With the Thanksgiving holiday fast approaching, many of you may be on a hunt for an easy, healthy, and super-tasty stuffing recipe to wow your family and friends at the table. Given all the rich and guilty ingredients, a traditional Thanksgiving meal, with all the trimmings, may not be too friendly to your liver. So, as a smart and yummy alternative, we picked out these flavorsome liver-healthy stuffing recipes that make use of fiber-rich alternatives like cauliflower, spinach, and fruits. Try these delicious ingredient side dish hacks that your liver will thank you for – again, and again!

 

Low-Carb Cauliflower Stuffing (from www.delish.com)

INGREDIENTS

4 tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 cup (8-oz.) package baby bella mushrooms, chopped

Kosher salt

Freshly ground black pepper

1/4 cup freshly chopped parsley

2 tbsp. freshly chopped rosemary

1 tbsp. freshly chopped sage (or 1 tsp. ground sage)

1/2 cup low-sodium vegetable or chicken broth

 

DIRECTIONS

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary, and sage — and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.

 

Spinach and Artichoke Stuffing (from www.delish.com)

 INGREDIENTS

1 large loaf French bread

2 cups frozen spinach, defrosted and drained

1 can artichoke hearts, drained and chopped

2 cups mozzarella, divided

1 tbsp. butter

1/2 onion, finely chopped

2 stalks celery, finely chopped

2 garlic cloves, minced

1 tsp. freshly chopped sage

1 tsp. freshly chopped thyme

1 tsp. freshly chopped rosemary

1/2 tsp. red pepper flakes

1-1/2 cups chicken broth

8 oz. cream cheese, cubed

Kosher salt

Freshly ground black pepper

 

DIRECTIONS

1. Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200°F for 20 minutes.)
2. Preheat oven to 350°F and grease a large baking dish.
3. In a large bowl, combine bread, spinach, artichoke hearts, and 1 1/2 cups mozzarella. Set aside.
4. In a large skillet over medium heat, melt butter. Add onion and celery and cook until onion is translucent, 3 to 4 minutes. Add garlic and herbs and cook until fragrant, about 2 minutes. Add chicken broth and cream cheese and bring to a simmer until cream cheese melts. Season with salt and pepper and remove from heat.
5. Pour bread mixture into prepared baking dish, making sure it is evenly distributed. Pour over cream cheese mixture and sprinkle with remaining mozzarella. Bake until the liquid fully evaporates, and the cheese melts — and appears golden — for about 20-25 minutes.

 

Quinoa Stuffing with Apples, Sweet Potato, and Hazelnuts (marlameridith.com)

 INGREDIENTS

1 cup (212 g) dry quinoa, cook according to package directions

2 (265 g) sweet potatoes, cut into small wedges

2 large apples, cut into half-inch pieces

1 tablespoon lemon juice

1/2 cup (100 ml) pure maple syrup, divided portion in half

Fine sea salt

2 tablespoons melted coconut oil

Few pinches ground cinnamon

Few pinches ground ginger

1 tablespoon fresh thyme leaves

1 cup hazelnuts, chopped

Fresh or dried cranberries for garnish

 

DIRECTIONS

1. Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.

 

2. Preheat oven to 400 F degrees, with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the maple syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.

 

3. Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

 

 

Vegan Sausage Pear Stuffing (from www.marthastewart.com)

INGREDIENTS

1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into half-inch cubes (about 12 cups)

1 stick unsalted butter, cut into pieces, plus more for baking dish

1-1/2 large onions, chopped (about 3 cups)

2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)

3 stalks celery, chopped (about 1-1/4 cups)

1 large fennel bulb, chopped (about 2 cups)

12 to 14 ounces firm-ripe bosc or anjou pears (about 3), chopped (about 3 cups)

Coarse salt and freshly ground pepper

2 tablespoons finely chopped fresh rosemary leaves

2 tablespoons finely chopped fresh sage leaves

1 lb. vegan sausage (the original recipe called for sweet Italian sausage, which you can replace with your favorite vegan alternative)

2 cups Easy Turkey Stock (which you can replace with vegetable stock, as a vegan alternative, especially to serve as a side, on its own, to your vegetarian guests)

2 large eggs, lightly beaten

3/4 cup chopped fresh flat-leaf parsley leaves

 

DIRECTIONS

1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden — about 15 minutes. Stir in rosemary and sage.
2. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels.
3. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and ½ teaspoon pepper.
4. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish.
5. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

ADRLF wishes you a delicious, nutritious, and memorable Thanksgiving holiday! Safe travels & healthy eats!

For more vegetarian stuffing ideas, click here

For a full liver-healthy Thanksgiving menu, click here