Stuffed Radicchio

Stuffing is an essential part of Thanksgiving. Last year, we posted this recipe for stuffing spring rolls, which was a huge hit. But this year, we are watching our waistlines and wanted to make a healthier way to devour the goodness. So instead of filling a tart or phyllo cup, and in lieu of something clichéd like a bell pepper, we thought we’d fill radicchio leaves. This turned out to be an excellent idea since each leaf has a natural “cup” that is ready to be stuffed while the stem end provides a beautiful handle to slather with gravy and maneuver everything towards your mouth. The bitterness and fresh crunch of the leaf pair perfectly with the earthy, slightly sweet stuffing. And of course the purple-red color a refreshing relief from all the browns usually found on the plate.

What You Need:
1 carrot, chopped
2 celery stalks, chopped
1 small onion, chopped
½ zucchini, chopped
1 apple, chopped
¼ cup seasoned bread crumbs
1 tsp sage, finely chopped
1 tsp basil, finely chopped
2 garlic cloves, minced
2 tbsp water or vegetable broth
1 tsp olive oil
Salt and pepper to taste

What to Do:
Wash and dry the radicchio leaves and keep them in the coldest part of your fridge until ready to serve.

In a large pan, warm the oil over medium heat and add the onion, carrot, celery and a pinch of salt. Stir for a minute to coat, turn the heat down to medium-low and cover. Let cook for about 7 minutes, stirring occasionally.

Add in the apple, zucchini and garlic and let sauté until the vegetables are tender (about 3 to 5 minutes). If they start to get a bit dry, add a bit of vegetable broth or water. Add in the basil and sage and stir.

Fill each leaf with about 3-4 tablespoons of filling and serve with your favorite gravy. I really like this recipe.