Stuffing ( Whole 30)

Chopped is one of my favorite shows.  I could watch episode after episode day after day.  I won’t say it taught me how to cook because it didn’t.  It did teach me, however,  that calling a dish by a specific name we set up certain expectations of that dish.  If those expectations aren’t met it is very disappointing and effects the enjoyment of that dish.   That is why I wish the person who created this dish at Mommypotamus would have called it something besides stuffing.   Calling this dish stuffing sets up expectations this recipe can’t meet.

It isn’t fair to this recipe because it is soooooo gooood but it isn’t stuffing.  I liked this recipe so much it will be in my regular recipe rotation whether I am on a Whole 30 or not.

• Difficulty: Easy
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Adapted from Mommypotamus

1 1/2 cups onion, diced

1 1/4 cups celery, diced

1/2 cup apple, diced

2 TBS dates, raisins or crasins, chopped

1 cup almond flour

1 tsp sage

1 tsp thyme

1/8 tsp marjoram

1/8 tsp thyme

1/8 tsp rosemary

1/4 tsp salt

1 TBS ghee

1 whole egg plus 3 TBS lightly beaten egg

Preheat oven to 350F.  Grease a medium-sized baking dish.  Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.  Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.  In a large bowl, add almond flour and dates and mix.  Add the lightly beaten eggs to the bowl and mix well.  Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour. 

Pressure Cooker Herbed Turkey (Whole 30)

This week I am posting my Whole 30 Thanksgiving recipes. When I started A Solitary Feast my goal was to show you that just because you are a small household you don’t have to give up Holiday food traditions. This year, I wanted to show you don’t have to give up your Holiday food traditions just because you are doing a Whole 30. When I could , I did straight up adaptions of traditional thanksging recipes like turkey, and mashed potatoes and gravy. When I couldn’t easily do straight up adaptions, I tried to find things that taste so good you won’t mind they aren’t exactly like a tradional holiday recipes, like the stuffing and cranbery sauce. I hope you will find these recipes useful whether you are doing around of Whole 30 or not.

By the way, my camera picked horrible time to be at the repair shop for routine maintenance.  I clearly suck at planning these things.  But I wanted  you to have the recipes even though I don’t have pictures.

“Herbed

• Difficulty: “Easy”
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From The Complete Slow Cooking For Two cook book Pressure cooking technique by me

(2 ½ to 3- pound) turkey breast

3 garlic cloves, cut into slivers

2 TBS ghee, at room temperature

1 tsp dried parsley

1 tsp dried thyme

½ tsp dried sage leaves

1 tsp salt

¼ tsp ground black pepper

2 onions, sliced

1 cup chicken stock

Poke several holes in the turkey breast with a sharp knife. Push the garlic slivers and parsley into the holes. Rub the tukey with the ghee and sprinkle it with the basil, thyme, sage, salt and pepper. Place the turkey on the trivet in the pressure cooker liner. Add one cup stock to the liner. Lock the lid and bring to high pressure. Cook 3 minutes per pound of turkey. Naturally release the pressure.

 

Thanksgiving Round Up 2017

 

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Thanksgiving is only 18 days away.  Since I was planning on doing a Whole 30 in November, I planned a Whole 30 Thanksgiving feast.  I still plan on posting those recipes this month even though I am not doing a Whole 30.   For those of you not interested in Whole 30 Thanksgiving recipes, I am posting a round up of all the Thanksgiving recipes I have posted since the beginning of A Solitary Feast so you can plan your holiday meal.  I hope you can find things to enjoy.

Brown Sugar Rubbed Turkey Breast

Wildrice Stuffing With Cranberries And Walnuts

Balsamic Honey Brussels Sprouts

Scoop And Bake Dinner Rolls

Cranberry Pie

Spiced Cornish Game Hens

Homemade Stuffing

Mashed Potatoes and Gravy

Classic Green Bean Casserole

Cranberry Sauce

Pumpkin Pie

 

A Small Batch Thanksgiving — Brown Sugar Rubbed Turkey Roast and Wild Rice Stuffing with Cranberries and Walnuts

There are three days until Thanksgiving so it is time to post the center piece of our Thanksgiving feast …. turkey and stuffing.  This year I went traditional for the meat part of my meal.  I found a 3 pound turkey roast that was just the perfect size for one.  I know that it isn’t the prettiest when it come out of the bag because it is made up of pieces of turkey rather than a whole turkey breast. Once you rub it and cook it, roast looks just as nice as a whole breast without all the leftovers. You will have plenty of time to thaw the turkey roast too.  It only takes a day or so in the fridge.

Brown Sugar Rubbed Turkey Breast

• Difficulty: Easy
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1 3 lb turkey roast

2 TBS brown sugar

1 tsp parsley flakes

1 tsp sweet paprika

1/2 tsp dried mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cinnamon

1/4 tsp black pepper

1/4 tsp ginger

Preheat oven to 350 degrees.  Pat the turkey with paper towels to dry.  Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.  Pat the rub all over the turkey.  Arrange the turkey in a baking pan and roast until a meat thermometer registers 170 degrees, about 1 hour 15 minutes to 2 hours  Let rest before slicing.

For the stuffing this year I used wild rice and my favorite, cranberries.  Since this recipe is a little heavy on the prep time cook the Wild and Basmati rice the night before and finish it off in the oven Thanksgiving day.

Wild Rice Stuffing with Cranberries and Walnuts

• Difficulty: Easy
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1 1/2 tsp olive oil

1/2 yellow onion, chopped

1 clove garlic, minced

1 3/4 cups vegetable broth

1/2 tsp salt

1/2 cup uncooked wild rice

1/2 cup uncooked Basmati rice

1/2 cup dried cranberries

2 TBS fresh parsley, chopped

1 1/2 tsp fresh thyme or 1/2 tsp dried thyme

2 TBS chopped walnuts

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.  Stir in Basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.  Preheat oven to 375°F. Grease a 1 1/2  quart baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.