This grain-free “rice” stuffing is perfectly savory and tastes like Thanksgiving. It’s flavor and texture is impeccable, and I can’t even fathom how incredible it would taste with turkey. It’s been amazing with chicken, and I think it would also pair well with mild fish, pork tenderloin, and even eggs. If you ask me, it’s a must-have side dish for the holiday season!
Since this stuffing is not grain-based, it doesn’t leave you with that heavy belly, carb coma feeling. Instead, it’s veggie based, light, and leaves you feeling great. No stomach aches or fatigue!
First off, I hope you all had a lovely, relaxing and fun holiday. Ours was wonderful and lots of new memories were made. We spent Christmas Eve with friends, did our own thing on Christmas day (and talked to family back home in Michigan), and went out with another friend to celebrate the day after Christmas.
On another note, Penny D. was the winner of the Paleo Eats giveaway, which I announced last Tuesday morning. Penny, I still have not heard back from you, so please email me ASAP with your mailing address at email@example.com. If I do not hear from you by end of day on Wednesday, December 31, I will be picking a new winner.
Anyway, here are some random photos from Christmas. I didn’t take too many, but thought I’d share the handful that I did take. We enjoyed pork tenderloin with apples, onions and a hard cider sauce for dinner, along with cauliflower/parsnip mash and kale sautéed with chanterelle mushrooms. Oh, and we made French toast with the sweet bread from Paleo Eats for breakfast that morning and it was incredible! We ate ours with butter and a little raw honey on top, and a side of bacon. Sadly, I didn’t snap any photos of it…or really any food for that matter.
Meanwhile, I hope you all have a happy New Year! Jesse’s birthday is New Year’s Eve and he’s planned some fun festivities during the day — climbing, go-carts and a shooting range (this part is still TBD). That night, we’ll go out to dinner with some friends. Aside from that, I have a recipe in the works that I plan to make on New Year’s day. Hopefully, it’ll turn out well, so I can share it with you all. I know it’s been a while since I’ve posted one!
I hope all of you had a nice Thanksgiving and long weekend! Jesse and I did our own little Thanksgiving again, which we always enjoy. We had an invite to a friend’s house, but had already started planning our meal and decided to stay home. I had to help coach the holiday class at the gym and wanted to Skype with my family in Michigan anyway, so staying home made more sense.
Anyway, about the food: I made a pasture-raised turkey the same way I did the last two years — brined for two days (I use New Season’s homemade brine — just chardonnay, bay leaves, sea salt and pepper) then slathered it in homemade herb butter, and stuffed it with fresh lemon, onion and herbs. To go with the turkey, I madecultured cranberries, cauliflower/parsnip mash, paleo green bean casserole and my crustless butternut squash pie for dessert. Everything was so delicious and we’re still enjoying the turkey leftovers.
During the afternoon, while the turkey was roasting, we enjoyed fresh roasted chestnuts (that’s what Jesse is prepping in the picture below) and wine.
The rest of the long weekend included a little work, brunch with a friend, a little shopping (bought two things), decorating for Christmas and getting our Christmas tree. We did the tree thing legitimately this year and went to a tree farm where you cut the tree down yourself. It was fun and cold!
On Sunday, we decorated the tree a little more and then picked out things to do for 24 Days of Togetherness. We did it last year and enjoyed it so much that we decided to do it again. Like last year, we picked out 12 things together and then each picked six on our own to be a surprise. Our day one pick of, “go out for a meal” put us off to a good start. We had lunch at our paleo restaurant, Cultured Caveman that day. Since then, we’ve picked watch a Christmas movie and wildcard. Today’s is still TBD.
Jesse and I had a wonderful holiday, and hope you did too! Despite having a couple invites, we still decided to do our own thing and stay home, partly because we were already deep in our food planning. We also already had a vision of how we wanted to spend the day.
We both helped coach the holiday workout in town at the gym, but after that, we were home the rest of the day. I had already made some of the dishes and done some prep, so the food stuff was pretty easy. Shortly after getting home, we both called our families to check in, catch up and send our love. Then, midday while the turkey was cooking, we roasted chestnuts and drank wine. When dinner was all ready, we feasted and everything was delicious. Later on after dinner, we enjoyed our butternut squash pie with homemade half & half yogurt on top while watching, Home Alone. Oh, and we did so in our pajamas too — the best!
Our dinner included mashed cauliflower with lots of butter, bacon fat roasted Brussels sprouts with bacon pieces mixed in, spiced cranberry relish and local, pasture-raised turkey. Oh, and pie too, as mentioned above. For the turkey, I brined it for two days (bought the brine from New Seasons — no sugar in it either!), then slathered it in grass-fed butter mixed with fresh herbs and stuffed it with lemon, onion and more fresh herbs. It’s the same way I made my first turkey last year and it tasted just as delicious as the second time around.