Home  Green Sense -    Resources for Sustainable Living




   Living Well
     Green Cuisine

      Wheat-Free Stuffing

      Autumn Bean and Barley Soup

      Apple Cranberry Sauce

      Balsamic-Maple VinaigretteApple Cranberry Sauce

      The Beach Grill

      Beach-grilled Tofu

      Black and Red Salad

      Buttercup Holiday Pudding

      Buttercup Maple Ice Cream

      Buttercup Maple Pudding

      Cinnamon-Raisin French Toast with Low-sugar Apple Marmelade Sauce

      Jessica's Real Fruit Fruitcake

      Grape Syrup

      Honey Oat Pancookies

      Jessica's Tabouli

      Juneberry Tofu omelette

      Masa-Pear Cobbler

      Napa-Tofu Winter Stir Fry

      Homemade Nixtamal

      Pear Gelato

      Pink Pollack

      Quick Purslaned Red & Black Beans

      Quinoa Beanoa Salad

      Red, White, and Green Supper

      Strawberry Shortcake

      Summer Garden Ragout with Beans and Rice

      Summer at the Sea-side Soup

      Sunny Tofu Salad

      Instant Tofu Jambalaya

      Homemade Corn Tortillas

      The Twig Grill

      Vanilla Pecan Bread Pudding

      Winter Pasta with Sausage

GreenSense Directory
Photo Galleries
GreenSense General Store
About Us
Contact Us
First Visit







Home > Features > Living Well > Food > Green Cuisine > Wheat-Free Stuffing

GreenSense- Green Cuisine

Al's Fresh-Herb Wheat-Free Turkey (or Tofu) Stuffing

I've been avoiding wheat lately. I just seem to feel better. But that poses a problem when it comes time to stuff the turkey (or the tofu). Here's my solution. Wheat-lover though I am, I can't say that bread would do it any better.

-Alan Wagener

  • 6 stalks celery, chopped
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • 2/4 stick of unsalted butter
  • 1/cup dried cranberries
  • 4 Tbsp pecan halves
  • 6 mushrooms, sliced
  • 3-5 sage leaves, fresh
  • 3 inch sprig fresh rosemary
  • 3 inch sprig fresh thyme
  • 1/2 cup coarsely chopped fresh Italian Parsely
  • 1 tsp. salt
  • Fresh ground black pepper to taste
  • 2 cups cubed peeled apples
  • 2 cups cooked rice
Saute the celery, onions, sage, rosemary and thyme until it's just beginning to soften. Add everything else and cook till the apples just begin to cook. Add the rice and stuff the turkey, loosely - don't pack it in there; it needs room to expand. Bake immediately.

Makes enough for a 14 lb. Turkey.





1..2.. 3.. 4.. 5.. 6.. 7.. 8.. 9.. 10.. 11.. 12.. 13.. 14.. 15.. 16.. 17.. 18.. 19.. 20.. 21.. 22.. 23.. 24.. 25.. 26.. 27.. 28.. 29.. 30.. 31.. 32.. 33..   Next