Guilt-free Holiday Stuffing

Guilt Free Stuffing Recipe

Delicious and guilt free holiday stuffing recipe served in our acacia wood bowl is a sure winner.

 

 

The holidays can still be warm, indulgent and scrumptious, even without gluten and dairy.  A simple twist on this classic, holiday stuffing recipe does not sacrifice deliciousness for health consciousness. Serve your stuffing in natural Acaciaware® wood products for a simply beautiful presentation.  These eco-friendly, specialty wood items make a decadent Thanksgiving easy.

 

This recipe was a huge success—the light sweetness of the carrots and kick of flavor from the thyme completes this dish.  For the most wholesome, authentic taste, I would use Kitchen Basics® Chicken Stock or, better yet, boil a hen for a few hours. The jus from the chicken hen, with a touch of salt, can enhance the richness tenfold.  My grandma’s two famous tricks for making the most flavorful stuffing are 1) using homemade jus and, of course, 2) choosing a quality cornbread mix. Choose your favorite cornbread mix, and if you are cooking for gluten-intolerant guests, ensure there is no enriched wheat flour in the blend.  I use Bob’s Red Mill ® Gluten Free Cornbread Mix.

 

When preparing the cornbread, the Olive Wood spoon is perfect for folding the mixture.  Use an 8×8 dark-colored baking pan and bake it for 25 minutes—do not overcook.  Allow the bread to be partially undercooked in the center because it will be baked again in the 11×7-baking dish (with the vegetable mixture). The final stuffing should come out just right: not too dry, not too mushy, with crusty edges.  It crumbles and melts in your mouth!

 

What are you thankful for this holiday season?

 

 

Preheat: 375°F                                                | |                     Total Time: 1 hour 30 minutes

INGREDIENTS:

  • 1 package of gluten-free cornbread mix (about 6 cups of cooked cornbread)
  • 1/3 c coconut oil (or canola oil)
  • 2 eggs
  • 1 ½ c coconut milk for mix
  • ½ c sweet onion
  • 1 c celery, chopped
  • 1 c carrots, diced
  • 3 tbsp coconut oil
  • 1 c Kitchen Basics® chicken broth
  • ½ c dry white wine
  • 1 tsp salt
  • ½-1 tsp black pepper (I like it peppery)

 

If you are feeling playful, add 3/4 c dried cranberries and ½ c pecans to the batter before baking a second time.

 

Cornbread:

  1. Preheat oven to 375°F, grease 8×8 pan with some melted coconut oil or coconut oil spray
  2. Melt 1/3 c coconut oil 1 minute in the microwave
  3. Combine eggs, coconut oil, and milk. Mix thoroughly with a Beech Wood spoon or use an electric mixer.
  4. Spread batter evenly in pan and bake for 25 minutes

 

Stuffing Vegetables:

  1. Wash and cut celery, carrots, sweet onion, thyme, and sage
  2. Heat 3 tbsp of coconut oil on low
  3. Add veggies, let simmer on low for 3-5 minutes
  4. Add salt and pepper
  5. Let simmer with 1 c Kitchen Basics® chicken broth, taste test
  6. Add ½ c dry white wine, simmer until reduced by half, stirring often (about 5-7 minutes, may need to increase heat)

 

Crumble baked cornbread in a large mixing bowl and add vegetable mix. Stir well, folding with a Beech Wood spoon, and bake in an 11×7 baking dish at 325°F for 30 minutes or until golden brown on top.

 

Serve and enjoy with cranberry sauce.

 

– Sophie Wix


 

Shown in Image: Acacia Wood Round Calabash Salad Bowl and Basic Olive Wood Tool Set

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