Gluten Free Sage Stuffing Recipe

Gluten-free Stuffing

I realize that this is pretty late, but since I just made my stuffing and have it waiting in the refrig, I decided to pass the GF recipe along to those who may be in a panic at the last minute, hunting for a good gluten-free stuffing recipe:

2 types of GF bread. In my case, I used

Gluten Free Sage Stuffing Recipe:

Kinnickinick white sandwich bread, several slices, torn into small pieces.
Udi's whole grain bread, several slices, torn into small pieces.
I let the bread sit out for a while to dry out, and even put it in the oven at 120 degrees for a bit, for that purpose.

3 ribs celery, minced
1 large onion, minced
1 clove garlic, minced
2 Alfresco GF chicken sausages, skinned and then ground in a food processor
1/2 c. pecans, chopped
olive oil and butter
1 apple, diced

Place torn bread into a very large bowl.
Heat olive oil and butter in large skillet.
Saute ground chicken sausages, celery, onion, and garlic
Stir in pecans. Pour over the torn bread.
Mix well.
At the last minute, dice the apple and stir it into the mix.
Sprinkle on poultry seasoning and stir in.
Taste. Is it good? Need more poultry seasoning?
Stir in more. Taste. Is it good? (etc.)

 Turkey in brine in a large bakery tub

and kept cold with ice

I'm brining my turkey, so I'm not going to add any salt to the stuffing. If I were not brining the turkey, then I would be adding salt to the stuffing.

Cool. Keep stuffing in 2 large ziploc bags in the refrigerator  (I use two so that I can lay them flat, so that the stuffing can cool down quicker.)

Stuff cold stuffing into the cold turkey before roasting. Do NOT put warm stuffing into the turkey. Not safe.

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Have a Happy Thanksgiving!!

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