One week. In one week it is socially acceptable to begin dancing around the house to Christmas music. I’ll even dance down the street, in the store, on my run, or mid conversation with someone as a car drives by humming a holiday tune (to Scott’s embarrassment). I have no shame. But I will wait one week, for Thanksgiving. I have never given Thanksgiving enough credit, always treating it as the kick off for Christmas (if I could even wait that long), but this year I want to try to slow down and savor the holiday. It is in fact a holiday, one of the three this “holiday season” (even though I haven’t done squat for New Years in ages, maybe that will change this year too — or do you say “next year”? Meh, technicality).
This year, since being married, Scott and I will have our first Thanksgiving meal together. In the past we have split up and gone to each of our own family’s homes for the lazy-day feast. However, we have isolated ourselves from family of any kind in our most recent move to Denver, CO, one month ago (has it only been a month?), and have decided to not travel home this year. While we will miss our families dearly, because they seriously rock (no, really), we are especially excited to stay home, relax, and just be with one another. We have so much to be thankful for this year, this life, this moment. Having the day to reflect and slow down enough to feel thankful will be a gift.
Now on to the stuffing. Can you call it stuffing if the only item being stuffed is your mouth? I’d say so, we’re calling it stuffing. But hey now, this is not your average casserole of soggy bread. Instead, the recipe is made gluten free by using a base of fluffy millet. This is a much lighter and fresher take on the traditional dish, without lacking all the fall flavor. I use fresh rosemary, but you could easily substitute sage or thyme if you prefer – or use a mixture.
1 cup millet
2 cups water
2 large shallots about 1/3 cup chopped
4 large cloves of garlic minced
1 1/2 cups chopped brown mushroom
1 heaping tablespoon fresh rosemary
Salt & pepper
1 cup fresh parsley chopped
Olive oil for drizzling
Juice of 1 lemon
Combine the millet and water in a medium sauce pan. Bring the water to a boil, then reduce it to a simmer, cover, and let cook until all of the water is absorbed (about 20-25 minutes). Once water is no longer visible, turn off the heat and set the pot aside with the lid on for at least 10 minutes to “steam”.
In a large skillet, heat a teaspoon of coconut oil (or olive oil) on medium-low heat. Add the shallots and cook until translucent, then add the garlic and stir quickly to keep from burning. Add the mushrooms and cook until soft (about 3-4 minutes) stirring often. Now add in the rosemary, salt, and pepper – give it a good stir. Turn off the heat. Fluff the cooked millet with a fork and add it to the skillet. Toss to combine. Transfer to a large serving bowl and toss with the fresh parsley. Lightly drizzle with olive oil and fresh lemon juice. Toss and serve.
Serves 4 as a side
Pssst – looking to make this for a main course? We tossed in some cooked black beluga lentils with the leftovers last night for some added protein and it was amazing.