I’ve been making the same stuffing for about the last 10 years. It’s a recipe I got from my best friend when we were living in England & it’s always a winner.
When you have a kid who has special dietary needs something happens to you where you suddenly want to be certain they can be included in eating almost everything. Of course, I grabbed a couple of loaves of sourdough from Whole Foods this week, but for the most part, our meal will be grain free. Surprise, incoming family members!
Not that I think they’ll really notice. I do make a pretty impressive spread. But the one thing I was worried about was the stuffing (or technically, it would be dressing) since it’s not actually stuffed in anything. My traditional stuffing does call for bread so this year I decided to basically make it without.
The only real noticeable difference is the consistency, which doesn’t have the gut sticking power a typical stuffing with bread has, but it has all the delicious flavors & my kids loved it. Even more importantly, I don’t have to worry about Arthur accidentally getting a scoop of something on his plate that might make him sick.
This has all the basics of my traditional, old stuffing recipe. Italian sausage, vegetables & herbs but you can also throw in a seasonal favorite, chestnuts. If you are able to tolerate nuts, the chestnuts give a fantastic texture & flavor to the stuffing. (Arthur is still working towards being able to tolerate nuts, so this year we’ll leave them out).
The usual suspects, celery & onion with some carrots for color.
Add in your ground Italian sausage. On GAPS you need to be careful of harmful additives so look at your ingredients closely. I buy my Italian sausage from a local farm here so they just use spices. If you need to season your own ground pork Diane Sanfilippo of Balance Bites has a great seasoning mix.
Throw in your chestnuts. I like them roughly chopped so you get a big hunk every few bites. If you could get these ahead of time & roast them yourself, that would be great but, oddly I have yet to see any sold in the stores this year.
Remember my motto – Throw a handful of kale in there? This is no exception. The kale is beautiful & give a nice color next to the carrots, plus it’s a nutritious green. Your kids won’t even notice it’s there.
Grain Free Stuffing
- 2 Tablespoons Butter (or any fat)
- 4-5 Ribs of Celery, chopped
- 3-4 Carrots, chopped
- 1 Onion, chopped
- 1 Tablespoon Fresh Rosemary, Chopped
- 1 lb Italian Sausage (or Ground Pork you’ve seasoned)
- 1 Cup Kale, Chopped
- 1 7.4oz Jar of Roasted Chestnuts (approx 1.5 cups)
- Salt & Pepper to taste
- Melt butter in a skillet & sauté chopped vegetables until they are soft.
- Add crumbled Italian Sausage to the skillet & break apart with a utensil.
- Add fresh chopped rosemary, chestnuts & kale.
- As you stir, the juices will absorb into the kale & make it soft & wilted.