Low Carb & Gluten Free Stuffing

Thanksgiving is just two days away and thanks to KTNV Channel 13 I was able to share this and a few other recipes with the local Las Vegas viewers to help keep the weight away during this holiday season. This plant based and bread free alternative to traditional stuffing will be a hit at your holiday dinner. Especially with Aunt Carol who's become "Gluten Intolerant" since last Thanksgiving.


Recipe

1 each Celery Root, peeled and 1/2 inch diced

8 oz Celery Stalks, 1/4" diced

8 oz Carrots, peeled and 1/4" diced

8 oz Yellow, White or Cipollini Onions, 1/4" diced

16 oz Vegetable Stock

2 tbs Fresh Sage, gently chopped fine

2 tbs Fresh Thyme, picked off the stem, no chopping required

1 tbs Sliced Garlic

2 tbs Avocado Oil for sauteing


What To Do

Dice the celery root larger than the other vegetables to preserve the texture and "crunch" of the root vegetable during cooking. This dish can be prepared a day ahead of time and finished in the oven before serving or throwing at your in-laws.


In a large pot, somewhat deep yet wide, heat up the avocado oil over high heat on the stove. Carefully add the celery root first, don't splash the oil, it will burn like hell and also sucks to clean up. If you don't trust yourself, add the celery root first then drizzle the oil over it. Don't shake and stir the pan right away, allow the celery root to get some color first. Turn the heat down if it gets too dark very quickly. After all sides get some color add the celery, carrots and onions. Once they become translucent you can add the garlic. Stir to cook the garlic evenly followed by adding the herbs. Once you smell the aromatics of the herbs add the vegetable stock. Cook until the celery root is tender and all the vegetable stock is reduced. Then add it to a casserole dish. At this point, you can refrigerate it for later use. You can also use it to stuff your Turkey, if you're a Turkey Stuffer, because after all, it is stuffing


Before serving, preheat your oven to 425f. Put the casserole dish in the oven, even if it is fresh off the stove. If it's still hot, bake it for at least 15-20 minutes until it is golden brown. If it was cold, it could take twice as long, especially if your mother in law keeps opening and closing the oven because she can't mind her own business.

0 views

SUBSCRIBE VIA EMAIL

© 2023 by Salt & Pepper. Proudly created with Wix.com