I know, I know… Thanksgiving is old news by now! The leftovers are finally gone, and you’re ready to think about the next holiday. But I just have to share two delicious recipes that are worth saving for next year (or heck, for dinner tonight!)
Raw Cranberry Relish (a family tradition, made lower in refined sugar)
- 6 plump dates
- 2 naval oranges (one peeled, one unpeeled)
- 1 granny smith (or other tart) apple, unpeeled
- 3 cups fresh cranberries
- 3 Tbsp raw sugar
- Cut oranges in half, then cut each half into quarters. Do the same with the apple. Pulse oranges, apples, and dates in food processor until chunky.
- Add cranberries and sugar to food processor and process until desired texture.
- Place in bowl and refrigerate overnight (the flavors need to blend and mellow).
- Taste, and add up to 1 Tbsp more sugar if needed.
Almost-Paleo Stuffing (adapted from Paleo Comfort Foods Holiday Stuffing)
***Note: the photo at the top of this post is an image of the stuffing prepared, but not yet baked. It’s about to be popped in the oven.
- 1 cup wild rice (uncooked)
- 1 pound preservative free ground pork sausage (I use Jimmy Dean All Natural Pork Sausage)
- 1 large onion, chopped
- 4-5 celery stalks, chopped
- 1 tsp dried sage, 1 tsp dried rosemary, 1/2 tsp dried thyme, 1 tsp salt (divided) and pepper to taste
- 2 Tbsp coconut oil or ghee
- 1 pound mushrooms, chopped
- 1 large granny smith (or other tart) apple, chopped
- 1 large handful of fresh parsley, chopped
- 1/2 cup dried cranberries
- 2 eggs
- 1/4 cup chicken stock
- Soak wild rice in water for at least 4 hours, then drain and prepare per package directions.
- Meanwhile, brown the ground pork sausage in large skillet. When cooked, add sausage to large mixing bowl.
- In same skillet, saute onion, celery, sage, rosemary, thyme, 1/2 tsp salt, and pepper. Saute for approximately 5 minutes (until onion is translucent), then add to the mixing bowl.
- Add coconut oil to skillet, then layer on the mushrooms, apple, and parsley. Sprinkle on the remaining 1/2 tsp salt and more pepper.Let cook for 4-5 minutes, stirring 1-2 times. Add to the bowl with the sausage and veggies.
- Add cooked wild rice to the bowl, and mix everything together. Stir in dried cranberries. Let cool for at least 10 minutes.
- Whisk egg and stock together, then add to partially cooled stuffing mixture. Mix everything together, and turn mixture into a greased casserole or 9×13 pan. Bake at 375 degrees F for 30 minutes covered, then 10 minutes uncovered.