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GF Thanksgiving Recipes

By November 16, 2015Blog

This is by far, my favorite holiday recipe to share with the newest members of a Gluten Free (GF) lifestyle, who fear they’ll never be able to enjoy their holiday traditions without sacrificing taste or health…neither of which are true!

Last year one client commented her family liked this GF option more than the one they had been having for years!

Ingredients:
1 large onion, diced
1 cup carrots, diced
1 cup zucchini, diced
2 large celery stalks, diced
2 Tbsp coconut oil
2 Tbsp garlic, finely chopped
1 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh sage, finely chopped
1 Tbsp fresh thyme, finely chopped
1 cup chicken stock
1 egg yolk
2 loaves gluten-free bread, diced into 1-inch cubes and toasted
½ tsp sea salt
½ tsp freshly ground black pepper

Preparation
1 Sauté the onion, carrots, zucchini, and celery in coconut
oil on medium-low heat until they are translucent.
2 Add the garlic, rosemary, sage, and thyme. Stir these
in and cook for about 1-2 minutes. Remove from heat to
cool.
3 Preheat oven to 425°F.
4 Bring the chicken stock to a boil on high heat. Place the
egg yolk in a bowl and slowly add the chicken stock to the
egg yolk while whisking the mixture.
5 Add the cooled vegetable-and-herb mixture into the
stock-and-egg mixture. Toss the bread cubes into this
combined mixture and stir to coat the bread.
6 Add the sea salt and pepper and toss the bread again.
Place all of this into a baking dish and cover with aluminum
foil.
7 Bake for 20 minutes. Remove the foil and bake for
another 10 minutes. Take a toothpick and stick it into the
stuffing. If it comes out clean, the stuffing is done. If not,
bake until the toothpick comes out clean.
Serves:
12
Prep Time:
20 minutes
Cook Time:
30 minutes
Bon’ Apetite!

Printable version:  GF Holiday Stuffing Recipe
Other Holiday Recipes:  Wild Rice Stuffing, Gluten Free Pie Crust, Cauliflower Mashed Potatoes, Carrot Casserole, Holiday Manderine Salad

Naturally Yours,

 

Dr. Christina Smith
Sozo Nutritional Health Consulting

 

Recipes By Alica Ryan, NTP

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