Yve’s Bread-less Stuffing
For those looking for a side that works well with the turkey, this dish can’t be beat. It is both delicious and easy to make. This healthful alternative was provided by our very own Yve Novotny.
This dish is loaded with protein and nutrient-dense ingredients including garlic, onion, shallots, and celery. It also contains anti-inflammatory compounds that come from the sage, thyme, and avocado oil.
3/4 lb (or 12 oz) organic and natural chicken sausage (1-1/2 cups cooked chicken sausage)
2 teaspoons avocado oil
4 ounces (1/2 cup) cremini or white button mushrooms, roughly chopped
2 cloves garlic, minced
1 cup chopped onion
1 large shallot, finely sliced
1 cup finely diced celery
2 cans organic chickpeas (garbanzo beans), drained and rinsed
1 large egg
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground pepper
1/2 cup organic chicken broth
Preheat oven to 350 degrees.
Heat oil in large skillet. Crumble or mince sausage, enough to fill 1-1/2 cups. (Remove sausage casing, if it has one.) If the sausage is packaged (i.e., Applegate Farms) remove the links and chop fine or pulse in a food processor; 1-1/2 cups is about 5 medium-sized links.
Saute until browned (not burned). Once it has browned, remove from heat, transfer to a bowl and set aside. Saute onions, garlic, and shallots. Once these cooked, Add remaining vegetables and cook for about 3-5 minutes. Turn off heat, add chicken broth and sausage; mix well.
In a separate bowl, combine chickpeas (garbanzo beans), egg, sage, salt, and pepper in a bowl. Mash together with your hands or a potato masher just until mixed.
Be careful not to crush the ingredients into a paste; the mixture should have a rough texture. Stir in the vegetable mix; transfer to a baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered another 10-15 minutes.
This is not meant to be stuffed into the turkey. It should be served as a side dish. Enjoy!
All photos provided by Lauren Gottschalk
Ok, I would be remiss not to mention the health benefits of cranberries.
Cranberries are loaded with vitamin C, vitamin A, and vitamin K. They also contain powerful compounds called proanthocyanidins—antioxidants that help prevent a range of diseases.
High in fiber, antioxidants, and anti-inflammatory phytonutrients, cranberries can help regulate your blood sugar, fight off urinary tract infections, and reduce inflammation in the gums.
Compounds called polyphenols may also help prevent the build-up of inflammation in blood vessel walls, and the antioxidant components of cranberries can also assist in lowering blood pressure.
LOL, ok, I won’t bore you with the sciency stuff! Here it is
1 Granny Smith apple
1 Bag of cranberries
1/3 cup of Agave
1/2 tsp. Ground cinnamon
1/4 tsp. Ground cloves
Cut the orange in half, squeeze the juice out from both halves; set aside juice to be added later.
Use 1 of the orange halves, scrape the white membrane from the skin and then take the cleaned skin and chop it into very fine pieces.
Put the finely chopped skin from 1/2 the orange in a pan with water and boil for 10 minutes – drain and set aside to be added to other ingredients
Boiling the skin removes the bitterness and softens the skin.
Now the apples. Remove the core of the apple, peel the apple and chop into small pieces.
Sort and wash the cranberries.
Add the cranberries, chopped apple, the juice from the orange, orange skin, agave, and spices into the saucepan. Cook all ingredients until soft and cranberries burst. This takes about 15 to 20 minutes.
Tart and aromatic! Enjoy