What’s more difficult than discovering you have to eliminate an entire category of food from you diet? Trying to do it over the holidays.
If you’re like us, we identify so many of our joyful moments with food. So learning that the staple dishes for Thanksgiving and Christmas are off the table feels devastating. Family favorites and tried-and-true traditional recipes containing pork, beef, lamb, and, dairy are unintentionally flaunted at gatherings, sprawled across magazines in the checkout lines, and proudly displayed online.
So if you need an expert on eliminating foods from your diet, look no further. Candice has been gluten-free since 2009, and she is still the best baker I know despite that fact. Following her alpha-gal syndrome diagnosis in early 2019, she has been further modifying recipes to feed herself — and very often me (!) — food that isn’t going to send either of us running for our EpiPens.
In light of the holiday season, we’re going to share with you some gluten-free/mammal-free recipes that are becoming our new favorites. Keep in mind that you can substitute ingredients if you don’t have an issue with gluten or dairy.
After several unappealing attempts at stuffing, Candice discovered a Tyler Florence recipe in the Food Network Magazine for Fig-Glazed Roast Turkey with Cornbread Stuffing. Over the years, she modified the recipe to be gluten-free, dairy-free, and mammal-free. Why is it so good? Because not only does the perfect combination of sweet and savory bring a sense of comfort, but also excitement over a recipe that’s worthy of becoming a new tradition.
🐟🐓❤️ Debbie & Candice
Sausage and Fig Cornbread Stuffing
- 1 1/2 c. dried figs, roughly chopped
- ¼ c. honey
- 2 TBsp. fresh lemon juice
- 2 TBsp. EVOO
- 2 large white onions, diced
- 1 TBsp. fresh rosemary, finely chopped
- ½ lb. turkey sausage (recipe below)
- 1 pkg. Pamela’s GF Cornbread, prepared a few days ahead of time, torn into pieces (5 c.)
- Salt & Pepper
- 2 eggs
- ½ c. SO Delicious Unsweetened Coconut Creamer (Red Carton)
- 1 c. chicken broth
- Grease a 9×13 baking dish with a small amount of olive oil. Preheat the oven to 350 degrees.
- Combine the figs, honey and lemon juice in a large bowl. Add 3 cups warm water, cover with plastic wrap and set aside for 20-25 minutes until the figs are soft.
- Heat the olive oil in a large skillet over medium heat. Add the onions and rosemary and saute until translucent, about 4-5 minutes. Add the turkey sausage and cook until browned, 10-12 minutes. Remove from heat.
- Drain the figs, leaving them in the large bowl. Scrape the sausage mixture into the bowl with the figs and add the 5 c. of cornbread pieces. Season with salt & pepper and mix well until combined. In a separate bowl, whisk eggs, coconut creamer and ½ c. chicken broth. Pour over the cornbread mixture and stir to combine. If the mixture is dry, add ¼ c.- ½ c. more broth.
- Spoon mixture into greased baking dish and bake for 40-45 mins., or until golden brown and bubbly.
Homemade Turkey Sausage
- 1 lb. ground turkey
- 1 Tbsp. red wine vinegar
- 1 tsp. Salt
- 1 tsp. Pepper
- 2 tsp. Dried parsley
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Dried sage
- 1 tsp. Paprika
- 1/4 tsp. Ground fennel seed
- 1/4 tsp. Dried oregano
- 1/4 tsp. Dried thyme
- In a large bowl, combine all ingredients and mix well until fully incorporated.
- Cook over medium heat until browned.