Archive for December 26th, 2008

Friday Food Face Off: Turkey Stuffing vs. Chestnut Stuffing

Since I did not have turkey for dinner this Christmas, I worried that I may also have to forego stuffing! 

My parents make Turkey stuffing with bread (containing wheat) and it cooks inside the bird cavity.  Chestnut stuffing has no bird requirement at all-making it a vegan delight for me.  

Admittedly, comparing these two stuffings is a bit like comparing apples and oranges: they are completely different. In terms of taste and consistency it is definitely a tie. I suppose it is more expensive to eat Chestnut stuffing, but why not forget all of the chocolate and candies and use your money for chestnuts instead? As Meghan notes, the holidays don’t have to be a season of excess; they could just be an excuse to cook some great, homemade delights.

Final Verdict: Thumbs Up for Chestnut Stuffing (and as long as the turkey stuffing is made with whole ingredients, two thumbs up for that stuffing too).

2 comments December 26, 2008


Diet Rehab is on the National Post Appetizer! Check it out at: nationalpost.com/theappetizer

Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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