If you closely follow our blog, you know that typically the Healthy Cooking posts occur on Thursdays. Since we’re so close to Turkey Day, this week we decided to bring you three consecutive days of recipe and cooking ideas. Happy Thanksgiving!
I used to be a vegetarian. One of the hardest holidays to deal with when you are the only vegetarian in the family is Thanksgiving. Being a carnivore currently, I am happy once again to enjoy some sausage in the stuffing, or even enjoy the stuffing from the bird. But I continue to be sympathetic to my vegan and vegetarian friends.
Furthermore, there are more and more people who are discovering they are gluten intolerant these days. The result is that a big Thanksgiving menu is getting to be a little tricky to plan for the modern family.
Here at our women’s healthy weight loss retreat, we are well-versed in dealing with such issues. The recipe below can be vegan (which means it is dairy free and vegetarian too) and is great when made with gluten free corn bread, which is the way we serve it on Turkey Day. The best thing about it, though, is that it TASTES GREAT. The carnivores and gluten fans will never know the difference.
Cornbread Dressing – serves 4
2 C cubed corn bread (we use a gluten/wheat free recipe; use a dairy and egg free version to make it vegan)
1 tsp olive oil
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced onion
2 tsp chopped garlic
2 tsp dry rubbed sage
1 tsp thyme
Salt and pepper to taste
2/3 cup vegetable stock*
*When cutting the vegetables, wash them very well first, then save all trimmings (carrot peels, ends of celery, onion skins/ends, etc.) and place in a small pot. Add enough water to cover and bring to a simmer over medium heat. Cook about 45 minutes. Strain, and you have yourself a delicious vegetable stock.
Using your hands, crumble the cornbread into a mixing bowl. Set aside.
Saute the celery, carrots, onion and garlic in the olive oil over medium heat until tender and fragrant. Remove from heat and add the sage and thyme. Add to the crumbled cornbread. Season with salt and pepper and add stock until the dressing is just moistened. Place into a casserole dish and bake at 350 degrees until browned and a little crispy, about 10-20 minutes.
What's confusing about planning Thanksgiving in your family?