Thanksgiving is my favorite holiday

 

I love all holidays, but I have to say a holiday centered around food, football and family is my kind of day.  It’s one of the few days a year where I don’t try to eat healthy or watch my carbs (I still bolus for everything though).  I eat and eat and eat and ultimately, I feel like complete crap the next day (which doesn’t stop me from making leftover sandwiches).  Over the years, I have realized that I don’t need to have things that aren’t special at Thanksgiving (I’m talking to you mashed potatoes!).  I stick to my favorite stuffing(recipe below), some turkey, a few scoops of side dished, appetizers and dessert.  And wine 🙂

This recipe was given to me years ago by my manager.  I’ve made it every year since (with a few minor adjustments) and it’s always a hit.

The BEST Sausage Apple Stuffing:

  • 2 bags of stuffing mix (Bread cubes – I use unseasoned)
  • 2 Sausage rolls (the raw stuff you get in the meat department)
  • 5 apples – peeled and diced
  • 3 onions – peeled and diced
  • 1 celery heart – diced
  • 2 cups of dried cranberries
  • 2 sticks of butter
  • 2 cans turkey or chicken stock (or 2-3 cups homemade)

Those are the ingredients for the stuffing, but I double the sausage and have some breadless stuffing for myself and it is still awesome.  To my surprise I don’t even miss the bread.

First, brown the sausage in a large pan over medium heat.  Do not drain!  Add the diced apples and onions and sauté until the onions are translucent.  Add the celery, butter and cranberries.

Pour your stuffing mix into a large, oven safe pan (I use a disposable aluminum one, the big ones you can get around the holidays).  Pour the contents of your pan, juices and all, over the bread cubes and mix well. If you are saving some for bread free left overs, now is the time to take out your share.   Last year, I made this the day before and put it in the fridge over night covered with foil.  You can also bake it right away.

Preheat your oven to 375 F and add about a cup of the turkey broth over the top.  Cover with foil and bake for an hour.  Check the dryness of the bread.  Some people like a crunchy stuffing, but I usually add another cup or so of the broth.  Remove the foil and bake for 30 minutes.

Obviously, even the breadless stuffing has carbs from the apples and cranberries, but it is way less than eating two cups of bread cubes and still just as delicious.

It’s never too early in my book to start planning a meal!  Also on my menu this year are these Garlic Mashed Sweet Potatoes, these Apple Pie Cheese Cakes, this Cheddar-Cranberry dip, a green salad, some veggies, and more desserts.

What are your favorite ways to customize Thanksgiving dishes to be more diabetic friendly?  I’m always looking for recipes to try!

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Author: Krista

A type one diabetic mom hoping to provide the resources that I wish I had when I was diagnosed.

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