Last week on Facebook, I asked the question: “Any favorite Thanksgiving recipes that you’d love to see cleaned up a bit or made gluten-free or Paleo? I’m in the mood for a challenge, lay ’em on me.”
Overwhelmingly, people wanted stuffing. More specifically, grain-free stuffing that wasn’t meat based. Huh. I already have a sweet and savory pork stuffing and a gluten-free sourdough stuffing, both of which I love. But grain-free AND vegetarian? That’s cutting the ingredient options down quite a bit… I figured I could make a simple grain-free bread to use as the stuffing base, but that would mean you’d have to make bread BEFORE making the stuffing, and Thanksgiving is already a pretty intense week, prep-wise. Plus, Any bread recipe I’d be able to whip together this week would be almond flour based, and that would make it off limits to all of my nut-free and AIP readers.
Well, I did say I was in the mood for a challenge, didn’t I?
1 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon ghee, butter, or coconut oil, melted
2 pounds parsnips, cut into 1″ cubes
3 medium carrots, cut into small dice
3 stalks celery, cut into small dice
1 large onion, cut into small dice
6 ounces crimini mushrooms, cut into small dice
3 cloves garlic, minced
6 leaves fresh sage, minced
3 sprigs fresh thyme, minced
1 tablespoon balsamic vinegar
2 tablespoons arrowroot powder
- Preheat the oven to 425.
- In a large bowl, pour the boiling water over the porcini mushrooms and set aside to rehydrate
- Toss the parsnips with the ghee and 1/2 teaspoon salt. Set on a roasting pan and roast for 20-25 minutes, until golden brown and softened.
- Meanwhile, heat a large skillet over medium high heat and add the onion, carrot, and celery. Saute for 8-10 minutes, or until softened.
- Add the crimini mushrooms, garlic, and 1 teaspoon salt. Cook for another 2 minutes, until the mushrooms are softened. Remove from heat.
- Strain the porcini mushrooms and reserve the liquid. Mince the mushrooms and add them to the skillet along with the minced herbs.
- To the large bowl with the porcini liquid, add the balsamic vinegar and arrowroot and whisk to combine.
- Add the roasted parsnips and contents of the skillet to the liquid mixture. Stir to combine.
- Transfer to a medium baking pan and cook for 30 minutes, uncovered. Allow to sit for 5-10 minutes before serving.
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