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Posted on 11-18-2017

Healthy Holiday Stuffing Recipes

Roasted Acorn Squash Stuffed With Black Rice, Pecans, Dried Cranberries and Tempeh

Yields: 8 servings

Squash:

4 acorn squashes (1½ lb each)

4 tsp olive oil

½ tsp sea salt

Rice:

1 Tbsp olive oil

¾ cup finely diced onion

1 cup Chinese black rice (also called Forbidden Black Rice)

½ tsp sea salt

¼ tsp ground cinnamon

¼ tsp ground coriander

2 cups water

4 oz tempeh, crumbled

Roasted Pecans and Cranberries:

1 cup coarsely chopped pecans

1 tsp minced ginger root

4 tsp olive oil

1 tsp ground coriander

¼ tsp ground nutmeg

¼ tsp sea salt

10 large sage leaves, chopped

1 cup dried cranberries

2 Tbsp maple syrup

Preheat oven to 375° F.

Cut squashes in half lengthwise, then scoop out the seeds.

Brush the interior, plus the cut sides of the squashes with the 4 teaspoons oil, then sprinkle with ½ teaspoon sea salt.

Arrange squash halves on a baking sheet, cut side down.

Roast for 40 to 50 minutes on the upper middle rack of the oven until tender when pierced with a fork.

While the squash is roasting, place a medium, heavy saucepan over medium heat and pour in one tablespoon of olive oil.

Add the onion and sauté for two to three minutes, until the onion begins to soften.

Stir in the rice, salt, cinnamon and coriander. Cook and stir for 30 seconds.

Pour in the water and bring to a boil, then cover and simmer over very low heat for 30 to 60 minutes, until rice is tender.

Scatter crumbled tempeh over the cooked rice.

Cover the pan, then take it off the stove and let it rest for 10 minutes.

While the rice is cooking, combine pecans, ginger, four teaspoons olive oil, one teaspoon coriander, nutmeg and ¼ teaspoon salt.

Pour this mixture into an eight-by-eight-inch baking pan; roast at 375° for 15 minutes on the bottom middle oven rack, stirring halfway through.

Stir in the sage, dried cranberries and maple syrup. Roast for another 10 minutes, then remove from the oven.

Arrange squash halves, cut side up, on a serving platter. Combine rice with the pecan mixture and divide among the squash halves, pressing gently so the stuffing stays put.

If made one day ahead, cover and reheat in a 350˚ F oven until heated through.

Recipe courtesy of Laurie Gauguin, LaurieGauguin.com.

Grain-Free Sage and Pecan Stuffing

1 cup pecans

1 Tbsp coconut oil

1 medium yellow onion, chopped

2 cloves garlic, minced

3 stalks celery, diced

4 cups raw cauliflower rice (prepackaged or via a grater

      or food processor shredding blade) 

1 Tbsp fresh sage, chopped

2 tsp fresh thyme, chopped

½ tsp Kosher or sea salt

¼ tsp freshly ground black pepper

¼ cup chopped fresh Italian parsley

Preheat oven to 250˚ F.

Spread pecans on a baking sheet and place in the oven until lightly toasted, about five minutes. Monitor to ensure the nuts don’t burn.

Remove pecans from the oven and place in a food processor. Coarsely chop and set aside.

Heat coconut oil in a large pan over medium heat. Add onions, garlic and celery and cook until onions are translucent, about five minutes.

Add the pecans, cauliflower rice, sage, thyme, salt and pepper and cook for seven to 10 minutes, until the rice is tender.

Add additional salt and pepper if desired.

Toss with parsley and serve hot.

Recipe courtesy of Sonnet Lauberth, InSonnetsKitchen.com/60-healthy-gluten-free-thanksgiving-recipes.

Rocco DiSpirito’s Stuffing

Yields: 8 servings

1 Tbsp grapeseed oil

¼ cup millet

1 lb crimini mushrooms, sliced

1 large onion, diced

3 stalks celery, diced

1 medium carrot, diced

4 chestnuts, chopped

1 Tbsp fresh sage, shopped

1½ Tbsp poultry seasoning

3 scoops Rocco’s Protein Powder Plus (check Amazon.com)

2 egg whites

1¾ cups low sodium chicken or vegetable stock

Kosher or sea salt and freshly-ground pepper

Place grapeseed oil in a six-inch cast iron pan; place the pan in the oven and preheat oven to 425˚ F.


Cook ¼ cup millet in a small saucepan on the stovetop according to package instructions.

When millet is cooked through, transfer it to a large mixing bowl.

Heat a large safe nonstick sauté pan over high heat and use it to sauté the mushrooms until tender and golden, approximately seven to 10 minutes.

Transfer mushrooms to the same mixing bowl as the millet.

Heat a large safe nonstick pan over medium heat and use it to sweat the onions, celery and carrots until tender and translucent, about 10 minutes.

Transfer the vegetable mix to the same mixing bowl as the millet and mushrooms.

Add the chestnuts, sage, poultry seasoning, protein powder, egg whites and chicken stock to the large mixing bowl, and then use a rubber spatula to mix well so that no lumps are visible.

Carefully remove the cast iron pan from the oven, and then pour stuffing batter into it. Popping occurs as the outside batter develops a crust.

Return the cast iron pan to the oven and bake for 13 minutes.

Remove from oven and turn the result out onto a serving dish.

Courtesy of Rocco DiSpirito.

Stuffed Apples with Fig and Hazelnuts

Yields: 4 servings

2 oz dried figs, finely chopped

1 Tbsp roasted, shelled hazelnuts, chopped

1 tsp orange zest

¼ tsp allspice

4 Granny Smith apples, cored

½ cup maple syrup

1 Tbsp coconut oil

2 Tbsp fresh orange juice

Preheat oven to 350°F.

Combine the chopped figs, hazelnuts, orange zest and all spice in a bowl.

Place the apples in a baking dish and loosely press the fig mixture into the cavities of the apples.

Combine the maple syrup, coconut oil and orange juice and drizzle it over the apples.

Bake the apples for 25 minutes or until tender.

Set cooked apples aside for 10 minutes to let the sauce thicken slightly, and then serve warm or at room temperature.

Adapted from a recipe in Family Circle Australia.


 

Bonus Recipe

Sugar-Free Cranberry Sauce

Yields:  4 Servings

½ pound cranberries

2 Tbsp grated orange zest

¼ cup orange juice

8 packets Monk Fruit in the Raw sweetener

Kosher salt and freshly ground pepper

In a small saucepot, combine the cranberries, orange zest, orange juice, monk fruit, salt and pepper.

Cook over medium heat until the cranberries burst and the mixture becomes thick and dry, about 40 minutes.

Courtesy of Rocco Dispirito, Rocco’s Healthy + Delicious.

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