Healthy and Delicious Turkey Stuffing

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Like I said on facebook this morning, my 2015 Protein Pow Holiday Recipes Ebook won’t be ready until this Saturday so I’m going to be publishing a lot of Thanksgiving content today!

Screen Shot 2015-11-25 at 10.37.28Screen Shot 2015-11-25 at 10.37.08Because tomorrow is Thanksgiving in the US and I don’t know about you but it’s one of my favorite holidays. I also see it as a great opportunity to make healthy yet delicious foods to share with the family! Foods that provide a great way to fill up on tasty nomnoms without ending up consuming thousands of calories in one go.

So, let me begin this Thanksgiving Pow extravaganza by presenting you with a recipe for turkey stuffing! After this recipe, I’m hooking you up with a gorgeous Protein Pumpkin Pie.

This is my favorite Thanksgiving stuffing recipe and I came up with it after a lot of trial and error of different methods and ingredients throughout the years. It’s a very straightforward recipe and you can treat it like a blueprint to play around with. Sometimes, for example, I like to add cinnamon, thyme, cloves and fresh rosemary to the mix; sometimes I add cooked bacon and/or sausage and there are times I use barley and quinoa instead of rice. So… yeah! Play with it until you reach your ultimate turkey stuffing formula :-)

Ingredients

2 whole eggs
1/8 cup coconut oil (or grass-fed butter)
1 chopped onion
4 stalks celery
1/2 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped cranberries
1/2 cup cooked wild rice or cooked oats (or half and half)
1/2 cup pecans
1/2 cup walnuts
1-2 cups chicken or beef stock (or more/less if you want it drier/moister)
2 tbsp white wine (optional but reeeeally nice)
1/2 to 1 tbsp of salt (or Herbamare)
1/2 tbsp pepper

Fry up the onion and celery in the coconut oil until they get nice and soft (and your house smells, mmmmm, heavenly). Then, add the chopped cranberries, dates, and the apricots so that they too get nice and soft too. Add the cooked rice (or cooked oats, or both) and throw in the eggs along with enough chicken stock (+ the spash of wine) to bind it all together. Let it cook for a while until it gets to the right consistency. Then season it, add the nuts and stuff your bird (or just put the stuffing aside to serve alongside it). That’s pretty much it! The recipe makes enough stuffing to fill one big turkey so, while it’s pretty high in carbs, chances are you’ll only be able to eat a small fraction of it :-)

Macros per serving (if you divide the mix into eights servings): 337kcals, 6g protein, 31g carbs and 22g fat.

STUFFING

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