So you’re trying to eat healthy and the holidays are right around the corner. The last thing you wanna do is throw out your new eating lifestyle and gain back all that you’ve lost on the scale because of what’s on your plate this holiday. There is good news. You have alternatives. There are tons of them out there, and today I want to share with you on of mine favorite substitutions to the iconic holiday side dish. Stuffing! It’s simple to make and this nutty, savory and sweet, grain-free stuffing is sure to be a big hit with the whole family.
- 1 lb mild Italian pork sausage, casing removed (I get mine from the local butcher)
- 2 1/2 cups mushrooms, diced
- 2 1/2 cups of chestnuts (I get mine from Trader Joe’s)
- 1 medium yellow onion, diced
- 6 celery stalks, diced
- 4 carrots, diced
- 1/2 cup organic chicken broth
- 1 TBS diced fresh sage
- 1/2 tsp minced fresh thyme leaves
- 1/2 cup dried cherries, finely chopped
- 1/2 cup slivered almonds
- 1/2 TBS garlic powder
- 4 TBS organic extra-virgin olive oil (or coconut oil)
- Himalayan sea salt (the pink stuff; it has less sodium) – to taste
- Fresh ground black pepper – to taste
n a large pot, cook your onions in the oil until translucent. Next, add the sausage and brown. Then, mix in the carrots, celery, mushrooms, chestnuts, chicken broth, cherries, almonds, and seasonings. Bring to a simmer and cook for about 7-10 minutes or until the veggies begin to absorb the broth. When done ready, stuff your bird of choice with it, or place in a large glass baking dish covered tightly with aluminum foil and bake at 350 degrees for about 45 minutes.
I’m making a double batch of this grain-free stuffing this year. It makes great leftovers. Because there is no bread, it doesn’t become a soggy mess when re-heated…and it is great just cold from the fridge.