Gluten Free Stuffing Recipe

Friday, November 27

People have been asking me for my gluten-free stuffing recipe. We served it this Thanksgiving for family and guests, including two invitees from Spain who were having their first American Turkey Day feast. It was a great success.

One loaf Glutino Gluten-free Fiber Bread

One cup shallots

One pound natural pork sausage

Three medium celery stalks

Two cups turkey or chicken stock

Three tablespoons fresh sage

Two tablespoons fresh rosemary

One teaspoon ground thyme

One half dozen medium garlic cloves

One teaspoon salt

One half teaspoon fresh ground pepper

Two Granny Smith apples, peeled

One cup peeled cooked chestnuts

Two organic eggs

Two tablespoons olive oil or butter

Cut bread into one-inch cubes and set aside to dry outside overnight--or, you can sprinkle oil on a baking sheet and bake at 375 degrees until golden brown and slightly crunchy.

Saute the following ingredients in a pan in olive oil or butter over low heat (cover pan to retain moisture):

Chopped shallots, garlic, celery, until soft and translucent, not burned

Finely chop rosemary and sage, add to sauteed ingredients, allow to blend in flavors

Add salt, pepper, thyme.

Set aside saute mix.

Brown pork sausage in a saute pan, mince with fork.

Whisk eggs

Chop chestnuts into 1/ inch chunks

Dice apples into 1/2 inch cubes

Now for the fun part.

Add together in mixing bowl:

Bread cubes

Whisked eggs

Pork sausage

Saute mix

Apples

Chestnuts

Salt, pepper

Mix well, and add stock to lightly moisten mix but not to point of sogginess. Reserve some stock in case you need to moisten that portion of stuffing that will be baked outside the turkey cavity.

Quarter a lemon, then squeeze lemon slices inside of turkey cavity (leave the rinds in). Throw in a couple of sprigs of rosemary, then stuff bird. The turkey should go into a pre-heated oven right after stuffing!

Extra stuffing goes into a baking dish, cover with foil, bake for 25 minutes. Remove foil. If dry, sprinkle some additional stock over top. Then bake uncovered until top is golden brown and slightly crisp around edges about 20 minutes longer.

ADVISORY: This is an improvised recipe. Blind adherence to instructions without adjusting for taste, consistency, or individual oven conditions can lead to disaster. Use your head! Add, subtract, and substitute ingredients at your discretion. Resist the temptation to taste the raw stuffing as it contains raw eggs. For the same reason, don't set aside the uncooked stuffing at room temperature for hours unless you want test your innate immunity to salmonella poisoning.

Results may vary. These statements have not been evaluated by the Food and Drug Administration. This stuffing recipe is not intended to diagnose, cure or prevent any disease. If hunger persists, or nausea develops, consult a professional chef (I'm just a doctor!)