Thanksgiving is just around the corner!
Stocking up for a gluten-free Thanksgiving: With most traditional Thanksgiving dishes being full of carbs and sugar, this is the perfect time to get creative with healthier versions. At Fox Hill Kitchens we feel that you shouldn’t have to give up tasty dishes because they don’t agree with your dietary choices. That’s why we’re pleased to share with you some delicious stuffing recipes and ideas to bring to your Thanksgiving feast!
You don’t have to spend hours creating with our products to enjoy them. With our Croutonz, making stuffing is a breeze and they are of course, a great addition to salads. Rollz and Holez are a wonderful way to have bread at the table with your entrees and appetizers.
Fox Hill Kitchens Stuffing
Low-carb / paleo-friendly / gluten-free / corn-free
- 1 bag Fox Hill Kitchens Croutonz OR 3 cups cubed dried Fox Hill Kitchens bunz
- 1 cup onion, chopped small
- ¾ cup celery, chopped small
- 4 to 6 Tablespoons (or more) grassfed butter, ghee or fat of choice
- 1 to 1 1/2 cups broth or stock, heated (amount depends on your desired level of moistness)
- 1 to 2 Tablespoons each of: fresh parsley, sage, rosemary, and thyme. If using dried herbs reduce quantity.
- 1 egg
- Sea salt and freshly ground black pepper, to taste.
The following ingredients are suggestions to personalize and add flavor and quantity to your stuffing.
- 1/2 – 1 cup nuts (walnuts, pecans, or your choice), toasted and roughly chopped.
- 1/2 pound cooked sausage – This could be anything from a breakfast sausage, crumbled without casing, or an apple maple sausage link cooked and sliced or chopped, or any specialty flavors that you enjoy.
- 1/2 – 1 pound mushrooms (standard champion, cremini, or a mix of wild mushrooms) sliced or chopped. *Pairs well with chopped walnuts and thyme.
- 1 tart, firm apple or pear, peeled and chopped.
- Chestnuts (chopped), dried cherries, oysters, or anything that you would want in your traditional recipe.
- Fennel, Orange, Bacon combo:
- 6 pieces cooked bacon, chopped
- 3 Tablespoons pine nuts
- 1/2-1 cup fennel, chopped
- 1 orange, juiced and zested (reduce the juice in a pan by 3/4)
- If using Bunz instead of Croutonz, cube to approximately 1/2 inch and simply toast until dry in a single layer on a sheet pan at about 225 to 250 degrees. Stir occasionally. You should have approximately 3 – 4 cups. Set aside in a large bowl.
- Saute the onion and celery (or fresh fennel, if using) in large frying pan or wok with 3 Tbs of the fat. Season with a few good pinches of sea salt. Saute gently about 10 minutes until softened and transparent.
- Add the mushrooms at this point (if using). Saute another 5-10 minutes and then cook until pan juices are reduced.
- Add apple or pear (if using) and saute, stirring, for about a minute.
- Add the rest of the butter/fat and let melt.
- Combine croutonz with sauteed mixture in a large bowl. Add the herbs and any other optional ingredients. Toss together.
- Beat egg.
- Stir 1/2 cup of broth into egg and mix well.
- Pour egg mixture and the rest of the broth over stuffing and mix/fold together. Let sit for 10 minutes, toss ingredients gently every few minutes.
- Pour into a lightly greased baking dish, casserole, cast iron skillet, or even a bundt pan (approx. 6-7 cups).
- Cover with foil or lid. Place in a preheated 350 degree oven for 20 minutes.
- Remove cover and bake 10 minutes longer to brown and crisp the top. This recipe can be made ahead and reheated prior to eating.