Valerie's Scrumptious Breadless Turkey Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp organic butter olive oil or coconut oil
1 medium onion coarsely chopped
6 cloves garlic coarsely minced
16 oz mushrooms cut into chunks
1-2 large organic apple
2-4 medium organic potatoes
1 large organic carrot
2 lbs fresh chestnuts boiled and peeled*
1 cup slivered almonds coarsely chopped
1/2 cup pecan pieces
1/2 cup pine nuts
1/2 cup cranberries - fresh or dried
1/2 cup dried currants or organic raisins
3 cups cooked brown rice
1 cup cooked wild rice
2 to 4 cups organic chicken or vegetable broth
1 Tbsp fresh thyme chopped
1 Tbsp fresh sage chopped
Fresh ground salt and pepper to tase
optional: 4 oz paté de foie gras**
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Directions: |
Directions:Place a large stock pot over medium high heat. Melt butter.
Add sliced onion, minced garlic and cook until onions are translucent.
Add mushrooms. Cook until tender and mushrooms begin to release their juices.
Cube apples, potatoes and carrots and add to pot. Reduce heat to medium and cook until tender.
Add chestnuts, almonds, pecans, cranberries, currants and cooked rice. Add chicken or vegetable stock as needed to keep stuffing moist.
Add thyme and sage. Salt and pepper to taste.
Reduce heat and simmer for a few minutes stirring to combine all ingredients and flavors.
Cool completely before stuffing your bird.
I like to make my stuffing the night before and let it cool at room temperature. I then salt and pepper my bird (inside and out) and stuff both cavities. There is plenty of stuffing to lay all around the bird in your roasting pan.
Cook your turkey as you normally would -- I cook it the way my grandma used to, in a paper bag!
Bon apétit and have a blessed Thanksgiving! |
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Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Though I grew up in Paris, I was blessed to enjoy the beautiful tradition of Thanksgiving each and every year, thanks to my amazing mom. She prepared our Thanksgiving meal the way she did every other meal — with lots of love and one hundred percent from scratch.
I am my mother’s daughter and I absolutely LOVE the hours I spend preparing our family Thanksgiving meal, everything made from carefully selected fresh ingredients… And of course I cherish all the happy faces around my Thanksgiving table.
My turkey stuffing is naturally gluten free and a real a cornucopia of fall vegetables, fruits and nuts mixed with brown and wild rice.
I first wrote down this recipe when my parents had just moved to the South of France after dad retired. One of my dear friends from Los Angeles was passing through with her mom and we decided to have a Thanksgiving meal, with all the trimmings.
On the morning of our feast my parents’ oven was not working! They live in a small village and dad called a local restaurant to ask if we could possibly “borrow” an oven. When we picked up our cooked turkey, dad offered to pay the owner for the use of the oven. He refused but asked if we could give him the recipe for the stuffing instead 😉
Mais bien sur!
I make this stuffing the way I cook most things — with a little bit of this and a little bit of that, so use this recipe as a guide and add whatever feels right to you.
Should You Use Fresh Chestnuts or Not?
I favor fresh ingredients for all my recipes and chestnuts are no exception.
I love roasting them on the fire when I can. It brings back fond memories of holding warm cones of chestnut in my hands, walking the streets of Paris with my mom and sibling. It also adds a hint of smokey flavor that I absolutely love!
If roasting is not an option I simply boil them. Be warned! Peeling boiled chestnuts is a tedious and messy process!
If you are short on time or just don’t want to deal with the messy process you way want to purchase pre-cooked chestnuts instead. They are pretty easy to find either canned or vacuum sealed.
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