November 26, 2014
Nothing says Thanksgiving more than a savory stuffing dish. While traditional stuffings are carb heavy and definitely not on the microbiome menu we decided that we ought to be able to eat well and feel great too. Our microbiome diet chef, Carole took on the challenge of creating a delicious stuffing that’s good for hosts and guests dedicated to healing their gut, supporting their microbiome and just plain being healthy.
This recipe can be pre-prepared with store-bought gluten-free bread or alternatively with wild rice and quinoa. They both taste great and can be cooked in the turkey or as a casserole.
Recipe serves 8
For the store-bought gluten-free bread version:
1 gluten free sliced white bread, roughly torn into 1” pieces.
1⁄2 cup of olive oil (more if needed)
3 cups roughly chopped onion
2 cups roughly chopped fennel stalks
3 peeled carrots, roughly chopped
3 trimmed large celery stalks, roughly chopped
1 pound white button mushrooms, washed, trimmed and thickly sliced
2 teaspoons salt
1 teaspoon pepper
3 tablespoons chopped fresh tarragon
2 tablespoon chopped parsley
1 tablespoon fresh thyme leaves
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh rosemary
2 medium apples, peeled and cut into1” chunks
2 cups turkey or chicken stock
1 turkey liver, removed from the bird, sautéed for 5 minutes and cut into 1/2” pieces (optional)
For the wild rice and quinoa version:
2 cups uncooked wild rice
1 cup uncooked quinoa
1 cup raw walnuts or pecans, roughly chopped
All of the ingredients used in the gluten-free bread stuffing excluding the bread, eggs and liver.
2 1⁄2 cups additional turkey or chicken stock
Herb Garnish for use with both stuffings:
1⁄2 cup chopped mixed fresh herbs: tarragon, thyme, rosemary, sage, parsley, and 3 fennel sprays, chopped
2 tablespoons pomegranate seeds (optional)
Gluten-Free Bread Stuffing Cooking Instructions:
Wild Rice and Quinoa Stuffing Cooking Instructions:
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