This is another amazing Thanksgiving recipe! Healthy alternatives don’t have to lack flavor! Try this out instead of the usual heavy ones we are used to consuming!
- 5 pearl onions, peeled and cut in half
- 4 small shallots, peeled and cut in half
- 2 carrots (optional)
- 1 large fennel bulb (white part only) cut in half, then cut lengthwise into 1/4 inch-wide strips
- 1 celery stalk, cut in half lengthwise and chopped
- 1/4 cup Dr. Bo’s Olive Oil (Extra Virgin)
- 3/4 – 1 cup gluten-free vegetable broth (add more, 1 tablespoon at a time, if mixture becomes dry during cooking)
- 1/2 teaspoon rubbed sage
- 1/2 cup walnuts, chopped
- 2 large portobello mushrooms, quartered and sliced about 1/4 inch thick)
- Celtic or Himalayan sea salt to taste
- Pinch of cayenne pepper or to taste
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh fennel leaves, chopped
- Optional: 1 cup organic chicken or turkey sausage, chopped in rounds
Heat oil in a deep sauté pan, and then add onions, shallots, fennel and celery. Stir to coat vegetables in oil and brown slightly on medium heat for several minutes, stirring occasionally.
Add vegetable broth, bring to a boil, reduce heat to low and cover pan. Simmer ingredients for 20 minutes. Add sage and salt and pepper to taste. Add walnuts, cover and continue to cook mixture, stirring occasionally, for 5 minutes.
Add mushrooms, gluten-free sausage (optional), cover and cook on medium for an additional 10-12 minutes, stirring occasionally. When mushrooms are cooked and walnuts slightly softened the stuffing is done. If there is excess liquid, cook uncovered to reduce, but leave some liquid for reheating.
Add additional salt and pepper if needed. Serve warm or refrigerate and reheat when ready to serve. When serving, sprinkle with chopped fresh parsley and fennel leaves.