As Thanksgiving approaches and the reported cases of dairy and gluten sensitivity rises, you may be searching for alternatives for your holiday meals so that your gluten and dairy sensitive relatives can enjoy their time with you comfortably and in good health. Obviously, there are alternative grains that you can use, such as quinoa or even rice, but there is still another alternative available, and that is the use of nuts. This is a very simple, easy to implement recipe that everyone, whether afflicted by food allergies or not, will enjoy.

Measurements fluctuate depending on the size of the bird you are stuffing. This can be used with any type of edible, stuffable fowl.

Ingredients

• Almonds
• Sunflower Seeds
• Salt (to taste)
• Olive oil (to taste)
• garlic (powdered or fresh – to taste)
• dill (dried or fresh – to taste)
• water
• needed: lidded container, blender

Method

Place almonds and sunflower seeds in a lidded container. Add salt, dried spices, and oil, then add enough water to completely cover the contents. Cover the container and soak for 24 hours. (If spices are fresh, add after the 24 hour soak period.) Add contents to blender, use the setting for your preferred consistency. I set it to chop. Blend until mixture is consistent. Then, stuff your bird and cook!