Vegetable Stuffing. Healthy Stuffing. Sounds like an oxymoron. And I mean with more good stuff on!
I mean stuffing is bread, right?
RIGHT CHEF!
But it doesn’t have to be. Just like when I cook a pasta dish and no longer use as much pasta, purposefully the bread can be the ‘vehicle’ that binds and makes the whole thing taste yummy, not the main ingredient. And you can use gluten free bread, or even Organic Stuffing, which is what I use.
Sorry to be that way, but if and when I can scoop up a deal on anything organic, that’s what I stuff my shelves with. Cause I know for sure, it’s going to taste way better, if there aren’t chemicals and pesticides in the way, dancing on my taste buds! lol
SO VEGETABLE STUFFING CHEF?
Yes! And I can tell you’re excited! lol
You can take any veggies you like and make this side dish (and who doesn’t like stuffing, right)? Now my favorites to start with are carrots, celery and onion. A mirepoix (mear-rah-pwah). Every great dish in France starts with it. Not only is it healthy but it’s banging’ good! So we’re going to heat the skillet, add some grapeseed oil (a couple of tblspns), then add the onions first. Cook till brown. As it’s getting there, throw in the carrots, then celery. Makes sense right? Things that take longer to cook, go first!
YES CHEF!
Now, they want you to use butter, Italian Sausage, Chestnuts, and Chicken Broth. But once you’ve got those veggies done? You can add mushrooms, soyrizo if you like, veggie broth, broccoli, cilantro, etc. Now, I’m not needing to cook for vegans when I do this dish, so I will add whatever proteins I have laying around. But the trick, the key to this is: small amounts. Even when you cut your veggies… small pieces, except for the shrooms, if you’re using that as your ‘meaty’ texture.
Now, let’s see …. what can we use this as a side for? Well! How about turkey. Yes. Just because is isn’t Thanksgiving doesn’t mean you can’t buy turkey cutlets and make a turkey milanese (basil, thyme, lemon), or turkey/lemon/mushroom dish! These are easy to whip up on the fly.
Yeah! Just march yourself over to the back isle to Trader Joe’s Butcher Shop and get quality packaged meats! (Yeah. That’s the ticket)!
You can also find your grass fed beef there too. Again, it’s a small square package because guess what? You don’t need a ton of beef. You’ve gotta start thinking of flavoring with beef…. ya feel me?
YES CHEF!
Well stop feelin’ me. I’ll have ya arrested! lol
That’s an old one. I couldn’t resist.
And at the end of the day, while I’m cooking more protein with my stuffing, people who are vegan are happy, happy to just add a salad to the stuffing and make it a ‘main’ or main entree. Cause that’s how they roll!
Can you imagine me telling the clients I cook for – Here! Here’s your stuffing and salad? lol They would blow a gasket! ha!
But again, it’s all about portion control. And I do control what my clients eat. Hey! Mary Lou lost 5 pounds! So I guess I’m doing something right!
It’s a good day. Go have a glass of wine on me!
Happy Eating,
Chef Marian