I am in charge of making the gluten-free stuffing on Thanksgiving. Some of my extended family are gluten-free, some are gluten-free and casein-free, and the rest eat gluten. So, whatever we gluten-free people make has to satisfy the gluten-eaters, who turned up their noses the first couple of years that we had to alter the menu. Now we have gotten so good at making gluten-free stuffing and desserts, even the gluten-lovers say “yum!” (Added bonus: no one passes out in the back bedroom from gluten-overload!)
Here is the gluten-free (and can be made casein-free and egg-free) stuffing recipe that I made last year and will make again this year (sorry no picture!) It is delicious — a good combination of savory and sweet. It is called Harvest Stuffing and I found it on my favorite general recipe site, Epicurious. This recipe makes a lot of stuffing, so you may want to cut it in half. I like to assemble it in a casserole dish (or 2) the day before and refrigerate it. Then, on Thanksgiving morning, drizzle the chicken broth on (more if you like it moist) and bake for 40-45 minutes in a 350 degree oven. Or it can be cooked the day before, then heated in the oven the day of.
2 pounds well-spiced bulk turkey sausage (I use Shelton’s which is in the frozen section)
2 tablespoons vegetable oil
4 cups each chopped red onions and celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups cubed bread, toasted* (about 1 loaf)
2 Granny Smith apples, diced
1 cup dried cranberries
1 cup each dried apricots and pitted prunes, quartered
2 cups chicken broth
Salt and pepper, to taste (which means add it little by little and taste as you go!)
*For gluten-free bread, I have used Pamela’s Amazing Wheat-Free Bread Mix and Breads from Anna mixes in the stuffing. Both were great. I have also made both breads dairy-free and egg-free with success.
Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey. (I just make it on the side in casserole dishes — as I mentioned above.)