As a kid, I was never fond of dry, white turkey, but I salivated like a dog for the stuffing and cranberry sauce!
This year, I was able to stay clear of gluten and sugar, but still enjoy delicious stuffing and cranberry sauce. Plus, it fed both veg-heads and meat-heads!
I’m still eating leftovers - yum!! And no bloating or gas, no feeling stuffed or craving carbs. That’s a major bonus that I am thankful for!
The secret? There are several:
- Super fresh, flavorful herbs 🌿 - lots of them.
- Ghee. Oh ghee. This form of butter cooks at a high temperature without damaging the high quality of fat. Tastes smooth and wonderful.
- Color. Sweet potatoes and yams come in purple, orange, white, and gold. It’s a feast for your eyes as well as your tastebuds.
- Creative cooking. Steam the colorful cubes first, then coat with with melted ghee, herbs, and coconut flour. Then bake at 425° till golden brown. Crispy on the outside and soft in the inside!
- Savor. So satisfying that you’ll feel full of goodness.
Some people serve this “unstuffing” with gravy, but I like to mix mine with a bit of fresh cranberry relish to bring back those childhood memories.
What could be easier? No cooking required:
Blend a bag of cranberries with some fresh ginger, citrus of your choice (lime for me), and if it’s not sweet enough, well, I added a tiny amount of xylitol.
Next year... I may add pomegranates to my holiday table.
