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:
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.