It’s November, and that means Thanksgiving is right around the corner! Time to start planning your feast and why not add some flavorful health to your guests’ plates this year? Choose savory or sweet variations on the traditional turkey stuffing! Start with Arrowhead Mills Organic Stuffing Mix – Savory & Herb, cooked as directed, adding these flavorful options, inspired by FoodNetwork.com:
Idea #1 – Caramelized Onion Make stuffing mix, tossing in 2 cups caramelized onions and 3/4 cup grated Parmesan with the mix. Top with more Parmesan before baking.
Idea #2 – 9. Apple-Fennel Saute 2 cups diced fennel bulb, 1 cup diced onion and 1 cup each chopped apples and dried cranberries. Prepare stuffing mix, adding in sautéed fruits and vegetables, and bake as directed.
Idea #3 – Mushroom-Leek – Cook 3 cups chopped leeks and 1 cup diced celery. Add 1 pound sliced cremini mushrooms, and cook until soft. Mix stuffing mix with mushroom mixture and bake as directed.
Idea #4 – Pear-Walnut Cook 2 chopped pears and 1 cup dried cranberries with 2 cups diced onions. Toss into mix with 1 cup chopped toasted walnuts, and bake as directed.
Idea #5 – Spinach-Gruyere Cook 2 cups diced onions with 1 pound sliced cremini mushrooms. Mix with stuffing mix, and let cool slightly before adding 6 cups chopped spinach and 1 cup diced Gruyère cheese. Bake as directed.
Featured Products
We also carry Gluten-free Home-style Stuffing Mix from Gillian’s Foods
| Servings |
|
- 3 pounds sweet potatoes peeled and chopped (about 8 cups)
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons Unsalted butter melted and divided
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon kosher salt divided
- 1 large egg beaten
- Cooking spray
- 1 cup old-fashioned rolled oats (Or substitute Sacred Cow Granola!)
- 2/3 cup pecans chopped
- 3 tablespoons almond meal
- 3 tablespoons maple syrup divided
- 1 tablespoon canola oil
Ingredients
|
|
- Preheat oven to 375°F.
- Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain. Return potatoes to saucepan.
- Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg.
- Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.
- Combine remaining 1/4 teaspoon salt, oats, pecans, almond meal, and 2 tablespoons syrup in a bowl. Add remaining 1 tablespoon butter and canola oil; toss to coat. Sprinkle oat mixture over potatoes. (Substitute Sacred Cow Granola for oats and pecans!)
- Bake at 375°F for 18 minutes or until surface is golden.
- Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.
Featured Products
| Servings |
|
- 1 pound green beans
- 2 slices whole-wheat bread 1-oz.
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons olive oil divided
- 1/2 teaspoon chopped fresh garlic
- 1 1/2 ounces Parmesan cheese grated and divided, about 6 Tbsp.
- 1/2 cup chopped yellow onion
- 4 ounces - white mushrooms sliced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup unsalted chicken stock such as Swanson
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons dry sherry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon ground nutmeg
Ingredients
|
|
- Preheat broiler to high.
- Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.
- Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
- Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes.
- Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat.
- Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.
Featured Products
