Super Delicious Super Nutritious Thanksgiving Turkey Stuffing
ABOUT THIS VIDEO: Stuffing without bread? Yes! In my version, it’s a great way to get real nutrition that will keep your energy up, instead of slowing you down.
Gabriel Method Stuffing Recipe
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2 Tbsp Gabriel friendly cooking oil
2 red onions, diced
4 scallions (spring onion), cut finely
1 fennel bulb, cut into long thin strips
2 stalks celery, cubed
1 Tbsp fresh parsley, to serve
2 large mushrooms, sliced thinly
½ tsp sage
2 cloves garlic, crushed
½ cup walnuts, chopped (or pan roasted if you prefer a more crunchy consistency)
¼ cup red wine (optional)
Salt and pepper to taste
1 cup chicken stock (with no MSG, artificial colors or flavors)
- Fill the bottom of a large pot with onions, garlic. Add just enough water to cover the garlic and onions and boil for 10 – 15 minutes. (Do not add any oil to the pot.)
- Heat oil in frying pan on medium heat. Add onions, scallions, fennel and celery. Stir for several minutes to coat vegetables in oil until lightly browned.
- Add chicken stock, stir and increase heat to Boil. Reduce heat to low and cover pan. Simmer for 5 minutes.
- Add mushrooms, walnuts, sage, garlic and wine. Season with salt and pepper, to taste. Stir and allow to simmer on low heat for another 10 minutes.
- Serve warm, sprinkled with fresh parsley. Or refrigerate and reheat when ready to serve.