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Thread: Sausage & Cranberry Dressing for Thanksgiving (Gluten-Free & Low-Carb) page

  1. #1
    Vanessa120's Avatar
    Vanessa120 is offline Senior Member
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    Sausage & Cranberry Dressing for Thanksgiving (Gluten-Free & Low-Carb)

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    Bread Cubes
    A low-carb, gluten-free alternative to croutons or bread cubes.
    Recipe by Healthy Living How To

    Makes 120 cubes

    Ingredients
    • 1/2 c. Unblanched Almond Flour
    • 1/4 c. Bob's Red Mill Flaxseed Meal
    • 1 tsp. Rumford Baking Powder
    • 2 pinches Celtic Sea Salt
    • 2 Large Organic Eggs


    Directions

    1. In small bowl scramble eggs with a whisk.
    2. In a separate bowl mix dry ingredients.
    3. Add eggs to dry ingredients and mix.
    4. Pour into a mini-loaf pan sprayed with non-stick spray.
    5. Bake at 350° F for 22 minutes.
    6. Remove from oven and cool on wire rack.
    7. Slice bread into 9 slices and then each slice into 12 cubes.
    8. Return to oven for 15 minutes to dry and crisp.

    If you want to add a little more depth to the bread cubes, instead of using almond flour, you can use Bob’s Red Mill Hazelnut Meal/Flour. When Thanksgiving rolls around, I will be making this recipe at least quadrupled, so the plan for now is to make half the mini-loaves with almond flour and the other with hazelnut meal.


    Sausage & Cranberry Dressing
    A low-carb, gluten-free alternative to traditional Thanksgiving dressing.
    Recipe by Healthy Living How To

    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 4-6

    Ingredients
    • 12 oz. Grass Fed Ground Beef
    • 4 Stalks Celery, Chopped
    • 1/4 c. Onion, Chopped
    • 2 tsp. Penzey's Italian Sausage Seasoning
    • 1/2 c. Frozen Cranberries
    • 50 drops NuNaturals Pure Liquid Clear Stevia
    • 1 Recipe of Bread Cubes
    • 1 tsp. Poultry Seasoning
    • 4 Tbsp. Unsalted Organic Butter, Melted
    • 2 Large Organic Eggs
    • 1/3 c. Chicken Broth


    Directions
    1. Chop cranberries, place them in a small bowl with stevia drops and set aside.
    2. In medium skillet brown ground beef with celery, onion and seasoning. Do not drain.
    3. In mixing bowl, add bread cubes, sausage, cranberries, poultry seasoning and butter.
    4. Whisk together eggs and broth then mix with dressing.
    5. Bake dressing in covered casserole dish at 350° F for 30 minutes. Uncover and bake for an additional 10 minutes.

    I prefer to make my own sausage with grass fed ground beef and sausage seasoning. You can certainly replace this with pork sausage, however, there will be more fat, after browning. You will want to drain about half off. If cranberries aren't your thing, you can skip them altogether or replace with a tart green apple. This was the dressing "dress rehearsal" before Thanksgiving, it was a success. It had great flavor as well as texture. I plan to add portabello mushroom to this when I make it for Thanksgiving dinner. I will reduce the sausage by the amount of mushroom added. I would have made it this way to begin with, but alas, I didn't have the mushrooms on hand. We enjoyed this "dressing dress rehearsal" as a meal, alongside some delicata squash, so the extra protein was welcome.

    I hope this helps those new and old to MDA stay true to their primal lifestyle this holiday season!


  2. #2
    bionicsamm's Avatar
    bionicsamm is offline Senior Member
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    Looks fantastic! I did something very similar this year for my stuffing. It got rave reviews and there weren't many primal people there!

  3. #3
    Vanessa120's Avatar
    Vanessa120 is offline Senior Member
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    Quote Originally Posted by bionicsamm View Post
    Looks fantastic! I did something very similar this year for my stuffing. It got rave reviews and there weren't many primal people there!
    I love hosting holidays and just not disclosing that anything is healthy!

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