Thursday, October 21, 2010

Terrific gluten free turkey stuffing

What is a Thanksgiving or Christmas dinner without indulging in some moist turkey stuffing smothered in gravy.  You can easily make a mouthwatering gluten free version in addition to your regular stuffing if you need an alternative.  
  • 1 loaf gluten free bread. Cut into cubes and dried
  • 1 large onion
  • 1/4 cup unsalted butter
  • 4 ribs celery
  • 2 carrots
  • 1 cup sliced mushrooms
  • 1/4 cup dried cranberries* (optional)
  • 15 fresh sage leaves
  • 4 sprigs fresh thyme
  • 2 tsp poultry seasoning
  • 1 tsp salt
  • 2 tsp freshly cracked pepper
  • 2 large eggs
  • 2.5 cups stock (turkey or chicken)
  • 1 tbsp Unsalted butter
To prepare the stuffing, preheat your oven to 350° degrees Fahrenheit.  Dice the onions, celery and carrot.  Melt the butter in a large fry pan over medium-low heat and add veggies.  Cook until translucent and mushrooms have released their water.

Chop the fresh sage and thyme. Add all of the herbs and spices and let cook until translucent. When done, add to the bread and toss to combine. Whisk the eggs and stock together. Add the mixture, a bit at a time, over the bread and toss. Add dried cranberries.  Butter a large casserole dish, add the stuffing and cover.

Cover and bake the stuffing for 30 minutes. Then remove the lid and bake uncovered for an additional 30 minutes. Once the stuffing is golden brown, remove from the oven and let cool slightly before serving.

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