Gut Healthy Thanksgiving Stuffing - 2 Ways

One is for the meat-eaters, one is for the vegans. Both are GLUTEN FREE and just in time for your Thanksgiving Feast.

Enjoy :)

 Meat lovers GLUTEN-FREE HOLIDAY STUFFING. - One of my all-time faves

• 1 lb of Italian sausage
• 1 cup of onion, finely chopped
• 1 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 garlic clove, pressed or minced
• 2 tbs olive oil
• 1 tbs Italian seasoning
• 2 apples, coarsely chopped (Crunchy pears are nice as well)
• 1/4 cup raisins 
• 1/4 cup dried cranberries 
• 1/4 cup chicken broth (Homemade bone broth of course)
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste

Instructions: Preheat oven 350F

1. Brown sausage in a skillet, with olive oil and garlic
2. Remove from heat and set aside
3. Sauté chopped celery and onion in 1-2 tbs of olive oil until tender
4. Add parsley during the final minute of cooking
5. Remove from heat
6. Peel and chop apples into bite-sized pieces
7. Toss apples, raisins, cranberries, sausage, onion, celery together
8. Add Italian seasoning, then salt and pepper to taste
9. Add the 1/4 cup of chicken broth and 1/4 cup of white wine
10. Pour into 9" x 12" baking dish
11. Bake covered 30-35 minutes, then uncovered the last 15 minutes
12. Remove from oven, toss ingredients, and serve hot.

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VEGAN HOLIDAY STUFFING

Ingredients

• 3/4 Cup pecans divided
• 3 Tbsp olive oil
• 2 Cups Celery, chopped
• 2 Cups Onion, diced
• 3 Cups Packed with apples OR pears, diced (about 4-5)
• 1/2 Cup Dried cranberries, diced
• 1/4 Cup Fresh parsley, minced + additional for garnish
• 2 Tbsp + 2 tsp cinnamon
• 1 Tbsp Orange zest, packed 
• 1 Tbsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Loaf Vegan and gluten-free bread, cut into 1" cubes 
• 1 1/3-2/3Cup Vegetable broth

Instructions

1. Pre-heat your oven to 350 degrees. Spread the pecans on a baking sheet and cook until golden brown 10 minutes or so.  Roughly chop and set aside.  
2. Heat the oil up in a large pan over medium/high heat. Add in the celery and onions and cook until the begin to brown, about 4 minutes. Add in the pear and cook until it JUST begins to soften about 2 minutes.
3. Add the mixture into a LARGE bowl, along with all the remaining ingredients (only 1/2 cup of the pecans) up to the bread. Mix well.
4. Add in the bread and very gently mix with your hands until well mixed and everything is evenly dispersed.
5. Add in the vegetable broth and very gently mix until the bread has absorbed the moisture.  Transfer to a large casserole dish, lightly packing the bread down. Sprinkle with the remaining pecans.
6. Bake until the top is golden brown and crisp and the bread is tender about  50-55 minutes.
7. Sprinkle with parsley

NOTE: BOTH of these stuffings pair nicely with our GINGER & TURMERIC SAUERKRAUT