THANKSGIVING POPPERS RECIPES

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THANKSGIVING STUFFING POPPERS - ROOT CAUSE MEDICAL CLINIC



Thanksgiving Stuffing Poppers - Root Cause Medical Clinic image

Thanksgiving “Stuffing” Poppers – the stuffing alternativeStuffing was definitely one of my favorite parts of Thanksgiving. It was probably my early gluten intolerance rearing its ugly head! I love all the flavors associated with stuffing. Between pouring warm gravy over it and combining it with a special cranberry dish, it was a little bite of heaven that was never made at any other time of year. When you think of it, why are cranberries relegated only to Thanksgiving? They are rich in vitamin C, very low calorie and have immune boosting effects. I wanted to find a healthy recipe that would stand in for a classic but have none of the unhealthy aspects of stuffing. This recipe is a little fussy but I think you’ll love the flavors of Thanksgiving contained in every bite. Carrots, celery, and onion with sage, thyme and parsley were definitely the foundation of my mother’s stuffing. Of course I love the idea of eliminating the bread crumbs and substituting… you’ll never guess – garbanzo beans! The beans are of course very healthy plus they provide protein, but they lend a starch-like effect without being a grain. Please let me know how you enjoy these poppers – little bites of Thanksgiving stuffing that will leave you feeling healthy and satisfied. Grateful acknowledgement to beardandbonnet.com for the original recipe.

Provided by Dr. Vikki Petersen

Categories     Appetizer

Prep Time 12 minutes

Cook Time 15 minutes

Number Of Ingredients 18

2 boxes
1 small organic yellow onion (peeled and quartered)
4 cloves of garlic (smashed and peels removed)
½ cup coarsely chopped organic carrot
½ cup coarsely chopped organic celery
½ cup flat leaf organic parsley
scant ¼ cup chopped fresh sage
1 tablespoon fresh thyme
½ teaspoon red pepper flakes
1 tablespoon Tamari – gluten-free of course!
1 tablespoon organic maple syrup
Himalayan sea salt and freshly ground pepper to taste
2-3 Tablespoons Gluten-free Panko bread crumbs or nutritional yeast for coating the poppers
1, 8 ounce bag of fresh cranberries
¾ cup organic orange juice
1 jalapeno pepper (seeded and minced)
½ cup date sugar
¼ cup Grand Marnier (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Place all of the ingredients for the poppers in a food processor fitted with the “S” blade. Alternate between the machine running constantly and pulsing, stopping to scrape the sides, until the mixture is all uniform in size. You want the consistency to be a little chunky; if you over-process it will get too wet and won’t hold together.
  • Use a tablespoon measure to scoop up a small amount of the mixture. Roll it in between the palm of your hands to make a compact, round ball. Roll in bread crumbs or yeast to coat.
  • Line them up on a cookie sheet with parchment paper and place in oven for 10-15 minutes. Halfway through flip over the poppers so they brown evenly.
  • For the dipping sauce

THANKSGIVING LEFTOVER POPPERS | MRFOOD.COM



Thanksgiving Leftover Poppers | MrFood.com image

If your Thanksgiving leftovers look sort of blah, it's time for a leftover makeover! No worries, we've found an easy, freezer-aisle shortcut way to turn those Thanksgiving leftovers into a tasty favorite that's way more fun to eat than a plain old turkey sandwich. Our Thanksgiving Leftover Poppers take just 15 minutes, which makes them a good idea if you're in a hurry to go shopping!

Categories     Appetizers

Cook Time 15 minutes

Number Of Ingredients 5

2 (7.5-ounce) cans refrigerated buttermilk biscuits
1/2 cup prepared stuffing
1/2 cup cranberry sauce
1 cup diced, cooked turkey
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F. Separate dough into biscuits. Flatten each biscuit into thin, round circles.
  • On center of each circle, place 1 teaspoon each of stuffing and cranberry sauce and a few pieces of turkey. Bring edges together and pinch tightly to close. Shape into a round roll and place on baking sheet seam side down; repeat with remaining dough
  • Brush tops of biscuits with egg. Bake 12 to 15 minutes or until golden brown.

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