Gluten Free Stuffing
This delicious stuffing is a crowd-pleaser and EASY to adapt to #glutenfree or #keto lifestyles.
Ingredients
- 1 cup chopped prunes or dried apricots, raisins, or your fave dried fruit
- ½ cup port or orange liqueur, sherry or fruit juice
- ½ cup best quality butter
- 4 large celery stalks chopped
- 2 large onions chopped
- 1 large or 2 medium apple unpeeled, cored, diced
- 2 tablespoon sage dried (or 3 tablespoon fresh leaves, finely chopped)
- 1 teaspoon thyme dried (or 2 teaspoon fresh, chopped finely)
- 1 teaspoon savory dried (or 2 teaspoon fresh, finely chopped)
- ¾-1 teaspoon sea salt
- 1 teaspoon black pepper freshly ground, if possible
- 12 cups gluten free bread (or low carb bread etc) chopped into cubes, dried*
- 1 cup nuts coarsely chopped (almonds, pecans, walnuts etc)
- 1 cup chicken stock or luscious broth, your choice
Instructions
- In a small pot, combine the dried fruit and liqueur; bring to a boil and set aside..
- Melt butter in a large pot, over medium heat.
- Add the onions and celery. Stir.
- After about 5-7 minutes, when onions have softened,
- Add the apple and stir into the mix
- Turn down the heat to medium-low
- Add the sage, thyme, savory, salt and pepper
- Stir all together, and enjoy the fragrant aroma!
- Add the bread cubes and nuts, if using, a little at a time to coat the bread with the mixture.
- Add the port and prunes - or whatever fruit mixture you have used.
- Add the stock, stirring all to moisten.
- It's ready !
Notes
To toast the bread cubes before-hand:
Spread bread cubes on a greased baking sheet in a single layer and bake in a 400 F oven for 8-10 minutes, or until golden.
When the stock, above has been stirred into the mixture to coat as evenly as possible, either stuff into the cavity of the turkey just before roasting or bake in a 300F oven for 30 minutes, at some point in the day: when there's space in your oven!
Sometimes, we pull out the turkey when it's done and bake the stuffing while the turkey is 'resting'.
It's a few years now that we've been brining our turkey, so I don't stuff it, but place onion and garlic and maybe a mandarin or two, sectioned, into the cavity.
This recipe makes enough for a 16-18 lb (5.75-6 kg) turkey.
* 12 cups of bread cubes = 2 good sized loaves (that was this year. Depends upon size of loaves of course!) Adapted from from a longtime favourite traditional recipe
Spread bread cubes on a greased baking sheet in a single layer and bake in a 400 F oven for 8-10 minutes, or until golden.
When the stock, above has been stirred into the mixture to coat as evenly as possible, either stuff into the cavity of the turkey just before roasting or bake in a 300F oven for 30 minutes, at some point in the day: when there's space in your oven!
Sometimes, we pull out the turkey when it's done and bake the stuffing while the turkey is 'resting'.
It's a few years now that we've been brining our turkey, so I don't stuff it, but place onion and garlic and maybe a mandarin or two, sectioned, into the cavity.
This recipe makes enough for a 16-18 lb (5.75-6 kg) turkey.
* 12 cups of bread cubes = 2 good sized loaves (that was this year. Depends upon size of loaves of course!) Adapted from from a longtime favourite traditional recipe