Gluten-Free Sage Stuffing
Author: Michelle Babb on Jan 3rd, 2012
Recipe Category: Thanksgiving
1 Hour 15 Minutes
I've converted one of my favorite stuffing recipes into a gluten-free, dairy-free Thanksgiving treat. After one too many food safety stories on stuffing the cavity of the bird, I tried putting the stuffing between the skin and breast meat and now I would never do it any other way. You still get the juices from the turkey infused in your stuffing and you prevent the breast from overcooking at the same time!
- 1 large loaf or 2 small loaves of gluten-free bread, cubed
- Olive oil spray
- 2 tablespoons olive oil
- ¾ cup onions, finely chopped
- 1 ½ cups celery, chopped
- 1 apple, peeled, cored and chopped
- 1 teaspoon ground sage
- 1 teaspoon thyme
- 1 ½ teaspoons salt
- ½ teaspoon ground pepper
- 1 cup vegetable broth
- Set oven to broil. Place bread cubes on baking sheet and spray cubes with olive oil. Broil until bread cubes are brown, tossing and spraying more olive oil if necessary. Transfer cubes to a large bowl and set aside.
- In a large skillet, heat olive oil. Add onions and sauté until translucent. Add celery and continue to sauté for 3-4 minutes, until celery is tender. Transfer onions and celery to large bowl with the bread cubes. Add apples, sage, thyme, salt and pepper. Slowly add vegetable broth and combine until ingredients are moist.
- Carefully separate the skin from the breast meat of the turkey. Place stuffing between the skin and the breast on both sides of the turkey and roast as desired. If there is leftover stuffing, add ½ cup vegetable broth, toss and place in a loaf pan. Cover and bake for 1 hour.
Makes 6-8 servings