My favorite Thanksgiving dish is the dressing. I always make sure to wear my stretchy pants when I get ready to dig into dinner because mama, I’m going to eat a lot of everything. For me, eating dressing smothered in cranberry sauce is just the cherry on top of the day of celebrating all the blessings and people in my life. For this dressing recipe, I turned to my favorite grocery store, Whole Foods, to gather all the ingredients I needed.
This is my second version of a Thanksgiving dressing recipe and I knew it was good when I couldn’t stop eating pieces of it when creating it. I wanted to do something different and fun so I included bacon and shrimp in the mix. There is a lot of chopping and quite a few steps, but I don’t know of a from-scratch-dressing recipe that doesn’t require both. I also kept the seasoning very simple – salt, pepper , thyme and parsley. I love the tart splash of lemon paired with the shrimp in the warm taste of the dressing. The texture of the bread is spot on and I’m pretty sure you can fool anyone into thinking that this is made with “real bread.”
When I was walking the aisles of Whole Foods, I couldn’t resist buying this cute wine bag from the L.I.F.E line. It’s a sewing project that helps improve the lives of women in Kenya who have children with special needs. They have several different products ranging from canvas bags to bracelets. I love what this organization is doing and I hope that you can support them by buying their products from Whole Foods.
Also, be sure to sign up for the #WFMholiday Twitter Party with Whole Foods Market! It’s on November 12, 2013 at 7:00 PM EDT and you can enter to win one of 10 $50 Whole Foods Gift Cards.
- 1½ cups of raw almonds
- ½ cup of tapioca flour
- ½ teaspoon of baking soda
- ½ teaspoon of dried thyme
- 1 teaspoon sea salt
- 2 tbsp of butter or coconut oil
- 1 cup of chicken broth
- 1 tbsp of diced curly parsley
- ½ teaspoon of apple cider vinegar
- 2 tbsp of butter or coconut oil
- 2 stalks of celery, diced
- 4 slices of Whole Food's applewood bacon, diced
- 1 small onion, peeled and diced
- 6 Crimini mushrooms, diced
- ½ cup of the sauteed vegetables (see recipe below)
- 1 small lemon
- 2 tbsp of diced curly parsley
- 1/ 2 lb of wild shrimp, peeled and deveined.
- To make the bread, first grind the almonds into a fine flour in your blender or food processor.
- Next add all the other bread ingredients to the blender and blend until fully mixed.
- Pour the batter into a greased 8" x 10" pan and bake at 350 degrees for 30 minutes. Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.
- For the sautéed vegetables, melt the butter in the pan and then add all your ingredients. Cook for 25 - 30 minutes on medium, stirring occasionally.
- Set aside ½ cup of the vegetable sauté and blend the rest with the breading in your baking pan. Cover the pan and
- lace in the oven at 300 degrees for 25 minutes.
- Remove from oven and set aside.
- In a pan over medium heat, add the ½ cup of vegetable sauté, shrimp, parsley and the juice of half of the lemon.
- Cook until the shrimp are pink and firm, roughly 3 - 5 minutes.
- Mix this into your bread stuffing and enjoy!
Disclosure: This post is sponsored by Whole Foods. I only work with brands I love and always share with you my own opinions.