it’s very rich so a little goes a long way
People tend to think that because I’m gluten-free/paleo, I’m some sort of joyless harridan.
They assume the ordinary ‘pleasures’ of life such as bread, pastries and stuffing are denied me, and look aghast when I talk about planning dinner parties (“but what will you eat?!”).
dried basil can be used in a pinch, but I’d strongly recommend fresh
Happily that’s not the case. I may be gluten-free, but I will not give up the idea of stuffing with Thanksgiving/Christmas dinner.
Stuffing is non-negotiable.
feel free to eat it by the spoonful, I did
I make no apologies for the fact that my stuffing is heavy on the butter. In fact, I use organic pastured butter so I think that actually makes my stuffing a health food.
Ground pistachios, fresh basil and a smidge of lemon zest make this one of the best stuffings I’ve ever had (and that includes the gluten-y kind!).
stuff it into your bird so it can soak up the delicious meaty juices
I don’t want to toot my own horn here, but this stuffing rocks and I’m a genius….did I go too far?
P.S This recipe is entered into Fast Paleo’s stuffing contest. If you want to shore up some good karmic points today, I ask (no, beg) you to go over to their page and give it a ‘like’ via facebook. The recipe with the most ‘likes’ wins and I’m not to proud to admit that I want to win bad. I thank you in advance for the support!
Pistachio & Basil Stuffing (makes about a cup and a half)
- 1 cup roasted, salted pistachios, shelled
- 3 tbsps butter
- 1/2 small, white onion, finely chopped
- 1 tbsp fresh basil leaves, very finely chopped
- 1 tsp lemon zest
- Melt the butter in a saucepan and add the onion. Saute for a few minutes over a medium heat until the onion softens and turns golden. Remove from heat and let cool.
- Grind the pistachios to a fine crumb. Transfer to a mixing bowl and stir in the basil and lemon zest.
- Pour the butter and onion into the pistachio mixture and stir until it comes together. Shape into a ball and stuff into your bird. Roast the bird as normal and then extract the stuffing from the cavity. If cooking it separately, scoop the mixture into an oven proof dish and bake at 350 for 20 minutes.
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This post was also shared at The Healthy Home Economist.
This looks good. Coming off our Thanksgiving dinner party that I served foods that were mainly gluten-free and vegan, I didn’t know what to do for a gluten-free stuffing. Will have to keep this in my back pocket for when we have our GF friends over for dinner next.
Kenley
Oooh, cool. Hope they enjoy!
They did! (It was this past Saturday) So now I’m in process of posting all of the recipes
I freaking love stuffing and I refuse to give it up too…but I am also very intrigued by the idea of being able to make this year-round. You are a genius my friend!
Why thank you! It’s a Monday so I’m not feeling too genius-like, but I appreciate the vote of confidence
Reblogged this on The ObamaCrat.Com™ and commented:
This sounds so YummY. Thanks Ms. Cat.
This sounds incredible! I’m not a big fan of the nuts but I might have to try this!
can this be made a day or two ahead of time and then reheated the day of?
Hi Dana. Absolutely! In fact, I ate the leftovers today and they were delicious (cold but delicious). I’d stick a knob of butter on top or a tsp of stock while reheating though…just to make sure it doesn’t dry out too much. Hope you like!
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I made this for my family Thanksgiving dinner along with Turkey, sugar-free cranberry sauce and vegetables. It was so good! Everyone loved it. I can’t answer the reheating question because we had none left. I made it again today (a double batch) so that we could eat it with the leftover turkey. thank you so much.
Hooray! I love a good success story. This stuffing also won me a casserole dish so I think it’s a winner all round. So glad you liked Deanne, thanks for coming back and letting me know.
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