Thanksgiving brings to mind thoughts of gratitude and thankfulness. Thankfulness for family, home, food, health and all the blessings of life.
There is a quote that I read often to remind myself to be grateful and to not whine and complain when I have SO much to be thankful for. We all tend to do that from time to time don’t we?
“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.” – Author Unknown
The holiday season is always a time to share in each others lives. Sharing meals with family and friends enjoying all of our traditions with food, swapping family recipes that we hold dear and sometimes….. even bringing in a new dish or two to serve.
Well….. Here is one of those “new” dishes that I will be bringing to our family Thanksgiving meal this year.
In this part of the South we serve “dressing” with our turkey and gravy. It is usually a cornbread dressing made with day old cornbread. The cornbread dressing is not usually stuffed into the turkey; as a rule, it is baked separately in a baking dish. There are many different recipes for dressing, varying from family to family. I personally used to make mine with crumbled cornbread, onions, celery, seasoning and chicken broth.
I have made this Apple Cranberry Stuffing for the last two years, but have not put it on the blog yet. I have not taken it to our family gathering either. I suppose I have been tweaking the recipe to get it just right. This year I decided it’s time to introduce a healthy gluten free stuffing to the Rhineharts. Hopefully they will love it. Keeping my fingers crossed they won’t freak out at something different. 🙂
Gluten free bread cubes, apples, dried cranberries, walnuts, onion, celery, parsley makes for a more nutritional stuffing and to me…….more festive and flavorful than plain old cornbread dressing. I am calling this a “stuffing” because it has a completely different texture than dressing. It’s more crumbly….. like a stuffing.
Give this recipe a try this Thanksgiving and introduce something a bit more healthy and nutritious to your family too. Oh, and remember to be grateful and give thanks to God for all the blessings in your life.
Gratitude will make all the difference! 🙂
|Apple Cranberry Stuffing......Delicious, Nutritous and Gluten Free|| |
- 3-4 Tbsp. of extra virgin olive oil
- 1 tsp. of onion powder
- 1 tsp. of garlic powder
- ½ tsp. of sea salt
- 6 cups of gluten free bread cubes, toasted (I used Rudi's Gluten Free Multi-grain bread)
- 2 apples, peeled and cubed
- 1 yellow onion, chopped
- 2 stalks of celery, chopped
- ½ cup of walnuts, chopped
- ½ cup of dried cranberries
- ¼ cup of chopped fresh flat leaf parsley
- 1½ cups of organic chicken broth
- 3 pastured eggs
- 1- 2 Tbsp. of ghee
- Cube the bread with a serrated knife and place into a large bowl.
- Drizzle the olive oil over the bread cubes along with the onion powder, garlic powder and salt. Toss to coat all of the bread well.
- Place bread cubes onto a baking sheet in a 425 degree oven for approximately 15-18 minutes or until lightly browned. Watch closely so that they don't burn. Toss the bread cubes halfway during cook time.
- Remove bread cubes from oven and let cool.
- Place the bread cubes back into the large bowl. Add apples, onion, celery, dried cranberries, walnuts and parsley. Stir well.
- In a separate mixing bowl, whisk together chicken broth and eggs and pour over the bread cube mixture. Stir well to moisten all of the ingredients.
- Pour into a well oiled baking dish, oiled with olive oil.
- Top with 1-2 Tbsp. of ghee.
- Cover with foil and bake for 35 minutes. Uncover and bake another 15-20 minutes or until slightly browned.
- Serve alongside turkey, gravy and cranberry chutney