Image: istockphoto.com/Lisa Thornberg
“Remember to relax, enjoy and taste,”
Chef Glás
Wild rice and mushroom stuffing
Ingredients
470 ml (2 cups) wild rice steamed and cooled
60 ml (4 tbsp) butter or organic virgin olive oil
225 grams (½ pound) finely chopped mushrooms
120 ml (½ cup) walnuts or blanched almonds
120 ml (½ cup) cranberry
120ml (½ cup) chopped onions
1 ml (1/4 tsp) cinnamon
1 ml (¼ tsp) nutmeg
In a heavy pot for combine the butter, mushrooms and onions. When onion is translucent, add the rice, nuts and cranberries. Season to taste with salt, pepper, nutmeg and cinnamon. Mix well. Wait until cool to the touch and stuff your bird.
Traditional apple stuffing
Ingredients
60 ml (4 tbsp) butter or organic walnut oil
470 ml (2 cups) diced tart apples unpeeled
120 ml (½ cup) fair trade organic raisins
10ml (2 tsp) organic demara sugar (100 mile diet substitute: honey)
120 ml (½ cup) dried breadcrumbs whole wheat or sourdough bread is recommended
Add the butter over a low heat, when melted pour in the sugar, add the apples and raisins. Mix. Cook for five minutes. Add the breadcrumbs, salt, nutmeg and cinnamon to taste. Stir well. Let cool. Stuff your bird.
Cranberry, orange and sage sauce
Ingredients
360 ml (3 cups) cranberry
one finely grated onion
15 ml (3 tbsp) brown demara sugar
juice and zest of one orange (100 mile diet substitute: ¼ cup organic vegetable stock)
Combine the cranberry, onion and sugar and orange juice to a saucepan. Bring to a boil and reduce heat to simmer until cranberries have softened. . Stir in one tbsp of finely chopped fresh sage. Simmer for five minutes. Don’t allow cranberries to overcook or pop open as will make the sauce mushy and acidic. Remove from heat and stir in two to three tablespoons of organic port or red wine Season to taste with nutmeg or cinnamon along with organic cracked pepper. Serve warm or cold.
Insider Tip: This sauce is also wonderful served warm over organic vanilla ice cream.
Chef Glás runs a private organic catering company in Montréal, Quebec. Originally from Ireland, the chef trained in Germany and Europe.
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