Up here north of the border, Thanksgiving is around the corner. And that is a fine reason for me to celebrate as Thanksgiving was my favourite (eating) holiday in the States. It became an even bigger celebration for me after I got married and was able to start eating, I mean, celebrating twice in one year!

One of the best things about Thanksgiving dinner was the dressing. I started using my mother’s recipe for dressing when I first started doing the turkey – unfortunately, I can’t make biscuits. So I started using my mother-in-law’s recipe with bread. Then I got diagnosed with Celiac’s and I realized that I would have to figure something else out.

Fortunately that meant that I was able to do it hot and spicy since I would be the only one eating it. So I went with Cajun and rice – and lots of other fun stuff thrown in. I hope you enjoy it as much as I have …

Cajun Rice StuffingCajunRiceStuffing

cup (480 g) long grain white rice
1 medium red
2 stalks
2 tbsp
(28 g) minced garlic
2 tbsp
(28 g) butter
1 tbsp (15 g) poultry seasoning
1 tbsp (15 g) sage
2 tbsp (28 g) Cajun Seasoning
1 Granny Smith apple
1/2 cup (120 g) bacon pieces

1/4 cup (60 ml) dry sherry

  1. Cook your rice while you saute the diced onion and apple with everything but the sherry.
  2. Once the onions are translucent add the sherry and cook for a few minutes to let it thicken.
  3. Add the rice, stirring thoroughly. Stuff the bird and go!