Enter your search terms  Submit search form
drgourmet.com Web

              

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence."
-Erma Bombeck, Author

The refrigerator light goes on...

This is a wonderful dressing and was an Ask Dr. Gourmet request. The combination of the sweet veggies, the umami flavor of the mushrooms and the herbs make for a great side dish.

Celery

Because celery grows in almost all regions of the world it is an ingredient in virtually every cuisine on the planet. The most common variety is pascal celery. This is a hardy breed that produces a light green stalk that is slightly tough. The chewy, fibrous vegetable is often described as stringy because of long strands on the outer stalks.

The best celery has been blanched during cultivation. When the stalks are not fully grown they are wrapped to protect them from the sun. Less energy goes into production of chlorophyll and the pale stalks are more tender and have a stronger celery flavor. Think of how great the flavor of the tender inner stalks are in the celery you buy at the grocery. Blanched celery is also free of string.

There are self-blanching varieties of celery but these are not widely grown by commercial produce companies. More and more small producers are creating heirloom celeries that are either self-blanching or they are taking the time to wrap their plants.

Look for smaller bunches of celery. The larger the stalk is the tougher it will be. Pale celery will usually have more flavor. The stalks should be crisp and firm with little wilting. The best guide for freshness is the leaves. If they are the least bit wilted they are too far gone.

4 ounces celery = 18 calories, <1g fat, <1g sat fat, <1g mono fat, 1g protein, 4g carbohydrates, 99mg sodium, 0mg cholesterol

Cornbread Dressing

Servings = 6 | Serving size =about 1 1/2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

This recipe also requires making Cornbread Muffins

This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer. This recipe does not make very good leftovers.

	spray olive or grapeseed oil
1 medium	white onion
2 cloves	garlic
3	ribs celery
8 ounces	mushrooms
4	cornbread muffins (crumbled)
3 ounces	whole wheat bread
1 Tbsp	fresh sage
1/2 cup	flat leaf parsley
1/4 tsp	salt
	fresh ground black pepper
1 large	egg
2 Tbsp	2% milk

Spray a large skillet lightly with oil and place over medium heat. Add the onion and garlic and cook for about 5 minutes stirring frequently. Add the celery and cook for another 7 - 10 minutes.

Preheat oven to 325°F.

Remove to a mixing bowl and spray the pan lightly with oil again. Add the sliced mushrooms and cook until they are soft and there’s very little liquid. Stir frequently.

Add the mushrooms to the mixing bowl. Add the crumbled cornbread and whole wheat bread with the sage, parsley, salt and pepper. Toss the ingredients together.

In a separate small bowl whisk the egg and milk together until well blended. Add the mixture to the large mixing bowl with the stuffing and toss to coat well.

Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your dressing).