Turkey Stuffing – without the gluten & bloating!
We found this recipe in a book called Vegging Out. This will go well with any protein you decide to cook for Thanksgiving. The cranberries add a nice touch of sweetness and the almonds add some crunch!
- 4 tbsp butter, melted (or coconut oil)
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup chopped mushrooms
- 1 large garlic clove, chopped
- 1 tsp each pepper and salt (or to taste)
- 1 tsp poultry seasoning
- 1 tbsp chopped fresh parsley or 1 tsp dried
- 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried
- 2 cups cooked wild rice (soaked before cooking for better digestion)
- 1/2 cup cranberries
- 1/2 cup sliced almonds
Melt butter in large skillet. Add onion and celery and saute, over medium heat until soft. Add mushrooms and garlic and saute for an additional 5 minutes. Remove from pan and add seasonings, rice, cranberries and almonds. Bake in casserole dish at 325 F for 30-40 minutes or use to stuff a 4 lb turkey.
Cooking wild rice: Bring 1 cup rice and 3 cups water to boil. Simmer, covered, for about 40 minutes, or until rice is done. If you have soaked the rice first, you can reduce the cooking time by about 15 minutes.
Note: Rinse and then soak (8ish hours) the rice in filtered water before cooking to break down phytates and to improve digestion. Rice is sprayed with arsenic so if you don’t soak it…make sure you rinse it well!
Other Recipes you might like:
Kale-Cranberry and Quinoa Salad