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    Blog — holiday side dishes

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    Garlic Scalloped Turnips with Bacon

    This dish is very tasty and it feels just like eating scalloped potatoes! Sometimes, however, turnips can be an acquired taste and sometimes bitter. If you love turnips, you will absolutely love this dish! If you are new to turnips, it might take some getting used to. The cauliflower purée sauce is amazing! My father-in-law loves turnips and asks me to bring this pan over often!

    2 cups broth (chicken or vegetable broth)
    1 medium head cauliflower (5 to 6 cups florets)
    1 1/2 lbs turnips (small younger turnips have less bitter taste, about 5 small turnips should yield about 1 1/2 lbs)
    6 slices turkey bacon, sliced in half lengthwise and cut into 1/2 inch pieces
    1/4 + 1 tbsp cup grass-fed butter, divided
    2 cloves garlic, minced
    1 organic egg
    1/2 tsp sea salt
    1/2 tsp black pepper
    1/2 tsp fresh thyme, chopped


    Preheat oven to 375.

    Bring the broth to a simmer in a medium pot over medium-high heat.

    Cut cauliflower into florets, use the stems too, cut them into small pieces.

    Add cut cauliflower to simmering broth. Simmer the cauliflower for about 15 minutes until soft.

    Wash and towel dry the turnips. Then slice them into very thin rounds, approximately 1/8 inch.

    In a medium skillet over medium heat, spray with cooking spray, add in cut turkey bacon pieces. Cook for about 4 minutes. Add in butter 1 tbsp of the butter, then add in minced garlic, stir together and cook for about 4 more minutes or until bacon and garlic are golden brown but not burnt. Remove from the heat and set pan aside.

    Pour the broth and the cauliflower into a blender. Add the remaining 1/4 cup of butter, salt, pepper, and blend on high until you have a completely smooth purée (about 30 seconds to a minute).

    Beat the egg in a bowl and then temper the egg. To temper the egg add a spoonful of the hot cauliflower purée to the egg while stirring vigorously. Add another spoonful the same way. And then one more spoonful.

    Add the tempered egg mixture to the purée in the blender and blend to combine. Taste your purée and season to taste, if needed.

    Coat a 9x13 dish or casserole pan with butter. Lay the turnips on the bottom of the pan, it doesn't need to be neat. Pour the cauliflower purée over the top. Then spoon in the bacon and garlic mixture. Stir everything together to make sure the turnip slices are well coated in the sauce and the bacon and garlic are incorporated throughout. Smooth out to make sure the turnip slices are flat. Sprinkle with chopped thyme to finish.

    Bake for 30-35 minutes, until bubbling and the turnips are soft with just a little give when pierced with a fork. To brown the top layer, broil for about 5 minutes at the end.

    A delightful, warm, comforting and healthy side dish! Enjoy!

    Guiltless Turkey Dressing

    Guiltless Turkey Dressing


    The finished product! Perfectly browned and crisp on top. Soft, seasoned and bites of sweet apple and red pepper on the inside. One serving of this delicious, grain-free, gluten-free, yeast-free and low-carb Dressing is never enough at our Thanksgiving!

    1 loaf Guiltless Sandwich Bread (approx. 8 cups)
    1lb turkey breakfast sausage, removed from casing
    3 tablespoons butter
    3 stalks of celery (approx. 1 cup)
    4 large garlic cloves, minced
    1 fennel, chopped (reserve fronds for garnish, optional)
    1 large yellow sweet onion, chopped
    1 large red bell pepper, chopped
    2 small to medium green apples, chopped (approx. 2 cups)
    8 oz fresh cranberries (optional)
    1 tablespoon fresh thyme, chopped
    1 tablespoon fresh sage leaves, chopped (approx. 3 leaves)
    1 teaspoon dried oregano
    1 teaspoon sea salt
    1/2 teaspoon black pepper
    2 cups organic chicken broth (divided)
    3 organic eggs

    Baked Guiltless 1 inch Bread cubes in two baking pans, 40 minutes total at 300 degrees


    Cut the Guiltless Sandwich Bread into 1 inch cubes and divide between two rimmed baking sheets. Bake the bread for 20 minutes, toss, rotate the pans so each bakes evenly, and bake for another 20 minutes until mostly browned.
    In a large skillet over medium-high heat, melt 1 tablespoon butter and then add in the sausage and brown it, breaking up with a wooden spoon. Once browned, transfer the cooked meat to a large mixing bowl.


    Reduce the heat to medium and melt 1 more tablespoon of butter, scraping up any remaining sausage bits. Add celery, garlic, fennel (reserve fronds) and onion to the skillet and cook until the fennel is tender, about 10 minutes. Transfer the vegetable mixture to the mixing bowl with the cooked sausage.


    Melt the final tablespoon of butter in the same skillet. Add red pepper, apples, and cranberries (optional) and increase heat to medium-high. Cook for about 5-7 minutes, or until apples become tender (and cranberries will start to wilt if using cranberries). Remove pan from heat and transfer apple mixture to the large mixing bowl with the rest of the ingredients.
    Add the herbs: sage, thyme, dried oregano, salt, pepper, baked bread cubes and 1 1/2 cups of chicken broth to the large mixing bowl. Toss to combine and let sit for 10 minutes.

    Increase oven heat to 400 degrees and butter an extra large oven-safe baking dish.

    Add remaining 1/2 cup of broth and toss to combine. Bread will be moist but not soggy.
    Beat eggs in a small bowl before pouring into the large mixing bowl. Toss until everything is coated, then transfer stuffing to the baking dish.
    Bake for 35 minutes uncovered, the top will be golden and crisp on top. Then cover with a sheet of parchment paper laid on top of the dish, and bake for 10 more minutes.

    Remove from oven and let cool slightly for a few minutes. Top with chopped fennel fronds (optional) and serve.