DAY TWO of “Hunting Thanksgiving”… although ironically my apartment building just had their Christmas tree decorating party. My family would always wait until the morning after Thanksgiving. Looking back, we would always take a photo- jackets, Uggs, beanies…. in San Diego. Silly, silly Californians with no tolerance for cold. Honestly, I still have no ability to face the cold, but oh well.
Yesterday was the opening day of the Whole Foods at Union Station. WOW OH WOW is it huge! I went an hour after it opened and was overwhelmed by the size, and amount of amenities. I am very excited to have a grocery store to walk to… although it seems a bit pricier than other Whole Foods. I also wish the hot food bar had LESS DANG CANOLA OIL MY GOODNESS. But any who. They were giving out SO MANY samples… I can’t even tell you how much cheese I had. If one thing for is sure, it was absolutely gorgeous.
ONLY ONE MORE WEEK UNTIL THANKSGIVING!
No bread kneaded? Yes, yes its a pun.. I know. I can’t control myself.
I love love love stuffing. But pan stuffing- not a big fan of the actual stuff found jammed into a turkey. I don’t disagree that loving non-stuffed-in stuffing may be strange, but oh well. This stuffing is full of veggies and nutrient dense goodness instead of just breadiness. I added water chestnuts because its something my grandma has always done to her stuffing. I just gotta have that crunch!
NO-BREAD KNEADED ROSEMARY STUFFING (serves 4) (Used a 6 cup baking dish)
1 3/4 cups frozen butternut squash, cubed
1 tbsp avocado oil
1 tbsp coconut flour
2 cups white mushrooms, thickly sliced
2 tbsp unsalted butter
3/4 cup (preferably bone) broth (I used Epic’s Turkey Cranberry Rosemary bone broth)
1 cup chopped onion
1 cup chopped celery
2 tbsp rosemary
1/2 tsp sea salt
1 tsp pepper
1 tsp garlic powder
8 oz water chestnuts
STEP ONE: CHOP ALL THE THINGS
STEP TWO: cover butternut squash with avocado oil and coconut flour, place in oven or toaster oven until soft (this took about 15 minutes at 450 degrees in my toaster oven)
STEP THREE: Add butter, mushrooms, and onion to a pan to begin sautéing- stirring frequently. Then add 1/4 cup bone broth and celery to the pan. Allow veggies to stay on the pan until the liquid completely gone.
STEP FOUR: In a bowl, combine veggies, butternut squash, chestnuts, and spices. Mix well.
STEP FIVE: Place everything in a greased pan, and then add the final 1/2 cup bone broth.
STEP SIX: Bake until nicely browned, with all or almost all of the bone broth evaporated. I baked this for 30 minutes in a toaster oven at 475.
Allow to cool before serving alongside your other favorite dishes!