It all started with a glance. A beautiful bag of Brussels sprouts, spotted at the Farmers’ Market. I had literally just been dreaming up a holiday-inspired bowl involving Brussels, so I think we can take that as fate, no?
A lot of people say they don’t like Brussels sprouts. Let me tell you, these are not the typical overcooked Brussels of holiday dinners past. If you haven’t tried roasted Brussels sprouts before, please give them a chance. Trust me, they are delicious! Plus, Brussels sprouts are a cruciferous veggie containing cancer-fighting phytonutrients, so they are also very good for you! I hope this recipe will make a Brussels sprouts believer out of you!
Fun fact: Brussels sprouts originated in Brussels, Belgium, hence the name. Brussels and chocolate? Way to go, Belgium!
I didn’t originally intend for this recipe to be a stuffing (a.k.a. “dressing”), but it basically turned out to be a bread-free, gluten-free stuffing and, hey, I’m not complaining! Who doesn’t like stuffing?!
Have you heard of millet? Picture bird seed and you got it! It’s a gluten-free grain that cooks just like quinoa. In fact, you can even mix the two! Quinoa/millet makes a delicious breakfast porridge, just sayin’.
The beauty of this meal is its versatility. We’ve been making it for dinner lately and we find it easy to throw together. We buy turkey from the farmers’ market, but we have used free-range chicken when we couldn’t find it and it was still delish! You could even use pre-made chicken or turkey, if you prefer. You could also omit the turkey or try tofu, tempeh, or another vegetarian option.
That being said, this recipe is also perfect for the holidays. What you can do is make the Brussels sprouts, turkey, and millet stuffing all separately for your holiday meal and then combine them the next day using the leftovers! Perfect way to use up extra holiday turkey and side dishes! Even if you just have the turkey, you could easily make the rest of the recipe using turkey leftovers! I love the miso gravy in this recipe and it is very quick to make (no heating required), but you could use any gravy you have.
This recipe is like Thanksgiving in a bowl! Thanksgiving is coming up pretty quick here in Canada. If you are one of my lovely U.S. readers (hi!), make this bowl now and then again later during the holidays!
The first time we made this meal, my husband proclaimed “oh yeah, this is good!”… ’nuff said.
-1 turkey breast (about 1 lb)
-Salt, pepper, poultry seasoning
-~20 Brussels sprouts
-1 cup millet, rinsed
-2 cups water
-1 bouillon cube (I used organic low sodium chicken)
-1 medium onion, chopped
-2 celery stalks, thinly sliced
-2 garlic cloves, minced
-~8 leaves of fresh sage, minced
-1/2 cup dried cranberries, preferably unsulfured and sweetened with juice vs. sugar
-1/2 cup pecans, roughly chopped
-1/4 cup miso paste
-1/4 cup tahini
-1/2 cup water
Preheat oven to 400 F.
Trim the stems off the Brussels sprouts, remove any loose leaves, and wash. Slice in half lengthwise. Place on a parchment paper covered baking sheet. Drizzle with oil, balsamic, and season with pepper. Mix to coat. Cook for ~35-40 minutes, flipping halfway.
If making turkey breast, season with salt, pepper, and poultry seasoning and place in the oven with the Brussels. The turkey will take closer to 30 minutes.
Heat oil in a large saucepan. Add garlic, onion, and celery and sauté until onion is translucent. Add 2 cups water and bouillon cube, bring to a boil. Add millet and sage, reduce heat to low, cover and cook for 20 minutes. Add pecans and cranberries.
Mix miso paste, tahini, and water in a medium bowl until smooth.
Create your bowl with the millet mixture, Brussels sprouts, turkey, and gravy!