This recipe came about when I first started The Body Ecology Diet (B.E.D.) and Thanksgiving came around. I could eat the turkey and vegetables but wanted a scoop of stuffing too. Bread was obviously out and most of the grain-free stuffing I found was made with nuts which didn’t combine well with meat. It wanted to adhere to food combining, a key healing principle on the diet, so I searched for an alternative.
Lo and behold I found a stuffing made without bread or nuts that combined with turkey! Since then this recipe has become a holiday staple. 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. Now, I love to feast with friends and family on the big day and no longer get that lethargic kind of stuffed, which is a great feeling to feel good on such a good day.
This easy-to-digest stuffing is gluten, egg, nut, grain, and dairy free. It pairs well with turkey or any other kind of meat.
Thanksgiving Stuffing: Grain-Free & B.E.D. Friendly
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
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.
My Tips & Tricks
- If you’re not on stage 1 of B.E.D. and would like to substitute 3 large portabello 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.
Smith, M. (2010). Gluten-Free Throughout the Year.
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May all bellies be happy!