I experimented with having a gluten free Thanksgiving in 2013 and it turned out pretty darn good, if I do say so myself. I’ve made a few minor adjustments to my gluten free pumpkin pie recipe since then but this quinoa stuffing was fabulous from the beginning.
As I continue to cut gluten, corn and dairy out of my diet, I seem to feel better. And I’m excited to show those who can not tolerate gluten or dairy the many wonderful options available to still enjoy their favorite foods!
The biggest part of making gluten and dairy free dishes a success is using plenty of seasonings and enough fat for flavor. I coach my clients to actually move away from grains in general, incorporating more greens, starchy vegetables and good fats. Interestingly, quinoa is not a grain but a seed. It’s not Paleo but is included in a Pegan diet aka a more plant based Paleo menu.
I tend to not measure things when I am creating ,which is why I’m not a very good baker, so what I’ve written down here for the quinoa stuffing may need a little bit of tweaking with the amounts, but I think, I’ve been able to duplicate what I did fairly accurately here.
Please use as many organic ingredients as possible.
2 cups uncooked red quinoa-rinsed
4 cups chicken stock or Vegetable stock
1 tsp Real salt
2 cups mushrooms, coarsely chopped
2 cups chopped celery
2 yellow onions chopped
1 1/2 tsp fennel seed, chopped
1 Tbsp freshly minced Rosemary
3 1 Tbsp freshly minced thyme or 1 1/2 Tbsp dried
1 Tbsp dried sage
1/3 cup currents or 1/2 cup chopped prunes
1 tsp Real Salt
1/2 cup, grass fed butter, clarified butter * or coconut oil
1/2 cup chopped pecans (optional)
* clarified butter is what is left after the milk fat and water are removed and usually is fine for people with dairy allergies. It has a much higher smoke point than regular butter. You can make your own or purchase it at TJ’s. Kerrygold is what I use for grass fed butter.
Prepare Quinoa by bringing 4 cups of liquid to a boil, add salt and quinoa and reduce heat to low and simmer for approximately 30 minutes or until all liquid is absorbed.
Preheat oven to 425F
While the quinoa is cooking, chop celery and onions and saute in 2-3 Tbsp of clarified butter or olive oil over low to medium heat for 10 minutes. Add mushrooms and continue to cook until the onions are translucent. Add more butter or oil if needed. Add fennel seeds, herbs, currents or prunes, cooked quinoa and pecans, if you are using them. Mix all ingredients well together and then place into a glass or ceramic baking dish. Drizzle the top with some melted butter and place into a preheated oven of 425 F. Bake for 15 minutes covered, then stir and bake for another 15 minutes. The top layer of the stuffing will get a bit crispy which adds some extra crunch and texture, which I love! If you prefer, stuff your turkey with the mixture.