People tend to think that because I’m gluten-free/paleo, I’m some sort of joyless harridan.
They assume the ordinary ‘pleasures’ of life such as bread, pastries and stuffing are denied me, and look aghast when I talk about planning dinner parties (“but what will you eat?!”).
Happily that’s not the case. I may be gluten-free, but I will not give up the idea of stuffing with Thanksgiving/Christmas dinner.
Stuffing is non-negotiable.
I make no apologies for the fact that my stuffing is heavy on the butter. In fact, I use organic pastured butter so I think that actually makes my stuffing a health food.
Ground pistachios, fresh basil and a smidge of lemon zest make this one of the best stuffings I’ve ever had (and that includes the gluten-y kind!).
I don’t want to toot my own horn here, but this stuffing rocks and I’m a genius….did I go too far?
P.S This recipe is entered into Fast Paleo’s stuffing contest. If you want to shore up some good karmic points today, I ask (no, beg) you to go over to their page and give it a ‘like’ via facebook. The recipe with the most ‘likes’ wins and I’m not to proud to admit that I want to win bad. I thank you in advance for the support!
Pistachio & Basil Stuffing (makes about a cup and a half)
- 1 cup roasted, salted pistachios, shelled
- 3 tbsps butter
- 1/2 small, white onion, finely chopped
- 1 tbsp fresh basil leaves, very finely chopped
- 1 tsp lemon zest
- Melt the butter in a saucepan and add the onion. Saute for a few minutes over a medium heat until the onion softens and turns golden. Remove from heat and let cool.
- Grind the pistachios to a fine crumb. Transfer to a mixing bowl and stir in the basil and lemon zest.
- Pour the butter and onion into the pistachio mixture and stir until it comes together. Shape into a ball and stuff into your bird. Roast the bird as normal and then extract the stuffing from the cavity. If cooking it separately, scoop the mixture into an oven proof dish and bake at 350 for 20 minutes.
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This post was also shared at The Healthy Home Economist.