This Holiday Dressing is breadless, but every bit as delicious as the traditional type of dressing. Enjoy it with any meal – even breakfast!Jump to Recipe
Yes, my friends, it is time to start thinking about menus for holiday meals. YAY! I am a total holiday junkie, so I’ve been thinking about it for a while. For me, there is so much sentiment and nostalgia attached to holidays – and much of that represents itself in FOOD.
It is my aim to help you experience every bit of that food nostalgia without feeling deprived, just because of dietary needs. This dressing is one recipe I hope you will enjoy having on your holiday table. You won’t miss the breading. I promise!
Can this be used as stuffing?
I know I will get this question, so I’ll answer it ahead of time. Honestly, I haven’t tried it, so I don’t know. I normally make my dressing on the side anyway, so I will leave it to you to decide. If you do try it, make sure that you cook the dressing per the instructions before stuffing the bird.
Can I freeze it ahead of time?
Well, I performed an experiment to find out. It CAN be frozen and re-heated, but I do not deem it company-worthy. I mean, if it’s just for yourself, go ahead. Like most things that are frozen, it’s not as good as freshly made.
About the cranberries…
For those of you on the autoimmune protocol (AIP), especially in the elimination phase, you will need to source dried cranberries that have no sunflower oil or sugar on them. This is a mighty challenge. I’ve got you, though. Here is the link to the dried cranberries I use.
I hope you have a meaningful and beautiful holiday season! Most of all, I wish you health and well-being.
Holiday Dressing (AIP/Paleo)Course: SidesCuisine: AIP, Paleo, HolidayDifficulty: Easy
This Holiday Dressing is bread-less, but every bit as delicious as the traditional type of dressing. Enjoy it with any meal – even breakfast!
2 green or yellow-green plantains
1/4 cup extra virgin olive oil
1 cup chopped yellow onion
1 tsp pure maple syrup
1/2 cup chopped celery
1/2 cup diced carrots
1/3 cup dried unsweetened cranberries*
1/4 cup chopped green onion
3/4 tsp sea salt (or to taste)
1/2 tsp garlic powder
- Cut off ends of plantains, cut them in half, then peel them. Slice plantains, and place them in a food processor. Pulse, scraping the bowl down as necessary, until plantains are about the consistency of rice.
- Place olive oil in a large saucepan over medium low heat. When oil is warm, add onions and maple syrup. Cook low and slow, stirring occasionally, until onions are caramelized. (Be patient. This part takes a while!)
- Turn heat down to low. Add carrots and celery. Cover and cook until vegetables are soft, about 5 minutes.
- Bring heat to medium. Add riced plantains and cranberries. Sauté for 2 minutes. (The plantains will stick. Persevere.) Stir in the rest of the ingredients, and heat through. Taste for salt, and adjust if necessary. Serve!
- *If you are sensitive to seeds, or are on the AIP (especially elimination phase), be aware that almost all dried cranberries are covered in sugar and sunflower oil. The link above is for the dried cranberries I use. Just dried fruit. No oils or sugar.
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