Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Wednesday, January 13, 2010
Celery Chestnut Stuffing
2 T butter or ghee
2 onions, chopped
1 T dried rubbed sage
2 tsp dried thyme
1 cup reduced turkey stock (or other meat stock)
1 large celery or 2 small ones
2 c chopped chestnuts
salt to taste
additional stock as needed
Melt the butter in a large, heavy skillet. Saute the onions until softened, about 5 minutes, then add the herbs. Mix and add the stock, and bring to a simmer. Add the celery and chestnuts and cook until they are soft, adding additional stock if needed. Taste and add salt if desired. This will depend on how salty the stock was.
For "rice stuffing", add a grated cauliflower at the end. You may need to add additional stock as well.
For bread stuffing, I used the nut butter bread recipe although coconut bread may work as well. Cut about half of a loaf of bread into cubes. If you feel that the bread is too soft, you can slice it and toast it first. The cubes can then be added to the above recipe at the end and cooked until they are softened and have absorbed the liquid. You may need to add extra stock or butter.