Our thanksgiving stuffing is based on a traditional family recipe that’s loaded with onions, raisins, and apples. 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, use gf sausage and crumbs/cubes and be prepared to add extra moisture to the mix.
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 crumbs
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, crumbs, 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.
Making a gluten free holiday dinner? You might also be interested in these holiday recipes:
Photo credit gf and me 2013.