side which can sometimes dry out a bit. I tried it last Thanksgiving and it really worked. You just have to take it out about half-way through and flip it breast-side up and rub with more herbs, so you get the crispy skin on top without too much drying.

Obviously, gearing up for the holidays already! Who says every day can’t be Thanksgiving (my favorite holiday, since it’s all about food, friends and family–certainly not about stealing the country from our Native American ancestors for my family! That’s for another day when I feel like ranting)? I think I feel pretty thankful most of the time, especially with a diabetic kid.

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3 thoughts on “Gluten-Free/Grain-Free Holiday Stuffing #1

    • Hi Jen,
      Look under “food basics,” and there is a recipe for bone broth. It’s very nutritious, and a lot of people have had luck healing their celiac, or at least making it easier to deal with, on a diet called the GAPS diet, that includes drinking/using a lot of bone broth. There’s a book called Gut and Psychology Syndrome, by Natasha Campbell-McBride, MD, that is all about the GAPS diet. The book is specifically about using it to heal the gut for kids with autism, people with other psychological disorders, etc., but Dr. McBride (and others) have successfully used it for celiac, and other auto-immune disorders (including type 1 diabetes, if they get it early enough). V and I are on a modified version of it right now–I figure it’s worth a try–and I feel great. You might want to check out the book. You can google it too, there are lots of sites dealing with it. Anyway, we use bone broth for a lot of cooking. It’s easy to make a big batch and freeze lots of it to have available when you need it.

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