How HGA Is Setting The Table This Thanksgiving With Healthier Recipes

Gluten Free Stuffing

HELLOOOO Gluten-Free Stuffing! This stuffing is life-changing.

OK, maybe that’s a little dramatic but if you need to eat gluten-free, the holidays can be tricky for many people.

Being able to enjoy traditional holiday favorites can be a really big deal and trust me, everyone at the table will be raving about this dish!

Ingredients

• 2 large Gluten-free baguettes
• 1 stick butter or dairy free butter
• 2 cups onion, chopped
• 1½ cups celery, chopped
• 3-4 cloves garlic, minced
• Optional: sliced mushrooms (mix of shitake and baby Bella)
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼- 1/2 teaspoon salt
• 1¾ chicken or vegetable broth (Add more if you feel that that all the cubed bread pieces are not covered and moist enough)
• 4 tablespoon fresh parsley plus more for garnish
• 1 tablespoon fresh sage

Instructions

1. Preheat oven to 200 degrees F and place parchment paper on 2 rimmed baking sheets
2. Cut into baguette into ½ inch – 1-inch cubes (we sliced the loaf into ½ inch thick slices, then cut each slice into quarters). It will be about 10 heaping cups of cubed bread.
3. Spread pieces evenly on prepared baking sheets.
4. Bake approx. 40-50 min until lightly crisped (not brown) & dehydrated. They will have a crouton-like texture but will not be browned.
5. Let baked bread cool, then place in a large bowl.
6. TIP: You can toast the bread a day or two ahead.

Stuffing

1. Preheat oven to 350 degrees
2. Coat a 9×9 or 10×7 inch baking dish with cooking oil
3. Melt butter in a large skillet
4. Sauté onion and celery in butter over med/low heat until vegetables are soft and the onion is translucent, approximately 7-10 minutes.
5. Add garlic and sauté approximately 1 minute, until fragrant.
6. Season with pepper, salt and garlic powder
7. Meanwhile, place toasted bread cubes in a large bowl.
8. Pour vegetable butter mixture over toasted cubes and gently toss to coat evenly.
9. Add broth. Mix gently so that bread is evenly moist (Add additional broth if not all cubed bread pieces are covered or you want a moister stuffing). As you mix, be careful to not break apart or mash the bread– you want the bread to stay in its cubes before baking.
10. Add parsley and sage and again gently toss to evenly distribute without breaking apart the bread.
11. Taste and add salt and pepper as desired
12. Transfer to prepared dish
13. Cover the dish with tin foil and bake for 40 minutes (this will make the stuffing moist and tender)
14. Remove foil and bake an additional 10 mins for the top to get crispy
15. Serve and enjoy!

Reference: Healthy Gluten Free Family. 2019. Gluten Free Stuffing.

Sweet Potato Salad

INGREDIENTS

3 large sweet potatoes, peeled and cubed (about 2 lb.)

1 small red onion, thinly sliced into half moons

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1/2 c.  dried cranberries

1/2 c.  crumbled feta

1/4 c.  freshly chopped parsley

FOR THE DRESSING

2 tbsp. apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. honey

1/2 tsp. ground cumin

1/4 tsp. ground paprika

1/4 c.  extra-virgin olive oil

DIRECTIONS

1. Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
3. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
4. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

Reference:  Delish. Sept. 2018. Sweet Potato Salad

Keto Pumpkin Pie

When Thanksgiving rolls around we can’t get roasted turkey and pumpkin pie off our minds. All of the desserts can be tempting, but if you are wanting to keep it low-carb, this Keto pumpkin pie will make it easy. The gluten-free crust and sugar substitutes make it a Keto-friendly dessert you’ll be proud to serve. Pile it high with whipped cream and no one will know the difference!

INGREDIENTS FOR THE CRUST

1 1/2 c. almond flour

3 tbsp.  coconut flour

1/4 tsp. baking powder

1/4 tsp. kosher salt

4 tbsp. butter, melted

1 large egg, beaten

FOR THE FILLING

1 (15-oz.) can pumpkin puree

1 c. heavy cream

1/2 c. packed keto-friendly brown sugar, such as Swerve

3 large eggs, beaten

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving (optional)

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
2.  Bake until lightly golden, 10 minutes.
3. In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
4. Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
5. Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.
6. Serve with whipped cream, if desired.

What dish are you going to give a try in your kitchen this holiday season?