Today we’re lucky to have Carole Murko of Heirloom Meals on deck for another guest post on holiday meal traditions. Check out her amazing recipes, and don’t forget to enter the Pine Cone Hill table linens giveaway!
I am dreaming of all my yummy Thanksgiving recipes and traditions—stuffing, manicotti, stuffed mushrooms, etc. Never did I think I would have to pause and reconsider what’s on the menu. Well, now I do. My husband has celiac disease, and I have recently developed a long list of food sensitivities, so I’ve been rethinking my family stuffing recipe.
With Heirloom Meals I seek to capture the essence of family meals, recipes, and traditions. I think it is important to note that you do not have to be literal. Recipes evolve over time. Many of us add our own personal twists or biases. What we bring forward are our memories and stories. The recipes are almost secondary. So if you are confronted with food allergies, sensitivities, or even simple dislikes, I encourage you to take the essence of the family recipe, adapt it, and create a new tradition. Scroll down for three new approaches to food-allergy-friendly stuffing recipes.
Now it’s your turn! To be entered for your chance to win a brand-new set of elegant Landon napkins and Om placemats from Pine Cone Hill table linens, first head over to and Like the Fresh American Facebook page. Then come back here and leave me a comment telling me your favorite food allergy workaround! The contest runs from now until 11:59 p.m. EST on November 18th, 2012. View the full details.
Use gluten-free bread in place of regular Italian bread in this take on my family’s traditional Italian sausage stuffing, from my first guest post here on Fresh American.
I like to use this buckwheat and cornmeal bread—which is dairy, egg, and wheat free—in Cooper Boone’s Blue Ribbon Cornbread Stuffing (recipe follows). Cooper is a friend who is featured in the Heirloom Meals Thanksgiving special on public television. (A huge thanks to The Annie Selke Companies for sponsoring the show!)
1 cup buckwheat flour
1/2 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 flax eggs (1 tablespoon flax meal mixed with 3 tablespoons of water, refrigerated for 15 minutes)
1 1/4 cups almond milk
1/4 cup Earth Balance spread
1. Preheat the oven to 400 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a large bowl, combine the buckwheat flour, cornmeal, baking powder, salt, and sugar.
3. In another bowl, mix the flax eggs, almond milk, and Earth Balance spread. Beat until well blended.
4. Add the wet ingredients to the dry ingredients and stir until incorporated. Bake 20 to 30 minutes, until golden brown and your tester comes out clean.
Cooper Boone’s Cornbread Stuffing
7 cups buckwheat corn bread cubes (recipe above)
1/3 cup plus 2 tablespoons olive oil
2 medium yellow onions, diced
1/2 cup diced prunes
2 cups diced apples (Coop uses peeled Granny Smiths)
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 pound spicy Italian ground sausage
2 cups chicken stock
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Cut the buckwheat corn bread into approximately one-inch pieces. Place in a large mixing bowl and drizzle 1/3 cup olive oil over bread cubes and toss with hands.
3. Place the bread cubes on a cookie sheet and toast in oven until golden brown. Remove and set aside.
4. Lower oven temperature to 350 degrees. Heat remaining olive oil in a large pan over medium heat and cook onions, apples, carrots, celery, and garlic until just soft, 5 to 7 minutes.
5. In a separate pan, brown sausage until cooked through, 5 to 7 minutes, breaking it up into pieces with the back of a wooden spoon. Combine vegetable mixture and sausage in a bowl with toasted bread cubes. Add chicken stock and mix thoroughly. Season to taste with salt and pepper.
6. Place in a lightly greased baking dish (9” x 12” works best) and bake for 20 minutes.
Wild Rice and Kabocha Squash Dressing
As a nice alternative to bread stuffing, I experimented with making a wild rice dressing. With its mix of vegetables and rice, it’s a healthy, flavorful, and hearty holiday dish that’s appropriate for all guests, including vegetarians.
1 cup wild rice
1 cup short brown rice
1 kabocha squash, peeled and cubed
2 to 3 tablespoons of olive oil
3/4 stick Earth Balance baking stick
1 1/2 cups leeks, finely chopped
1 1/2 cups kale, finely chopped
1 1/2 cups of corn
2 tablespoons parsley, chopped
¾ cups water
Salt and pepper to taste
1. Rinse and cook rice according to package instructions.
2. Preheat oven to 350°. Cover a cookie sheet with parchment paper.
3. Toss the squash cubes with olive oil and spread on the cookie sheet. Roast until tender but not too soft, as they need to hold their shape; start checking them around the 15-minute mark.
4. In a skillet, melt the Earth Balance stick, add the leeks and kale, and sauté for 2 to 3 minutes. Add 3/4 cup of water and cover. Simmer for five minutes.
5. Add the corn and simmer for an additional 2 to 3 minutes. Stir in the parsley. Add salt and pepper to taste, then toss with the rice.