Grain-Free Stuffing for Body Ecology Diet (B.E.D.)

Tara Carpenter, NC.

Nutrition Consultant specialized in helping people regain natural microbiome after yeast, bacterial, and viral infections.

This recipe came about when I first started Body Ecology Diet (B.E.D.) in 2010; Thanksgiving came around that year – only after my being on this new healing way of eating for two months – and I found that though I knew that I would be able to eat the turkey and vegetables, I wanted a scoop of stuffing too.

Bread was obviously out on the list of acceptable stage 1 foods allowed on this initial part of the diet and most of the grain-free stuffings I found in my cookbooks or online were made with quite a lot of nuts which doesn’t “combine well” with meat for digestive reasons. I wanted this stuffing to adhere to food combining, a key healing principle on the diet and so off I went in search of an alternative.

Happy Thanksgiving from my family to yours.

Lo and behold I found a stuffing without bread or nuts and one that combines well with turkey! Since then this recipe has become a holiday staple in my family. Over the years I have created a handful of other Thanksgiving dishes that you may enjoy, such as starch-free gravy, pumpkin pie, and cultured cream. Nowadays, I love to feast with friends and family on the big day and no longer get lethargically stuffed, which is great to feel good in my body on such a good, friendly day.

Laughing with a friend over a Thanksgiving meal in 2018.

Pushing through and staying the course is exactly what rewarded me with a healthier balance in body, mind, and spirit. You can do this too. One trick is to think ahead; plan the food part so this is not a big deal. After all my years as a foodie I find that the food is less a deal then human interactions and relations. Keep the food simple! This way you can relax on the big day, maybe even play football and board games like my family does 🙂

On to seconds and a concentrated card game.

Grain-Free Stuffing for Thanksgiving

This easy-to-digest stuffing is gluten, egg, nut, grain, dairy free; pairs well with turkey or another kind of meat.

Serves: 4-6

Ingredients

4 pearl onions, peel and half

4 small shallots, peel and half

1 bulb fennel (white part), half and cut lengthwise in 1/4 inch-wide strips

3 medium celery stalks, half lengthwise and chop

3/4 – 1 c. meat or vegetable broth

1/2 tsp rubbed sage (or 1 tsp poultry seasoning blend)

2 Tbs coconut oil, ghee, tallow, or butter if tolerated

2 ounces dried shiitakes or maitakes, reconstituted in water

Sea salt to taste

1 Tbs. fresh fennel leaves, chopped

Method

Soak the dried mushrooms with enough water to cover by an inch, set aside.

Heat fat in a skillet.

Add onions, shallots, fennel, and celery.

Stir to coat vegetables.

Brown slightly on medium heat; stirring occasionally.

Add broth and reconstituted mushrooms and bring to a gentle simmer.

Reduce to low with a lid on top.

Simmer ingredients for 20 minutes and add salt and sage to taste.

Remove lid and continue to cook uncovered until liquid has reduced.

Sprinkle with fennel leaves.

Serve warm or put in the refrigerator and reheat later.

Tips & Tricks

If you’re not on stage 1 of B.E.D. and would like to substitute 3 large portabella mushrooms for the dried mushrooms you can quarter and slice them to 1/4-inch thick – about 1 1/2 cups worth.

Save the dried mushroom soaking water and use it in my gravy recipe in place of the meat/veggie broth.
For a more savory and meaty kind of stuffing add in a cup of crumbled sausage.
You can put a scoop of stuffing into a hulled out red pepper, drizzle oil on top, and broil.
Coat the leftover stuffing with coconut flour and pan fry for a delicious snack.
If you prefer a more cauliflower based stuffing, here is a recipe…just omit mushrooms or use dried shiitakes instead).
A perfect recipe for those on B.E.D., GAPS, or Paleo Diet.

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May all bellies be happy!