Stuffing, gravy and green bean casserole are all comfort foods found on most holiday tables. Yet when served with a side of gluten, they may not be so “comfortable.”
If you’re looking for side dishes with a healthy twist, look no further. These holiday favorites are gluten-free — and some are dairy-free for lactose-sensitive individuals.
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Pecan Apple Stuffing
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| Prep Time: |
| 1hour |
| Cook Time: |
| 45minutes |
| Total time: |
Serves:
10
Recipe by:
Ingredients
- 7cups cubed gluten-free bread
- 4tbsp olive oil
- 1large sweet onion, chopped
- 3/4cup chopped celery
- 2 garlic cloves, crushed
- 2 golden delicious apples, cored and chopped
- 1cup raisins
- 1cup pecan pieces
- 1/4cup fresh parsley, chopped
- 3tsp dried sage
- 2tsp oregano
- 1tsp dried thyme
- 1tsp sea salt
- 1tsp black pepper
- 2 eggs
- 1cup homemade vegetable stock
- 1/2cup coconut oil
Servings: servings
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish and set aside. Spread the bread cubes onto two or more baking sheets and bake until dry and toasted, approximately 5 to 7 minutes. Once toasted, place the bread cubes into a large mixing bowl and set aside.
- Add olive oil to a large skillet and turn the heat on medium-high. Add chopped onion and celery and cook until onions are soft and translucent. Add crushed garlic and continue to cook until aromatic. Add onions, garlic and celery to the bread cubes. Stir in apples, raisins, pecans, chopped parsley, herbs, salt and pepper.
- Whisk the eggs in a bowl with the vegetable stock. Pour over the bread mixture along with the melted coconut oil. Stir well until the bread cubes have absorbed the stock. Stuff into the greased 9×13-inch baking dish, and cover with aluminum foil.
- Bake for 30 minutes. Remove the aluminum foil and stir the stuffing. Return stuffing to the oven uncovered and continue to bake until golden brown on top, approximately 15 minutes more.
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Mushroom Gravy with Wine
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| Prep Time: |
| 5minutes |
| Cook Time: |
| 20minutes |
| Total time: |
Serves:
4 cups - 8
Recipe by:
Ingredients
- 2tbsp olive oil
- 10medium crimini or white mushrooms, cleaned and sliced thinly
- 1 1/2cup dry white wine
- 2 1/2tbsp organic cornstarch
- 4cups homemade vegetable stock
- 1tsp onion powder
- 1tsp garlic powder
- 1tsp sea salt
- 1/4tsp black pepper
- 1/4tsp dried sage
- 1/4tsp dried thyme
Servings: servings
Instructions
- Place a medium saucepan over medium heat for one minute, then add the oil. Add sliced mushrooms and saute until tender. Add the wine and simmer on medium heat until the wine reduces to a ½ cup.
- Place the cornstarch into a small bowl and pour in one cup of cold stock. Whisk until smooth. Add the remaining stock to the mushrooms and reduced wine, and let it come to a boil.
- Turn the heat to medium-low and add the cornstarch slurry, stirring continually until gravy becomes glossy and gently thickens. Add seasonings and herbs, and stir until combined, then transfer to a sauceboat.
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Green Beans with Cranberries, Almonds and Goat Cheese
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| Prep Time: |
| 20minutes |
| Cook Time: |
| 10minutes |
| Total time: |
Serves:
4 - 6
Recipe by:
Ingredients
- 2tsp olive oil
- 1 1/2pounds green beans, washed and trimmed
- 1/2cup dried cranberries
- 1/2cup slivered almonds, toasted
- 1ounce of organic goat cheese, crumbled
- 1/4tsp sea salt
- 1/4tsp pepper
Servings: servings
Instructions
- Add oil to a large skillet. Add the green beans to the pan and saute for 3 minutes, tossing occasionally. Cover with a lid and allow the beans to steam for 5 to 7 minutes.
- Remove the lid and add dried cranberries and slivered almonds — toss together. Transfer the beans to a serving plate; add crumbled goat cheese and season with salt and pepper.
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Enjoy!
—The Alternative Daily
