Friday, November 29, 2013

Non-Dairy Grain-Free Stuffing

I hope you had a wonderful thanksgiving! We sure did! I had GREAT brain day, so I spent a good amount of it in the kitchen making all sorts of yummy things for our Thanksgiving gathering with friends.

All six recipes were new to me, but the one I was most excited to try was the non-dairy, grain-free stuffing created by my amazing sister, Carisa, who runs the Clean & Lean Facebook page. If you want to be inspired to live a healthy life, you are going to want to check out her page. If you want inspiration to eat clean and move your body, you'll find it with Carisa's recipes, ingredient substitutions, motivational thoughts, and workouts.

If you are in Minnesota, you can catch Carisa on Fox 9's cooking segment. Follow her page for show times. Two weeks ago, she was on the show making this non-dairy, grain-free stuffing recipe.  Fortunately for those of us not in Minnesota, she posted the recipe to her Facebook page, as well.

It was such a big hit at dinner tonight, I asked Carisa if I could blog about it here, and she graciously agreed. So here are your step-by-step directions to my new favorite healthy stuffing alternative. And did I mention that it's made in a crock pot? Throw it in and take it easy, or, in my case, whip up five other recipes!

My Sister's Stuffing
created by Carisa Rasmussen of Clean & Lean


  • 3 cups low sodium, organic chicken broth 
  • 1 cup wild rice 
  • 1 cup quinoa (rinsed) 
  • 3 Tablespoons extra virgin olive oil 
  • 1 package of sliced mushrooms (Sorry, Carisa, I skipped these!)
  • 1 large onion, chopped  (I diced them)
  • 2 large carrots, diced
  • 4 celery ribs with leaves, diced
  • 4 cloves garlic, chopped 
  • 1 cup finely cut chives (I used 1/2 cup dried)
  • 2 bay leaves 
  • 1 tsp poultry seasoning (or two, if you prefer)
  • 3 tsp sea salt 
  • ½ tsp black pepper 

1.  Add rinsed quinoa and wild rice to the crockpot. I've yet to figure out the best way to rinse quinoa without making a mess. Anyone have any hints for me?

2. Add 3 cups chicken broth. I used to buy a ton of chicken broth until a friend told me about Better Than Bouillon.

3. Add 3 Tablespoons olive oil. (Ignore the mess. It was crazy in my kitchen today!)

4. Dice 1 onion, 2 carrots, and 4 celery ribs (including leaves). Add to crock pot.

5. Add 4 cloves garlic (about 2 teaspoons).

6. Add 1/2 cup dried chives (or 1 cup fresh chives)

7. Add 2 bay leaves.

8. Carisa said to add 1 teaspoon poultry seasoning. I like seasoning. I added two. I make my own poultry seasoning. Eventually I'll make a post about that.

9. Finally, add 3 teaspoons salt and 1/4 teaspoon pepper. Set the crockpot to 3 hours on high.

10. Three hours later, the stuffing is done!

11. I put the stuffing in a casserole dish for easier transport to our friend's house.

A few notes from Carisa.
This is a stuffing that you can cook ahead of time because it reheats well. (She cooks hers overnight on low). This is a very moist stuffing, it’s not dry at all. If you prefer a more dry stuffing, start by leaving out a half cup of chicken broth and a Tablespoon of the oil. I love the flavor of this stuffing, it’s my absolute favorite, but my husband prefers it with more salt. You may need to add salt depending on your personal preference.

A few notes from Jen:
I thought the texture was just right, not too dry, and not too moist. It's really savory and with my particular poultry seasoning, I think I will cut the salt by half next time, and believe me, there will be a next time! Also, this recipe makes a very generous amount of stuffing. If you are making this for a smaller group, you may want to half the recipe.

I've made a printable recipe so you can get a started on next year's menu!

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1 comment:

  1. How precious is a sister! And her stuffing sounds delicious. Thank you for linking to the In and Out of the Kitchen Link Party. I look forward to seeing you next week.


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