This is an updated version of the stuffing recipe from
Thanksgiving 2018. This recipe was a success for both myself and those of my family who are not on the Specific Carbohydrate Diet. I think it is a keeper!
I stored my stuffing for about 3 days before reheating for Thanksgiving dinner. It actually allowed the flavors to saturate better, so I suggest making this ahead. It will still be delicious made fresh, but this is just my personal preference. Enjoy!
Cashew Bread Stuffing
Ingredients 1 loaf of Liberated Specialty Foods Cashew Creme Bread, cubed 2 cups of celery, diced 3 tbsp minced onion, dried 1 cup of macadamia nut halves 24 oz baby portabella mushrooms, quartered 1 tbsp black sesame seeds 0.5 oz poultry blend herbs (fresh rosemary, thyme, and sage) 1/4 to 1/2 cup water for the pan 2 tbsp lemon juice 2 eggs, whisked 1/4 cup raisins (up to 1/2 cup if desired) 1 tbsp + 1/4 cup olive oil 2 tbsp butter salt and pepper to taste
Directions Preheat the oven to 350 degrees Fahrenheit. Cube the bread and bake in a lightly greased 9×13 pan for about 20-25 minutes, stirring to distribute the heat. Remove from the oven and set aside. Whisk the eggs and set aside. In a medium to large sauté pan, add the 2 tbsp of olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring. Add the nuts and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed. Add the lemon juice, minced onion, sesame seeds, salt, and pepper. Cook for 5 minutes. Use the water to deglaze as needed. Pour the sautéed ingredients over the bread. Mix well. Add the whisked eggs and fresh herbs. Mix well. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. (I bake it 10 minutes at a time and mix). Remove from the oven and drizzle 1/4 cup of olive oil over the stuffing. Mix and serve or allow to cool and store for later.
Please comment on any variations to this recipe. It is still a work in progress for me. You can sub the bread in this recipe with your own homemade bread.
Here is my Thanksgiving Dinner 2018 menu. I’ve included a bonus side just in case you are missing mashed potatoes (not pictured in the above image).
Oil Poached Turkey Cutlets
I do not have a recipe for the sauce on my turkey pictured above. I combined white truffle oil,
Primal Kitchen Avocado Oil Mayo, dried rosemary, cracked black pepper, and a touch of honey. I microwaved this for approximately 20 seconds and mixed well. Tart Cherry Jam
This is my cranberry sauce replacement because I cannot have them.
This can be served chilled or warmed.
Lemon Garlic Stringbeans
This can be served chilled or warmed.
Bonus: Rutabaga Mash
A solid replacement for mashed potatoes. It reminds me of the white potato and turnip mash that my grandfather makes.
Oil Poached Turkey Cutlets
Ingredients 2 turkey cutlets (breasts) 3-5 cups of oil 2 bay leaves 2-3 tbsp peppercorns 3 twigs of thyme, fresh 5 large sage leaves, fresh 1 tsp salt
Directions Place the turkey cutlets and seasonings into a saucepan that is big enough to hold them, but small enough to allow for the oil to cover them. I used a 7 inch saucepan. Use enough oil to cover the turkey and seasonings added. I used a combination of olive oil and sesame oil which came to approximately 5 cups. Keep the heat on medium low and adjust as needed. The oil should bubble, but not boil. Keep it around 75C or 167F. I kept a thermometer hooked to the side of the pan for the duration of the cook time. Cook for about 20-25 minutes or until the internal temperature of the turkey cutlet is 165F. Remove the turkey cutlets and place into a strainer over the sink. Allow them to cool at least 5 minutes. Slice and enjoy with some Tart Cherry Jam or other sauce of your choosing.
Tart Cherry Jam
Ingredients 4 cups cherries (I used frozen sweet cherries) 1/4/ cup honey 4 tbsp tart cherry juice 3 tbsp lemon juice 3 tsp gelatin
Directions Mix the cherry and lemon juice in a small bowl. Add the gelatin and set aside to allow it to bloom. Add the cherries and honey to a large pot. Cook over medium heat. When the cherries have defrosted enough, mash them with a potato masher. Once the cherries and honey have come to a boil, simmer for 15 minutes on low. Remove from heat and mix in the gelatin and juice mixture. Store in mason jars in the fridge until the jam has set. This should take about 8 hours depending on the size of the mason jar. I used large mason jars.
Ingredients 8 oz mushrooms (I used portabello and shiitake) 1/2 cup vinegar (I used distilled) 1/4 cup honey
Directions Mix honey and vinegar until well blended. Add mushrooms, honey, and vinegar to a small saute pan. Cook over medium to high heat for 15 to 20 minutes or until the pickling liquid has reduced by over half and the mushrooms are cooked thoroughly. Serve warm or store in the fridge to serve cold.
Lemon Garlic Stringbeans
Ingredients 2 cups of french string beans 1 to 2 lemons, quartered 4 to 8 garlic cloves, peeled and crushed/smashed Olive oil to taste Salt to taste optional: fresh thyme
Directions Cook the string beans to your desired texture. Cool and place into a mixing bowl. Squeeze the lemon quarters over the stringbeans and toss them into the bowl. Add the olive oil, crushed garlic cloves and thyme twigs (if using) into the bowl. Add desired amount of salt. Mix well and store in the refridgerator overnight. Shake the container occasionally to mix things up. To serve chilled, remove from the refridgerator for at least 30 minutes to allow the oil to liquify.
Ingredients 1 loaf of bread (I used about half of coconut bread and cashew creme bread from Liberate Specialty Foods) 3 tbsp olive oil 2 tbsp butter (+ some for coating baking dish) 1/3 to 1/2 cup of broth or water 1.5 cup diced mushrooms 2 cups celery, diced 20 pecans, crushed or chopped 10 dates, chopped 3 tbsp raisins 2 tbsp onion powder 2 tbsp lemongrass, fresh 1 tsp coriander 2 tsp smoked paprika 2 tsp cumin 2 tsp thyme, dried Salt to taste. 1 egg + 2 egg whites, whisked 5 sage leaves, fresh and torn optional: 1/2 cup cheese (farmer’s or feta)
Directions Cube the bread and bake at 325F for about 20-25 minutes or until bread is toasted and hardened. Set aside in a mixing bowl and allow to cool. Coat the a baking dish (8×8 or larger) with butter and set aside. Preheat the oven to 325F. In a medium to large saute pan, add the olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring. Add the pecans, dates, and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed. Add all seasonings aside from the fresh sage. Cook for 5 minutes. Use the water to deglaze as needed. Pour the sauteed ingredients over the stuffing. Mix well. Add the whisked eggs and torn sage leaves. Mix well. Pour the stuffing mixture into the buttered baking dish. Add cheese over the top. (You can also just mix cheese in during step 7). Place the baking dish in the oven. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. Remove and cool. This can be served immediately or stored in the fridge until ready to use.
**There is a new and improved version of this recipe
Ingredients 1 large rutabaga (around 2-2.5 pounds in weight) 1/4 to 1/2 cup of salted butter, cut Salt and pepper to taste optional: coconut cream
Directions Cube the rutabaga and steam until a knife slides through with ease. Add the cooked rutabaga to a mixing bowl. Mash with a potato masher. Add in the butter and seasonings of choice and mix well. You can add coconut cream here if desired. I did not. Serve or store in the fridge until ready to serve.
My first SCD Thanksgiving meal was a success. The sauce pictured in the image is the
cherry pear sauce located on the site. I simply roasted my veggies in honey, mustard powder, salt, and olive oil along with the turkey meatloaf (same time, stirring occasionally). Veggies include: celery, broccoli, string beans, and spinach.
Ingredients 1lb ground turkey 2 tbsp dried parsley dash of cumin (~1/2 tsp) dash of paprika (~1/2 tsp) dash of basil (~1/2 tsp) 1 tsp salt 2 tbsp olive oil 1/3 cup dry curd cottage cheese 1/3 cup walnut flour (or any nut flour) 1 mashed banana (instead of an egg)
Directions Preheat oven to 350F. Hand mix all ingredients until well incorporated. Place into bread pan. Bake for 45 minutes and then broil on low for 10 to 20 minutes depending on your preference.
I can no longer have cranberries, so I decided to try something new for a similar sauce for Thanksgiving. It came out wonderfully, but it isn’t very tart. If you’re looking for tart, I would replace the grape juice with SCD legal tart cherry juice and reduce the pears by 2. I would likely also add about 3/4 cup more cherries. In fact, I would likely make this again just like that to replicate the familiarity of cranberry sauce. Enjoy!
Cherry Pear Sauce (Thanksgiving)
Ingredients 1 cup fresh or frozen pitted cherries (frozen used here) 4 green pears, skinned and cut 3/4 cup grape juice 1/2 to 2/3 cup water 1 tbsp honey 1/2 tsp vanilla 1 tsp lemon juice pinch of salt
Directions Combine ingredients in sauce pan and cook until soft. Use an immersion blender to “spot blend” the fruit to allow for some retention of texture. Cook down a bit on low/simmer until it reaches a satisfactory consistency (I decided applesauce was a good one for myself). Allow to cool before storing.
***It will thicken a bit more once cooled. Store in a mason jar in the fridge. Next time I would personally add more cherries or only 2 pears, but that is just my personal preference.