Thanksgiving Stuffing for Almost Any Diet

THANKSGIVING STUFFING FOR ALMOST ANY DIET

PREP: 30 minutes

YIELD: 8 servings

• ¼ cup Avocado or extra virgin olive oil
• 1 medium Onion, coarsely chopped
• 3 stalks Celery, chopped
• 2 pints Mushrooms, chopped
• 2 sprigs Thyme
• 1 tsp. Salt
• Juice from ½ lemon
• 1-pound Cauliflower rice (fresh or frozen)
• 2 Tbsp. Maille Dijon mustard*
• ½ cup Chia seeds, ground
• 1 cup plus ⅓ cup Vegetable broth**, divided (can be made ahead of time. See note)
• ¼ cup + 2 Tbsp. Arrowroot
• Roasted florets from a head of cauliflower (can be roasted ahead of time)

 

INSTRUCTIONS:

1. Preheat the oven to 375 degrees and grease an 8×8-inch casserole dish.
2. Sauté the chopped onion in the oil slowly until onions are a dark brown.
3. Add celery and sauté until the celery is translucent but not browned.
4. Add mushrooms, thyme and salt and sauté until the mushrooms are soft and their liquid has evaporated.
5. Stir in lemon juice.
6. Add the cauliflower rice and Dijon, stirring to combine.
7. Stir in the ⅓ cup vegetable broth. Cover and simmer until the cauliflower rice is al dente. Remove the lid and cook on medium-high until the liquid has evaporated.
8. In the meantime, stir the chia seeds into 1 cup vegetable broth and allow the mixture to thicken (5-10 minutes).
9. Whisk the arrowroot into the chia-stock mixture until well incorporated.
10. Add to the stuffing mixture, along with the roasted cauliflower florets, stirring until well incorporated. Correct for seasoning.
11. Add the stuffing mixture to the casserole dish. Cover with foil and bake for 40 minutes.

 

NOTES:

*Not all Dijon mustards are equal. Maille accommodates many diets and contains no added sugars or white wine.

**To make a quick and flavorful vegetable broth: Wipe two ounces of kombu with a moist cloth and soak in two quarts of cold water for at least 30 minutes. Coarsely chop the kelp and reserve. In a large saucepan, slowly bring the liquid to a bare simmer. Simmer for 20 minutes but do not allow to boil. Remove the kombu and add 2 pints of mushrooms, a chopped onion and a pinch of dried thyme to the broth. Bring to a boil and simmer until the onion is very soft (about 20 minutes). Add the juice of one lemon and strain.