I love making stuffing for festive turkey celebrations. You?
I have made some changes to my long time recipe so I now make a "Gluten Free Stuffing" with some tasty twists. Canadian Thanksgiving is always in October, so we have this delicious meal, with a few variations, in October.
I've shared this one, with countless friends over the years and it's always a hit. I use fresh herbs from my garden, dried over a few weeks before needed. As with many of my recipes...they are guidelines and open to additions and substitutions. I will share how I made it recently, and include some other options from other 'experiments'!
Gluten Free Stuffing with a twist is easy to make and includes dried fruit and a liqueur. These can be omitted, of course, but the fruit adds a 'juicy' bite here and there, and the liqueur's alcohol is cooked off before adding to the mixture, imparting flavour only.
I normally toast the bread cubes before-hand to make them like croutons in the bowl, but it's not necessary. Ok.. so here's my recipe (from a 30+ year old sharing from a local paper. I still have the scrap of worn newsprint, well-loved over many years.)
Yummy Gluten Free Stuffing
Gluten Free Stuffing
This delicious stuffing is a crowd-pleaser and EASY to adapt to #glutenfree or #keto lifestyles.
Ingredients
- 1 cup chopped prunes or dried apricots, raisins, or your fave dried fruit
- ½ cup port or orange liqueur, sherry or fruit juice
- ½ cup best quality butter
- 4 large celery stalks chopped
- 2 large onions chopped
- 1 large or 2 medium apple unpeeled, cored, diced
- 2 tablespoon sage dried (or 3 tablespoon fresh leaves, finely chopped)
- 1 teaspoon thyme dried (or 2 teaspoon fresh, chopped finely)
- 1 teaspoon savory dried (or 2 teaspoon fresh, finely chopped)
- ¾-1 teaspoon sea salt
- 1 teaspoon black pepper freshly ground, if possible
- 12 cups gluten free bread (or low carb bread etc) chopped into cubes, dried*
- 1 cup nuts coarsely chopped (almonds, pecans, walnuts etc)
- 1 cup chicken stock or luscious broth, your choice
Instructions
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In a small pot, combine the dried fruit and liqueur; bring to a boil and set aside..
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Melt butter in a large pot, over medium heat.
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Add the onions and celery. Stir.
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After about 5-7 minutes, when onions have softened,
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Add the apple and stir into the mix
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Turn down the heat to medium-low
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Add the sage, thyme, savory, salt and pepper
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Stir all together, and enjoy the fragrant aroma!
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Add the bread cubes and nuts, if using, a little at a time to coat the bread with the mixture.
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Add the port and prunes - or whatever fruit mixture you have used.
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Add the stock, stirring all to moisten.
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It's ready !
Recipe Notes
To toast the bread cubes before-hand:
Spread bread cubes on a greased baking sheet in a single layer and bake in a 400 F oven for 8-10 minutes, or until golden.
When the stock, above has been stirred into the mixture to coat as evenly as possible, either stuff into the cavity of the turkey just before roasting or bake in a 300F oven for 30 minutes, at some point in the day: when there's space in your oven!
Sometimes, we pull out the turkey when it's done and bake the stuffing while the turkey is 'resting'.
It's a few years now that we've been brining our turkey, so I don't stuff it, but place onion and garlic and maybe a mandarin or two, sectioned, into the cavity.
This recipe makes enough for a 16-18 lb (5.75-6 kg) turkey.
* 12 cups of bread cubes = 2 good sized loaves (that was this year. Depends upon size of loaves of course!)
Adapted from from a longtime favourite traditional recipe
Recipe above in printable format. I know it's not rocket science, but I did take some pics as I was making it, so here they are:
Onions, Celery + 1 Honey Crisp apple
Cubed gluten-free bread added. Stir.. Stir... Stir!
Ready to Roll ~ into that turkey or into the oven!
How do you make YOUR stuffing?
Do you use any unusual ingredients?
Do you have a family stuffing that is a 'must have' or do you experiment with new ideas? I'd love to hear.. and if you are up for a new one.
Try this one and do share your thoughts!!
Good wishes! xo Carol
Don Baiocchi
I like dried fruit in stuffing but prunes soaked in port? Now THAT is brilliant. Definitely adding this to my list!
Cheryl Malik
This looks like it is filled with all kinds of healthy ingredients. I'm super excited to make this recipe!
Carol Little
Thanks Cheryl. Hope you try it. We love this one.
StaceyCrawford
Such a tasty stuffing recipe! I love the apples and prunes in there.
Meredith
Stuffing is my favorite Thanksgiving side dish - thank you for a delicious GF version!
Carol Little
You are most welcome. i hope you try this recipe and enjoy it!
jennifer
Great option for my several gluten-free family members visiting, thanks for sharing!
ChihYu
So wonderful to be able to enjoy delicious stuffing that's gluten free!
Carol Little
So many of my clients and friends make this stuffing now!!
Jessica
All the best flavors made gluten-free! What a great way to celebrate the holidays.
Raia Todd
I love all the herbs and fruit in here! So delicious!
Carol Little
Thanks Raia. Hope you make it for a feast -- It's SO good!
Erin
This looks pretty easy to whip up! What's your favorite GF bread to use? I love BFree if I can find it!
Carol Little
Thanks Erin. I have a fabulous gluten free certified bakery near me.. I buy from the baker.
Jean
This looks delicious! Stuffing is my favorite part of the holidays.
Carol Little
Jean.. It is so very delicious. I hope you'll try it!
Sharon
Can’t wait to make this stuffing tomorrow for Christmas . Made it on Thanksgiving and it was fabulous. Everyone loved it.
Sharon R Stapleton
I made this stuffing for the first time and it is fabulous! All the turkey eats loved it.
I will certainly make it again.
Carol Little
thanks for writing Sharon! It is indeed a keeper. Glad everyone enjoyed it. xox
Emily @ Recipes to Nourish
I love stuffing! This looks so yummy, I especially love the dried fruit in it.
Megan Stevens
Love the prunes in this, and the step by step photos!
The Food Hunter
This is my kind of recipe!
Elaina
Your stuffing recipe sounds so good! I love all the "fancy" mix-ins like dried fruit and port. Makes me want to step mine up a notch this year. I usually stick to celery, onion, dried herbs, LOTS of butter, broth (or drippings), and sourdough croutons.
Carol Little
Hope you try this one Elaina.. It's so easy. and gets rave reviews. Note. I don't tell anyone about the prunes.. rarely about the Port.. It just adds another level of flavour!
Anna@GreenTalk
Love the idea of the apples added to the stuffing. I assume that is summer savory not winter savory?
Carol Little
Anna. Thanks.. I have used both! one or other or both. Depends what I have. I like the taste of both so use. Either is good..
Jennifer Margulis
This looks delicious. I didn't realize that Canada's Thanksgiving is a month earlier than Thanksgiving in America. Thank you for this recipe!
Carol Little
You are most welcome. Yes. ALWAYS in October, end of first week or so.. NO SALES or otherwise Black Friday kinds of retail frenzy.. Just dinner..and a visit, normally.
Hope you enjoy. and maybe try this one on your TG !
linda spiker
Looks and sounds fabulous Carol! I didn't know Canadians celebrated Thanksgiving in October!
Carol Little
Yes~ always the fist Monday in October. Our harvest is earlier than yours.
We have no "retail madness" just a meal with family and/or friends.
Turkey is traditional ~ my family meal at TG always turkey.. Hope you'll try the recipe Linda!