Our thanksgiving stuffing (or dressing) is sweet and savory and with a tender bite. Based on a traditional family recipe that’s loaded with onions, raisins, and apples, it’s not too spicy and lets the flavours of all of the ingredients come through so that every mouthful is a bit different from the last. This is a great basic recipe, though, so indulge your inner foodie and make it your own with additional spices, dried fruit, nuts – you get the idea!
If you already have a favorite non-GF stuffing recipe that you want to convert be prepared to add extra moisture to the mix.
Making a gluten free holiday dinner? You might also be interested in these holiday recipes:
roast holiday turkey
gluten free pie pastry
What you’ll need:
1 pound gluten free sausage
TIP: Most sausage meat comes laden with wheat crumbs so make sure you buy a variety that is gluten free.
2 cups gluten free bread cubes
TIP: Make your own with gf bread. Just slice into cubes and let dry on the counter overnight or dehydrate in a low temperature oven.
1 to 1 ¼ cup half and half cream (gluten free chicken broth also works)
¼ to ½ teaspoon poultry seasoning (depending on your personal taste)
Salt and pepper to taste
1 onion (finely chopped)
½ cup celery (finely chopped)
1 cup of raisins
1 cup of diced apples.
What you’ll do:
Preheat oven to 350 degrees
Mix together sausage, cubes, spices, and cream in mixer. Start with lesser amount of cream and add more if needed. The sausage mixture should feel moist and stick together nicely.
Remove bowl from mixer and add the onion, celery, apples and raisins (and/or other fruit etc.). I like to mix this in by hand to avoid squashing the fruit.
Firmly press the mixture into a loaf pan and bake covered for 40 minutes. Remove cover and continue baking until the stuffing reaches an internal temperature of 170 degrees, about 20 – 30 minutes.
TIP: This can be baked ahead of time, refrigerated, and reheated in the oven, microwave, or fry pan for dinner.
This stuffing can also be cooked in the cavity of the turkey. Just be sure it reaches a temperature of 170 degrees.
This does look good. I would likely have to use something like porcini mushrooms or wild rice instead of sausage, since I don’t eat meat but I love the ideas and the broth and meat are easily substituted by vegan products. Great suggestion!
Yes, this is certainly not a vegan recipe but your alterations sound incredible. Porcini mushrooms and wild rice – I would have never thought of that! Thanks!
Thanks for this. It looks delicious and solves the constant issue of how to deal with the stuffing issue. (With 3 Coeliacs in the extended family, it tends to be easier to cook a Christmas meal that is totally gf). I’ll bookmark it to use at Christmas time (cannot believe it’s so close!). What is half and half cream?
You’re welcome. Half and half cream is 10% milk fat. Don’t know why we call it that!
mmm. . . it looks delicious.
Thanks.
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Thanks so much for the link! Soup looks great!
I am LOVING this recipe, I was just given about 5lbs of deer & hog meat & sausage, and I need to eat it to make some room in the freezer! Lol, I will definitely be trying this recipe, and if it works well, I will be tagging you in it, for the original recipe! Thanks so much for the inspirational posts, @gfandme! -Ami
Thank you so much! Hope you enjoy it as much as we do!
You are very welcome! I am sure I will, if it looks divine, (and it definitely does), I’m sure it is divine!
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