Gluten-Free Stuffing & Gravy (It's Possible)
Everyone loves Thanksgiving dinner, but if you are living a gluten-free life, there are some traditional dishes that you'll have to avoid. The good news is there are gluten-free options when it comes to some of your Thanksgiving favorites. So whether you are making a completely gluten-free spread or want to make sure there are some alternatives for any gluten-sensitive guests, my recipes for Mushroom Almond Stuffing and Heart-Healthy Gravy are the perfect additions to your Thanksgiving dinner. Oh Yeah!
Mushroom Almond Stuffing
Makes 4 cups
- ¼ cup extra virgin olive oil
- ¼ cup gluten-free soy sauce
- 1 tablespoon apple cider vinegar
- 2 portobello mushrooms, chopped
- 3 cups almonds, chopped
- 2 teaspoon oregano, chopped
- 2 teaspoon rosemary, chopped
- 2 teaspoon parsley, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- In a small bowl, mix the olive oil, soy sauce and vinegar to make a marinade for the mushrooms. Add the mushrooms and refrigerate overnight.
- The next day, discard the marinade and blend the marinated mushrooms in a food processor with the almonds and fresh herbs.
- Add the carrots and celery to the food processor and mix.
- Add more olive oil or some flax oil to the mixture until it reaches your desired consistency.
- Store in an airtight glass container in the refrigerator, this stuffing will keep for 2 to 3 days.
Power of Food Tip: Add some raisins or dried cranberries to your stuffing to gives a little sweetness. This stuffing goes great with baked butternut squash or spinach salad as a topping.
Makes 1 cup
- 1 can black beans, drained and rinsed
- 2 teaspoon gluten-free soy sauce
- 1 teaspoon prepared mustard
- 2 cloves garlic, minced
- ½ teaspoon Himalayan crystal salt
- 1 teaspoon ground black pepper
- ¼ cup water
- Place all the ingredients into a food processor and blend together.
- Add more water as needed until the gravy reaches your desired consistency.
- Pour into a pot. Heat on stove while constantly stirring with a whisk.
- Serve when heated.
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