Thanksgiving Side Dishes – Garlic Asparagus and Sausage, Cranberry and Apple Stuffing

Next up are two of my favorite sides for Thanksgiving, but don’t worry allergenistas, coming up later this week, we will be focusing on more traditional staples for the holiday including:

• creamy mashed potatoes and gravy;
• juicy flavorful turkey and;
• tasty desserts that will surprise your family

Of course, all are free of the Big Bad 8 allergens and gluten! Who needs them, anyway?

Let me know if you have a special family recipe you would like to see modified, my kitchen is filled with Thanksgiving ingredients and I am up for the challenge!

Sausage, Cranberry & Apple Stuffing



1/4 cup dried parsley
½ tablespoons rubbed sage
½ tablespoon rosemary, minced
½ tablespoon dried celery seed
½ teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 pound mild bulk breakfast sausage
4 tablespoons olive oil
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 cup sweetened cranberries
6 cups GF bread cubes (croutons)
2 to 3 cups chicken stock

Preheat the oven to 375°F.
Mix together parsley, sage, rosemary, celery seed, Kosher salt, black pepper, onion powder and sage, set aside.
Saute the sausage in a large saute pan over medium-high heat until cooked through, crumbling coarsely, about 10 minutes.
Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Add olive oil in the same skillet over medium-high heat. Add the leeks, apples, celery and seasoning mix to the pan and saute until the celery is soft.
Mix in the cranberries and saute another minute.
Add the mixture to the sausage, then mix in the GF croutons and parsley.
Next add the chicken stock a little at a time until the stuffing is very moist, but not mushy and season with salt and pepper.
Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 9x13-inch rectangular casserole dish and place, uncovered, in the oven for 20 - 30 minutes, until the top is crispy and the center piping hot. Use turkey drippings to top if available.

To make croutons: Defrost bread (if necessary) in oven, cut off crusts and cut into small squares. Be careful not to brown bread.

Garlic Asparagus
I saw asparagus on sale at Stanley's (North and Elston in Chicago) and I really love this dish, I know it's not in season, but if you can find good asparagus, it will be a hit!



2 pounds asparagus, trimmed
2 tablespoons olive oil
4 garlic cloves, minced
Coarse salt and ground pepper

Blanch and Shock Asparagus (immerse asparagus in boiling water until tender, remove and immediately place in ice water to stop cooking).
Preheat oven to 400°F.
Toss asparagus with oil and garlic; season with salt and pepper.
Roast on a large baking sheet until tender and browned in spots, 10-12 minutes. Serve warm.