Grain Free Holiday Recipes Everyone Will Be Grateful For

Cornbread StuffingIMG_2575

Serves 12

1 recipe of day-old Flaxseed Cornbread

1lb of nitrate free, pasture raised sausage (pork, or turkey), optional

2 pasture raised, local eggs

3/4 of a stick of pasture raised, unsalted butter

3 leeks, white parts only, finely chopped

3 ribs of organic celery, finely chopped

1/2lb of shitake mushrooms, stemmed and coarsely chopped

1 bunch of dark kale (like lacinto), stemmed and coarsely chopped

1 large organic apple, cubed and tossed with fresh lemon juice

1 1/2 cups roasted chestnuts, coarsely chopped

4 cups chicken, turkey or mushroom stock

Juice of half of a lemon

Salt and pepper to taste

1 bunch of green onions, chopped

*Make Flaxseed Bread recipe with golden flax and 4 eggs (instead of 5) for perfect grain-free cornbread.

Cut flaxseed bread into small cubes and allow to dry out overnight or in the oven at 250◦ for 30 minutes to an hour.

Preheat oven to 350◦

In a food processor, combine leeks and celery and pulse until finely minced. Melt butter in a large iron skillet over medium heat and add leek/celery mixture with a pinch of salt. Cook for 10-15 minutes until softened. Add mushrooms and sausage (if using and cook an additional 5-10 minutes until sausage is cooked through. Turn the heat off and add fresh lemon juice. Set aside.

In a large bowl, toss the bread cubes with kale and apple. Be sure to break up and crumble larger pieces of bread with tongs or a spoon. Combine sausage and vegetable mixture to bread crumbs and mix well. Turn out into a large, shallow casserole dish. Pour stock evenly over the stuffing. Stuffing may be made up to this point 1 day ahead and chilled, covered. Or move to the oven to bake for 45 minutes.

Garnish with green onions before serving.

Make it Better Tips:

-Make this a day ahead. Bring to room temperature for 1 hour before moving to a 350◦ oven for 45-60 minutes. Cook for a full hour for crispier stuffing.

-For a more moist stuffing reserve 1 additional cup of stock and drizzle over stuffing immediately after taking it out of the oven.

-Drizzle any drippings from the turkey pan over the stuffing just before serving.

Gluten Free Pan GravyIMG_2665

Yield  about 2 1/2 cups

2 1/2 cups homemade chicken or turkey stock

1/4 cup tapioca starch

Pan drippings from cooked chicken or turkey

Salt and pepper to taste

Scrap pan drippings and 1-2 tablespoons of rendered fat into a cast iron skillet over medium heat. Whisk tapioca starch into chicken stock and pour mixture over drippings. Bring to a simmer whisking constantly and cook gently for 5-10 minutes until thick. If needed add a few tablespoons of water to reach a thinner consistency.

Serve with Good as Gold Mashed Potatoes.

Tart Cranberry Dipping SauceIMG_2525

Yields 1 3/4 cups

8oz fresh cranberries

3/4 cup orange juice (fresh squeezed is best, pasteurized will be sweeter)

1/4 cup sweet white or red wine (Moscato, Lambrusco, or even sweet vermouth)

1/4 cup real maple sugar or coconut sugar

1-2 tablespoons of real maple syrup (grade B)

1 tablespoon Dijon mustard

1 teaspoon salt

3 green onions chopped

Combine cranberries, orange juice and sugar in a small sauce pan and cook over medium-low heat until cranberries burst. Remove from heat and stir in salt, maple syrup and mustard. Using a stick blender, blend sauce until smooth or cool first, and then move to a blender or food processor to blend.

Add more orange juice and/or maple syrup to taste if too tart. Finish with stirring in most of the green onions. Pour into a gravy boat or serve in ramekins to dress turkey. Garnish with more green onions. Can be served hot or cold.

Notes:

-Thin with water if necessary to reach desired consistency or to reheat the next day.

-Excellent spread on turkey sandwiches.

 

Grain Free Nut Crust

IMG_2577
Grain Free Pecan Crust featured with Cinnamon Cheesecake

 

Makes 1 shell

1 cup raw pecans (sub almond, walnuts, or pistachios)

1 cup dry dates, pitted

1/2 teaspoon of salt

Combine all of the ingredients in a food processor and pulse until mixture is the consistency of fine crumbs. Press evenly into the bottom of a 8” pie plate or spring form pan. Add filling.

Notes:

-Blind bake at 350◦ for 10 minutes for a no-bake dessert recipe.

-Subbing with very moist dried fruits and/or nuts with a higher fat content will produce a cookie dough or paste like consistency in the food processor. Proceed as usual.

 

Find more recipes like this at

glow-nutrition.com 

 

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