This nutty-fruity Thanksgiving stuffing comes together quickly. Everything goes from the food processor into the baking dish, and to the oven without any fuss. The secret to the rich and rounded flavors lies in toasting the nuts and seeds first, which we very much recommend. Chives take the place of onion and garlic to keep this SIBO friendly.
This recipe is part of our series of holiday dishes that are compatible with low carbohydrate, SIBO-friendly (lower FODMAPs), and Elimination Diets. Armed with these delectable, satisfying and healthy versions of the holiday staples you know and love, you’ll be ready to entertain and feast, no matter your (or your guests’) dietary requirements!
- 1/2 cup almonds or 1/3 cup almond meal
- 1/2 cup Hazelnuts 1/3 cup hazelnut meal
- 1/2 cup Sunflower seeds
- 1/2 cup Pumpkin seeds
- 1/4 cup ground flaxseed
- 3 carrots grated
- 1 cooking apple cored, peeled, and grated
- 1/4 cup chives chopped
- 1 tsp Dried sage
- 1 tsp Dried thyme
- 2 tsp dried cranberries chopped
- 2 tbsp olive oil
- 1/2 cup chicken, turkey, or vegetable stock
- splash of dry white wine optional
- 1 tsp Sea salt
- Freshly ground black pepper
- Preheat oven to 375F.
- Gently toast whole nuts and seeds until just starting to brown and nicely fragrant.
- In a food processor, grind the nuts and seeds to a coarse meal. Mix in all the other ingredients and scoop the mixture out into a small-medium baking dish.
- Bake for 20-30 minutes until golden on top and fully heated through.
*apples and cranberries are off plan but OK to make an exception for Thanksgiving