No wheat bread? No problem.
We are most pleased to share with you, two recipes from Isabel De Los Rios, who has a great web site to visit from time to time. She says in part…
Wow! I reached out on Facebook last week and asked what holiday recipes you wish were “Isabel approved,” and I saw a TON of requests for stuffing.
Of course, this makes a lot of sense – it’s that darn bread that makes stuffing the scariest dish on the table.
But no fear my valiant healthy eaters! There are ways to make stuffing that is still delicious without sabotaging your health or your weight loss.
Here are two tasty, Isabel-approved ways to make stuffing for the holidays. The first recipe is from BD member Violet. It uses spelt bread, pork sausage, and classic ingredients like celery and onion. The second recipe comes from Sarah over at Everyday Paleo. It ditches the bread altogether but makes up for it with ample amounts of healthy sausage and some surprise deliciousness like almonds, mushrooms, and dried cherries.
Either way you go, you’ll definitely be beating the traditional wheat-filled stuff in both nutrition AND taste!
Classic Sausage Herb Stuffing by Vi
Note: Violet tells us that other ingredients can be used if desired, including pecans, apples and chestnuts.
8 cups (1 loaf) spelt bread, day old 1 pound pork sausage (nitrate/nitrite-free) 1 large onion, finely diced 2 cups celery (stalks and leaves), chopped 1 tbsp. crumbed dried herbs (sage, thyme, etc.) 1 tsp. poultry seasoning
- Cut day old bread in to 1” cubes and put into large mixing bowl.
- Crumble and cook the sausage in a large skillets, until browned, about 10 minutes. Remove sausage and cook onion in the same pan until translucent, about 10 minutes. Then add a few bread cubes to the pan to absorb the fat.
- Add soaked bread cubes back to the rest of the bread in the bowl, mix in sausage, celery, herbs and poultry seasoning. You can then bake it separately or inside the turkey.
- If stuffing the turkey, it can be prepared the night before and kept in the refrigerator overnight.
- If baking separately, put it in a greased loaf pan, add some turkey juice (using a turkey baster) to moisten, and bake in a 350°F oven for 30-40 minutes.
Stuffing by Sarah
1 pound mild Italian pork or chicken sausage, casing removed 4 ½ cups mushrooms, diced 1 medium yellow onion, diced 6 celery stalks, diced 4 carrots, diced ½ cup chicken broth 1 tbsp. fresh sage, chopped ½ tsp. fresh thyme leaves, chopped ½ cup dried cherries, finely chopped ½ cup slivered almonds ½ tbsp. minced garlic 4 tbsps. butter or ghee (clarified butter) Unrefined sea salt and black pepper to taste
- Preheat oven to 350 degrees F.
- In a large soup pot, sauté onions in butter or ghee until translucent
- Add the sausage and brown
- Add carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic, salt and pepper
- Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
- Transfer to a large baking dish, cover tightly with aluminum foil and bake at 350°F for 45 minutes.