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 …
2 cup (480 g) long grain white rice
1 medium red onion
2 stalks celery
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
- Cook your rice while you saute the diced onion and apple with everything but the sherry.
- Once the onions are translucent add the sherry and cook for a few minutes to let it thicken.
- Add the rice, stirring thoroughly. Stuff the bird and go!