I almost forgot that Thanksgiving is celebrated early in Canada! While I will be putting out more Wheat Belly-friendly Thanksgiving recipes in the coming weeks, let me re-post the recipes that I posted last year to help any Canadians wondering how to navigate their holiday without the Evil Grain!

Let’s start with a recipe for wheat-free Thanksgiving dressing, followed by a method of making gravy without wheat flour using coconut milk and coconut flour.

 

 

 

 

 

Wheat-free Cauliflower Mushroom Dressing

This dressing is heavier than the usual bread-based dressing or stuffing. Because it contains meat, it should not be stuffed into the turkey to cook, as this will not ensure a sufficiently high temperature. While this works best as a two-step process–stove top to oven–if time-pressed, you could just cook on the stove top a bit longer.

Ingredients:
1 ounce dried porcini mushrooms
1 pound pork sausage, preferably loose ground
2 stalks celery, chopped
1 medium onion, diced
8 ounces Portabella mushrooms, sliced
1 head cauliflower
3 tablespoons olive oil
1 green pepper, chopped
4 ounce can/jar roasted red peppers
1 teaspoon onion powder
2 tablespoons ground flaxseed
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Bring approximately 12 ounces water to a boil in sauce pan. Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes.

In deep sauce pan, saute sausage (if encased, remove from casing) in 1 tablespoon olive oil, along with celery and onions, until sausage cooked. Drain excess oil. Place sauce pan back on low heat. Break cauliflower into small florets and add to sausage mix. Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth (save remainder of broth to make gravy; below), remainder of olive oil, green pepper, roasted red pepper, Portabella mushrooms, flaxseed. Add onion powder, sage, thyme, tarragon, salt and black pepper and stir.

Transfer to baking dish and place in oven. Bake for 45 minutes.

 

Wheat-free gravy
Without wheat flour or cornstarch to thicken our gravies, surely the taste of gravy suffers–but it does not! Without the usual unhealthy ingredients, this Wheat-free Gravy is actually tastier than conventional gravy while presenting no health downside.

If you follow the recipe for Wheat-free Cauliflower Mushroom Dressing (above), you should have around 8 ounces of porcini mushroom broth left over. This adds a wonderful mushroomy-meaty flavor to the gravy, a deeper character not usually found in standard gravies. Thickness is obtained without wheat, cornstarch, or other carbohydrate-rich thickener by use of coconut flour and coconut milk.

Because the quantity of drippings obtained will vary widely, depending on the size of your turkey, ingredient quantities are not specified. Rely on taste as you prepare your gravy to gauge ingredient quantity.

Ingredients:
Turkey drippings
Coconut milk
Coconut flour
Onion powder
Garlic powder
Sea salt

Heat drippings in the roasting pan or poured into a sauce pan on stove at low-heat. Pour in coconut milk slowly, stirring, until desired color is achieved. Gravy should be opaque, rather than translucent. Stir in coconut powder, 1 teaspoon at a time, waiting at least one minute before adding another teaspoon, until desired thickness is achieved.

Add onion powder, garlic powder, and sea salt to taste.