Pork & Apple Stuffing

Thanksgiving dinner is just not the same without the stuffing. This year, you can make your own home made gluten free version that is just as delicious as the original.

Ingredients:

Croutons:

• 1/2 loaf gluten free bread, cut into cubes
• 2 tbsp olive oil
• 1 tsp Bell No Salt Turkey Seasoning
• 1 tsp Onion Powder
• 1/2 tsp ground black pepper

Stuffing:

• 1 lb ground pork
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 1 carrot, grated
• 1 apple, granny smith, peeled and diced
• 1 c chicken stock (plus a little extra if needed)
• 1/2 stick butter (promise)
• 1 tsp Onion Powder
• 1 tsp Bell No Salt Seasoning
• 1/2 tsp ground black pepper

Directions for Croutons:
Preheat oven to 350 degrees
Place diced bread in a bowl and drizzle with olive oil, tossing as you go for more coverage
Mix the spices in another smaller bowl to combine, then sprinkle onto croutons. Try to get even coverage
Spread croutons out on cookie sheet. Bake for 10 minutes, or until lightly toasted
*Note: These can be made ahead of time and stored in a sealed container for a few days until ready to use

Directions for Stuffing:
Brown ground pork and set aside.
In the same pan, add onions, celery, carrot and apple. Saute until all veggies are translucent and softened.
Melt butter/promise in with the veggies. Stir in seasonings and 1 cup broth. Use a wooden spoon to scrape the bottom of the pan. Turn off heat.
Place croutons, ground pork, and veggie/broth mixture into a large bowl. Toss lightly to combine. If needed add more chicken stock or water.
This can stuff a turkey up to 15 lbs, or can be cooked separately in its own casserole, just get it into the stove about an hour before the turkey is done so it will all come out at the same time.

Note: If cooking separately, cover with aluminum foil and remove the foil 10 minutes before done to brown the top.

Easy Stuffed Cabbage Soup

Cooler weather is on the horizon and with my love for soup I thought I would try this out. It is hearty, delicious and is sort of a deconstructed stuffed cabbage. Ingredients:

Meatballs:
1 1/2 lbs ground meat (I used 1/2 each turkey and beef)
1 cup uncooked rice (regular, not instant)
1 tsp ground black pepper
1 tsp ground cumin
1/2 medium onion, minced

Soup:

2 cloves minced garlic

2 tbsp olive oil
1 minced onion
1 carrot shredded 

6-8 oz tomato paste (1 can)
1/2 cup brown sugar (you can substitute 2 tbsp Splenda for this)
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomotoes

1 cabbage, sliced thin (or a bag of cole slaw, pre-shredded cabbage)
1 tsp dried oregano or basil (whatever your preference)
1/2 cup lemon juice
1/2 cup raisins

Directions

For the meatballs:
In a large bowl, combine rice, pepper, cumin and onions. Blend to mix, then add meat, combine, then form into 1-inch balls and set aside while you make the soup.

For the soup:
In a large soup pot, Add oil and onions, saute until translucent. Add garlic, saute for 1 minute. Then add the carrots, tomato paste, brown sugar, crushed tomatoes and diced tomotoes with its liquid. Stir and add water (2 - 3 cups) for desired consistency. Season with pepper and simmer 10 minutes.

Add the cabbage to the soup and stir to blend in. Simmer over low heat for 10 minutes more. Add more water if needed to thin the soup if it has gotten thick. Add the meatballs and simmer for 25-30 minutes minutes, until meat is cooked through and rice is tender. Add the lemon juice and raisins 10 minutes before serving.

Serving suggestion: add a dollop of sour cream on top.

Note: This could easily be done in a crock pot, Start by putting all the soup ingredients in and stirring to blend. Add meatballs, and just let it cook on low for 6 hours, or high for 4 hours, until the meatballs are cooked through.