#2: Gluten Free Stuffing

It’s almost the most important day of the year. I've been thinking about turkey, sweet potatoes and collard greens all week. But what’s a Thanksgiving without stuffing? I’ve put together a tried and true gluten free stuffing recipe that is definitely worth the effort. It’s perfect for any guests with allergies, sensitivities or gluten free preferences and is also the ideal dish to bring if you are a guest at someone’s house (tip: ask the host to cook the bird unstuffed or spatchcocked this year). The only problem you could run into is that your gluten free stuffing tastes better than the host’s regular stuffing!

 

INGREDIENTS

1 loaf of Udi’s gluten free white bread (thawed if frozen)

2 C of your favorite sausage - sage sausage would be ideal

¾ C celery

¾ C carrot

1 C onion of your choice - I used red

2 C mushroom or 1 large portobello

1 organic large egg or 2 small ones

2 C broth of your choice - chicken, turkey or mushroom

2 tbs fat of your choice - I used duck fat and butter would be great too

1 tsp garlic powder

1 tsp dried thyme

½ tsp paprika

¼ tsp fresh or dried sage

¼ tsp turmeric powder

sea salt + pepper

handful of fresh parsley

 

DIRECTIONS

  • Preheat the oven to 250°F.
  • Cut the whole loaf of bread into small cubes and place on a large baking sheet.
  • Sprinkle the dried herbs and spices evenly over the bread cubes and place in the oven for 30 minutes or until completely dried out and only slightly browned. You may need to stir the cubes once or twice during this process to ensure even cooking. Remove from oven and set the oven to 450°F.
  • Cut the sausage up into ½ inch slices and pan fry on a high heat in fat of your choice until nicely browned. Set aside.
  • In the same pan, add 1 tablespoon of fat and saute the celery, carrot, onion, mushrooms, salt and pepper on a medium heat until translucent - about 5 minutes.
  • In a large bowl combine the bread cubes, sausage, sauteed vegetables, chopped parsley and egg and mix together with your hands to incorporate the whisked egg. 
  • Place the stuffing mixture into a baking dish and slowly pour the broth evenly over the mixture until moist.
  • Gently press the stuffing down into the pan, cover with tin foil and bake on 450°F for 10 minutes. Remove cover and bake for 10 more minutes or until the top is lightly browned.

Be sure to keep your turkey carcass for next week’s Healing Turkey Bone Broth recipe. Just put the bones in a big ziploc bag, label it and freeze. 

Enjoy and Happy Thanksgiving from our family to yours!

 

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