This recipe is my play on a grain-free, breadless Thanksgiving stuffing. I posted a recipe pretty similar to this one last year…but to be honest, that picture is pretty gross. Pretty unappetizing. You can look if you want…but basically it’s a pile of mush. Let’s stick to these new ones with my jacked up/deliciously upgraded Butternut Squash Stuffing, shall we? Ok thanks.
So in all my experience of 25 years on this planet celebrating Thanksgiving, I’ve decided. there are two types of people at family gatherings around the holidays. No, we’re not talking family you like and family you don’t/want to chop their heads off because they are so annoying. Nope, we’re talking about 2 different kinds of Thanksgiving eaters. First, there are the traditionalists: those who, like my Grandfather, who refuse to eat (or even try) anything other than what they’re used to eating every. single. year.
And then, there are the adventurers. Those who (like me) do love having certain staples on the table (um, what is Thanksgiving without applesauce?!), but LOVE trying new things. Like me. And other food bloggers. Luckily for me (and for you, or we’d get super bored with my exact same thanksgiving posts every year) I am in the latter category.
Being open to new (thanksgiving) things was also a blessing in disguise when I figured out I was a severe lactard (lactose-intolerant) and glutard (gluten intolerant…which later turned out to be celiac). So I didn’t have a major breakdown/freakout when I first realized I couldn’t have those pillsbury fluffy and buttery croissant rolls, our traditional bread stuffing, or pumpkin/apple pie. I just figured I’d make my own versions of them so I could eat them. And, surprise surprise, some of my experiments turned out even BETTER than my old favorites. Love when that happens. Especially when you know what you’re cooking won’t make your insides explode or confine you to your bed for the next week. AND they taste great.
Wins all around.
That’s how this recipe was born. I was, admittedly, pretty sad when I couldn’t have my grandmother’s chicken apple sausage stuffing recipe, which was FULL of roasted garlic-rosemary bread and other gluten-like substances (read: death to my intestines and total body shutdown/PAIN/confined to my bed for about…5 days. Maybe more.) So I took some of my other favorite things like roasted squash, apples, bacon, apple cider, craisins, and combined them with some savory herbs like sage, marjoram, and thyme, threw them all together, and called it a grain-free stuffing.
Boom. drop the mic and leave. Even my Grandfather
liked loved it. And I bet you and your family will too.
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