Healthy Twist on Thanksgiving Stuffing

HEALTHY TWIST OF STUFFING

FOOD FOR THOUGHT: The traditional Thanksgiving stuffing is wonderful but is typically loaded with refined carbohydrates from the white bread. Today we will create a richly flavored stuffing that is balanced with vegetables, fiber and prebiotics from earthy sour dough bread.

WHY SOUR DOUGH BREAD? Sourdough bread is made by long fermentation which consumes carbohydrates during the process thus lowering the glycemic index effecting your blood sugar. This fermentation also produces prebiotics that support gut health, improves digestion and nutrient absorption.

WHY IT TASTES SO GOOD: In a traditional stuffing, the bread gets all of its flavor from the garnishes and seasonings that are added, but most importantly the juices of the turkey. In our modern version we develop the full flavor of each of the ingredients separately, then combine for best of all worlds.

CHOOSE YOUR FLAVORS: If you follow the traditional flavors of the Thanksgiving stuffing it will lead you to onions, mushrooms, sausage, for some, and the seasonings of sage, parsley and black pepper. I prefer sparking up the flavors with wild or domestic mushrooms, a little spicy Italian fennel scented sausage and smokey tones from thick, crisp bacon. For the role of the bread go for non-refined full flavor of sour dough to add that umami rich flavor.

TRICKS OF THE TRADE: Make sure to add enough liquids and seasoning to the dish for the bread to soak up during the baking process so that your stuffing is moist and resilient.

THE COOKING BEGINS: Bake at least 325 degrees F., or at whatever temperature your turkey is on. Bake until hot and the liquids have been absorbed, about 45 minutes to 1 hour depending on the size, oven temperature and type of dish. Take the foil off for the last 15 minutes to develop a golden top if you prefer.

FOOD SAFETY: Baked stuffing is made and cooked separately from the turkey so that it will be thoroughly heated to prevent unwanted bacterial and microbe growth. The traditional stuffing baked in the cavity of the turkey never reaches a temperature to kill these natural but potentially deadly fellows. Whether you try this recipe or not, it is best to make and bake the stuffing separately from the turkey.

TRY YOUR TECHNIQUE: Try Cippolini Onion & Wild Mushroom Stuffing for a full flavored balanced alternative to Thanksgiving “Stuff”.

CIPPOLINI ONION & WILD MUSHROOM HARVEST STUFFING

Makes about 10 servings of 14 grams carbohydrates,

14 grams of protein and 5 grams of fiber each

Prep Time 45 minutes – Cook Time 45 minutes

1 pound of Cippolini onions, peeled (C=35g)(P=5g)(F=10g)

1/4 cup Olive oil (C=0g)

Sea salt (C=0g)

freshly ground black pepper (C=1g)

2 large cloves of garlic sliced paper thin (C=2g)

1 pound wild mushrooms cut into quarters, such as porcini, chanterelles,Portobello or domestic mushrooms like shiitake (C=16g)(P=11g)(F=5g)

1/2 pound of JR RANCH Angus Beef Brats or Italian pork sausage, cooked and cut into medium dice (1/4″) (C=0g)(P=35g)(F=0g)

1/2 pound thick sliced smoked bacon, cooked crisp and chopped fine (C=0g)(P=36g)(F=0g)

1/2 cup snipped scallion greens (C=4g)(F=2g)

1/2 cup flat leaf parsley, chopped coarse (C=1.9g)(P=.9g)(F=2g)

2 tablespoons fresh sage, chopped fine (C=2g)

10 slices dried sourdough or high fiber/low net carb bread or Gluten Free Bread cut into cubes

(C=60g)(P=40g)(F=30g)

1 cup vegetable or poultry stock as necessary(C=1)(P=1g)

1/2 cup finely grated aged Parmesan cheese (C=2g)(P=18g)

Preheat the oven to 400 degrees F.

Lay a large piece of foil on your counter top. Place the cippolini onions in the center of the lower half of the foil. Drizzle with oil. Season generously with salt and pepper. Fold the top half of the foil over the onions, folding the edges to seal to form a pouch. Place the foil on a cookie sheet for safe handling. Place on the lower rack of the oven cooking until tender about 45 minutes. Remove from the oven and allow to cool enough to handle. Cut the onions into quarter sections and reserve.

Meanwhile, in a large non-stick skillet, heat the remaining oil over medium-high heat. Add the garlic cooking until soft and translucent but not browned, about 3 minutes. Add the mushrooms cooking until browned and tender, about 8 minutes. Add the sausage and bacon cooking until warmed, about 4 minutes. Remove from the heat and transfer to a large bowl. Add the cippolini onions, scallion greens, parsley, sage and the bread cubes mixing well. Add the stock just to moisten. Season generously with salt and pepper to taste. Fold in half of the Parmesan cheese. Transfer to an ovenproof baking dish. Sprinkle the top with the remaining Parmesan. Cover with a tight fitting lid or aluminum foil. Place on the lower rack of a 350 degree F. or similar temperature oven. Bake until very hot, about 45 minutes. Remove from the oven and serve.