Here is a yummy gluten free alternative to traditional Thanksgiving stuffing. Stuffing typically contains bread, a major no no for people who are gluten sensitive.
Not only that, this stuffing is also made from healthier ingredients, and even has a few things from the alkaline side of the alkaline diet chart.
You can modify this recipe any way you want to suite your dietary needs and taste buds. Try it out!
- Sweet potatoes, 2 medium or 1 large
- 1 onion, chopped
- 10 ounces of mushrooms, sliced
- 1/2 cup chopped celery (very alkalizing)
- Thyme, rosemary and sage
- 2 eggs
- 1 tbsp Apple cider vinegar
- 1/2 cup organic chicken broth
- 1 lb chicken sausage
- 1 tsp chopped garlic
- 3/4 cup walnuts
- 1/2 cup cranberries
Set oven to 375, roast sliced sweet potatoes for 20-30 min, until nicely browned. In a medium low skillet, with a tad of olive oil, cook onion until caramelized. Simmer mushrooms in a separate pan.
Then mix mushrooms, eggs, walnuts , herbs, chicken broth, apple cider vinegar and cranberries.
Remove the sausage from the casing and cook in a pan on the stove top. Add the celery to the pan with the onions, near the end of cooking, so they don’t overcook.
Mix in the celery, onions and chicken sausage and mix it all together.
Finally, place it in as pie pan, in the oven for 10 minutes, or until all the the liquid has cooked away.