Song of Health- Stuffings

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STUFFINGS

TABLE	OF	CONTENTS
BULGAR WITH CELERY AND SAGE		RICE DRESSING
CINNAMON RAISIN BAGEL STUFFING		RICE STUFFING
CORN BREAD STUFFING		SAVORY DRESSING
CROCK POT STUFFING (BASIC INGREDIENTS)		STUFFING WITH APPLES AND/OR CHESTNUTS
GIBLET DRESSING		STUFFING WITH MUSHROOMS
OYSTER STUFFING

Recipes are coded for the
BASIC food intolerance categories
used.

REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..

and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.

Most ingredients can usually be substituted.

Following are the codes used for the recipes. It is the same key used for
THE FOOD RESOURCE LIST
and FOOD SUBSTITUTIONS LIST :

NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

KEY FOR CODES

D =	Dairy	Ms =	Mine Salt
E =	Egg	P =	Potato
F =	Fruit	Sf =	Seafood
G =	Grain	Ss =	Sea Salt
H =	Honey	Sy =	Soy
M =	Meat	S =	Sugar
	A blank space = NEUTRAL	N =	Neutral

Important HINTS:

Western Family Baking Soda is neutral. Other brands may contain potato.

Ground cloves usually contain fruit. Whole clove is neutral.

If using bottled vanilla, look to see what solution it is in. If in alcohol, then it will most likely evaluate positive for grain. If in glycerin, then it is either fruit or meat.

It is suggested to use Celtic salt in all recipes, as it is neutral.

Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you may be able to easily adapt recipes to fit your needs.
Questions? ~ Contact us at recipes@songofhealth.com

BULGAR WITH CELERY AND SAGE
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY	INGREDIENTS
	2 tsp. oil
	2 celery stalks, chopped
Garlic/Onion Grouping	2 cloves garlic, minced
Garlic/Onion Grouping	1 onion, chopped
G	1 cup bulgur wheat
	½ tsp. sage
	½ tsp. thyme
	½ tsp. marjoram
M	1-3/4 cup chicken broth (homemade)
	1 bay leaf
	¼ cup chopped parsley

Sauté celery, garlic and onion in oil.
Add bulgur, sage, thyme, and marjoram for one minute.
Add broth and bay leaf. Bring to a boil and simmer, covered, 15-20 minutes.
Remove bay leaf. Add parsley.

CINNAMON RAISIN BAGEL STUFFING

(By Sandy Strom, CEO of Song of Health)

This is deee-licious! The hint of cinnamon gives it a great flavor. I put it together the day before, refrigerate, then finish off in oven or grill (my favorite way) to heat when ready to eat.

FOOD CATEGORY	INGREDIENTS
Garlic/Onion Grouping	1/3 of a medium-large leek
	1 large stalk celery
	1 large carrot
Garlic/Onion Grouping	3 cloves garlic
?	1/4 cup choice of oil
	2 quarts water
	sea salt to taste, approximately 1 tsp.
Peppercorns	1/2 tsp. crushed mixed peppercorns (pink, green, red, etc.)
	2 sprigs fresh, chopped Italian flat parsley or 1 Tbsp. dried (curly parsley can also be used)
F,G,H	4 cinnamon raisin bagels (Alvarado Street brand)

Dice vegetables.
Mince garlic.
Heat oil to medium high in a soup pot.
Add vegetables. Saute, stirring to keep from burning.
When vegetables are translucent, add water and salt and pepper.
Bring to a boil, then turn down to simmer for approximately 1/2 hour to 45 minutes, or until soup is desired flavor.
Add parsley toward end of cooking, about 10 minutes.
Grease a baking dish, approximately 8"x8".
Cut bagels in approximately 1/2" pieces and place in baking dish.
Pour vegetable soup (including vegetables) over bagel pieces, covering well. The bagels will soak in all the liquid and become soft.
Save remaining soup to pour into stuffing the next day when ready to heat, as needed to keep moist.
Taste and adjust salt if needed.
Refrigerate until next day.
Preheat oven or grill oven to 350 degrees.
Bake stuffing until hot, approximately 20 minutes.
Yield: 4 servings. (For more people, adjust amounts accordingly; i.e., double recipe for 8 servings.)

VARIATION: Depending on the seasonings being used on main dish, 1/4 tsp. fresh chopped rosemary may be added to soup.

CROCK POT STUFFING (BASIC INGREDIENTS)
(By Sandy Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
G	4 cups bread, cubed
	1 cup liquid (water or broth)
N or D	½ cup oil or butter, or combination
Garlic/Onion Grouping	3 Tbsp. leek, finely chopped
Garlic/Onion Grouping	2 cloves garlic, minced
Sy	1 Tbsp. miso if using water (Optional)
	¼ tsp. salt, or amount to desired taste

In a 4 quart crock pot, add all ingredients and mix thoroughly. Cover. Set on high and cook for about 4 hours, checking periodically to see if more liquid needs to be added. Or set on low and cook overnite.
Makes 4-5 cups.

CORN BREAD STUFFING
(By Sandy Strom, CEO of Song of Health)

Use dry corn bread (G) for 1/3 to 1/2 of the crumbs.

Remember: Recipes are coded for the
BASIC food intolerance categories used.

STUFFING WITH APPLES AND/OR CHESTNUTS
(By Sandy Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
F	½ cup apples
	½ cup cooked chestnuts

Peel, core and chop apples in bite-size pieces.
Chop cooked chestnuts. Add to stuffing mix. Cook as above.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS
AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

STUFFING WITH MUSHROOMS
(By Sandy Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
	½ cup mushrooms per 1 cup cubed bread
? or D	2 Tbsp. oil or butter

Chop the mushrooms.
In saucepan, on medium heat, melt butter. Spoon off the butter fat.
Add mushrooms and sauté 3 minutes.
Add to stuffing mix. Cook as above.

SAVORY DRESSING

Add any of the following herbs to basic recipe:
1 Tbsp. fresh and finely chopped, or 1 tsp. dried (If using more than one, cut back on the amount per each):
Rubbed sage, rosemary, savory, celery seed, sweet basil, thyme
2 Tbsp. parsley

OYSTER STUFFING
(By Sandy Strom, CEO of Song of Health)

FOOD CATEGORY

INGREDIENTS

1 pint oysters

F or

F or
G

2 Tbsp. lemon juice or
wine or balsamic vinegar or
grain or rice vinegar

1 Tbsp. thyme (lemon thyme is best) or lemon balm, crushed

Wash and drain oysters. If using large oysters, remove the tough muscles. Chop in small pieces.
Sprinkle with lemon juice or vinegar.
Add the oysters and herbs to Basic Stuffing and mix well. Cook as above.

RICE STUFFING
(By Sandy Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
G	Substitute rice for bread.
	Water or broth, double the amount of dry rice used
	¼ cup diced celery

NOTE: Oyster Stuffing is excellent using rice.

GIBLET DRESSING
(By Sandy Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
	2 quarts water
M	turkey or chicken giblets from 1 bird, or 1 pkg.
Garlic/Onion Grouping	1 whole yellow onion, peeled
Garlic/Onion Grouping	1-2 cloves garlic
	½ stalk celery, coarsely chopped
	1 Tbsp. parsley
	Salt, to taste

Rinse giblets in cold water.
Lightly press on whole, peeled garlic cloves with a knife.
Add all ingredients to a 4 quart pot. Bring to boil, then turn down to simmer and cover. Cook until giblets are tender.
Remove giblets from broth.
Peel meat from the neck and chop all the giblets in small pieces.
Strain the broth and discard the other ingredients.
HINT: The broth may be used for the stuffing, soup broth or gravy.

Remember: Recipes are coded for the
BASIC food intolerance categories used.

RICE DRESSING
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY	INGREDIENTS
M	3 cups chicken broth or water
G	1 cup uncooked brown rice
	1 cup minced celery
	6 Tbsp. oil
	1 cup sliced mushrooms
Garlic/Onion Grouping	1 cup minced onion
	1 cup sliced almonds
Garlic/Onion Grouping	1 clove minced garlic
	¼ cup chopped parsley
	1 tsp. salt
	½ tsp. thyme
	¼ tsp. pepper

Pour rice into saucepan containing broth or water. Bring to boil. Turn down to simmer and cover. Cook until tender, about 20-25 minutes.
Heat oil in skillet. Add vegetables and cover, letting simmer for 5 minutes. Remove from stove.
Add rice and remaining ingredients.
Quantity enough to stuff a 10-12 lb. turkey.
VARIATION:
Preheat oven to 350 degrees.
Turn into a casserole dish and brown in oven.

TOGETHER WE ACHIEVE...
GREAT HEALTH - GREAT LIFE!