Hi! I am an Eclectus parrot owner and I love to cook! Why not be able to share your meals with your fids? I hope these ideas will encourage you to eat healthier as well as enrich the lives of your parrots. Enjoy and happy cooking!!

These recipes are designed to be made for you and your family AND be safe to share with your parrot. Special consideration has been given to the unique Eclectus diet. Please be aware that, where noted, some ingredients should be added ONLY to the human servings. If you have questions or suggestions feel free to add them in comments for that recipe!

Tuesday, December 2, 2014

Cornbread & Apple Stuffing


·        Wholesome Cornbread, (click here for recipe)
·        1 T extra-virgin olive oil
·        1 large stalk celery, diced (1/2 cup)
·        2 red apples, such as Cortland, diced
·        1/2 C golden raisins (unsulphured)
·        2 cloves garlic, minced
·        1 T chopped fresh sage, or 1 teaspoon dried rubbed sage
·        1 T chopped fresh thyme, or 1 teaspoon dried
·        1 C reduced-sodium chicken broth, or vegetable broth, divided
·        1/4 tsp salt
·        Freshly ground pepper, to taste
·        1/2 C apple cider, or apple juice

1.      Prepare Wholesome Cornbread (click here for recipe).
2.      When the cornbread has cooled, crumble into rough chunks (you should have about 6 C). Spread the chunks and crumbs out on a large baking sheet. Toast in the oven at 350°F, stirring occasionally, until crisp but not browned, 25 to 30 minutes. Let cool.
3.      Meanwhile, heat oil in a large nonstick skillet over medium heat. Add celery; cook, stirring, until softened, about 5 minutes.
4.      Add apples, golden raisins, garlic, sage and thyme; cook, stirring, for 2 minutes.
5.      Add 1/2 C broth and cook until most of the liquid has evaporated, 5 to 6 minutes. Season with salt and pepper. Transfer to a large bowl.
6.      Preheat oven to 350°F, Coat a 3-quart baking dish with cooking spray.
7.      Add the toasted cornbread to the apple mixture and toss to mix. Drizzle cider (or juice) and the remaining 1/2 C broth over the mixture and toss until evenly moistened.
8.      Transfer the stuffing to the prepared baking dish and cover with foil. Bake at until heated through, 35 to 45 minutes. For a crisp top, remove the foil for the last 15 minutes.

Fun Facts:  It is not known when “stuffings” were 1st used, however the earliest documented evidence is a Roman cookbook in which stuffings were made of vegetables, herbs, nuts and, frequently, chopped organ meat.  In the late 1800’s the Victorian English replaced the term with “dressing”.  It is thought that the Pilgrims likely used herbs and nuts to stuff their birds.  **Shhhhh - we'll not mention that to the fiddies!!**