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
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 Gravy
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 Sauce
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.
-Thin with water if necessary to reach desired consistency or to reheat the next day.
-Excellent spread on turkey sandwiches.
Grain Free Nut Crust
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.
-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.
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