For some people, holiday meals can be synonymous with food comas. Although, Thanksgiving is one of my favourite ones, because I absolutely love a good old fashioned turkey dinner. In my family, there’s always a variety of different types of food on the table, but a lot of them are pretty heavy or filling. My grandmother’s stuffing was always the star of the show! But one day, she taught me how to make it and I was floored. No wonder it was so delicious–it was literally loaves of white bread and entire sticks of butter, with some onions, celery and seasoning.
Between that and the mashed potatoes, turkey, bread rolls and dessert, I would be down for the count for days. With that in mind, as well as so many different ways of eating these days, I thought I would whip up an alternative version to stuffing that wouldn’t make you feel so darn stuffed, but would still be super tasty. This bread-free stuffing recipe is gluten-free, low carb, full of protein and healthy fats, easy to make and a great addition to your holiday family dinner this year.
I’ve also included some citrus because we could all use a little bit of sunshine this time of year. Did you know that we import a lot of our citrus from Chile as they’re one of the largest importers of fruit? Since they’re located in South America, they can grow a lot of fruits that we can’t here in Canada. So this holiday season, get in that extra dose of vitamin C and A, that healthy fibre and those complex carbohydrates!
Keep reading for how to make my Bread-Free Stuffing Recipe with Citrus Thyme Sage:
Not-So-Stuffed Bread-Free Citrus Thyme Sage Stuffing
What You Need:
3 cups raw mixed nuts (like walnuts, pine nuts, cashews, slivered almonds)
2 cup carrots, chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp. olive oil
1 teaspoon fresh thyme leaves (from 4-6 sprigs)
2 sprigs fresh sage (10-12 leaves), chopped
Finely grated zest of 1 orange, plus 2–3 tbsp juice
salt and pepper, to taste
What To Do:
Preheat oven to 350C. Spread the carrots down on a non-stick baking pan and lightly drizzle with olive oil, sea salt and pepper to taste. Roast for 20-25 mins until cooked. Set aside.
Lay the nuts down on a non-stick baking pan, season with sea salt and pepper and roast for 15-20 mins until browned.
Roughly chop the nuts and set aside. In a pan on medium heat, heat the olive oil and fry onion and garlic gently for 5min to soften but not brown.
Add in the carrots and toss to mix. Add the herbs and nuts and stir to mix, cooking all together lightly. Remove from heat and in the zest and juice, stir to mix.
For more recipe ideas, be sure to visit FruitsFromChile.com
(Story and recipe by Contributing Editor and Certified Holistic Nutritionist, Catherine Sugrue)