23 Nov

Amazing Gluten Free Stuffing

This recipe is one of my favorite things to eat…ever.  I’ve adapted it from an amazing Italian recipe that came from the family that owned Sebastiani vineyards in Napa Valley, California.  I’ve adapted it pretty heavily to work for our dietary restrictions, but it’s still AMAZING.  My changes include swapping out bread for GF bread, the Parmesano Reggiano for Pecorino Romano (sheep’s milk cheese & non-cow dairy), more than tripling the amount of veg used (they’re super foods and carry the flavors just as well as the bread), I drop the garlic salt (processed and includes unwanted preservatives) and exchange for real garlic and real salt, and I think the result is an improved version.  You will be SO glad you decided to make this recipe!  My mom used this stuffing recipe growing up, and between the cheese, the white wine, and the butter…all your tastebuds can say is: WOW.

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Nutritional Note:  This recipe is free of gluten, cow’s dairy, and sugar.  It is compliant with Paleo and SCD & GAPS diets (depending on the bread you use for the stuffing).  It’s not Clean because it has the Pecorino Romano and the butter and the white wine…what?  Forget Clean!  This is our annual treat.

Prep Time:  The stuffing takes about 30 minutes of active prep; the portion of the stuffing that goes inside the turkey will take as long as the turkey to cook; the rest of the stuffing will take about 20-30 minutes in a 350 degree oven to get warm and bubbly.

Yield:  Enough stuffing for a turkey (front and back cavities) as well as a 9″ x 13″ side dish.

Recipe Cost: Approximately $27.55 (significantly less if you make your own GF bread)

Ingredients:

1 loaf Gluten Free bread (or for SCD & GAPS, a compliant bread made from nut flours), chopped into squares and toasted until crispy ($11)

1 cube (1/2 cup) grass-fed butter ($.94)

3 whole onions, diced ($2.07)

2 bunches of celery, diced ($5.98)

2 teaspoons Poultry Seasoning ($.35)

2 cups Pecorino Romano cheese, grated finely ($2.41/cup or $4.82 total))

1 cup Italian Parsley (sadly I show curly here…all the grocery store had that day…but go Italian Parsley if at all possible) ($1.39)

1 cup Turkey Broth made for this Amazing GF Stuffing (approximately $1.00)

 

Directions:

 Take the loaf of gluten free bread, and a few slices at a time, cut into large squares.  

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Spread the bread cubes around a standard sheet pan and place in a 350 degree oven until toasty & crisp.  You want the bread to get well toasted, so it won’t fall apart when mixed with the other moist stuffing ingredients.

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Place the toasted bread cubes in a large bowl (I’m using a 5qt stainless steel bowl).

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Toss the toasted bread cubes first with the chopped parsley and then the finely grated Pecorino Romano cheese.

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Separately, melt a cube of butter in a large sautee pan over medium low heat (I use All Clad’s Essential Pan, it’s huge and well suited to the amount of veg we’re sautéing here).

 

Dice up the 3 onions and two full stalks of celery, and begin sauteeing in the pan.

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As an aside note:  Save all your onion and celery ends, because when the turkey is done & eaten, that carcass will make an awesome turkey stock!  Set them aside because you can add them to your post-turkey stock and not waste any of those beautiful vegetables (or the vitamins they contain!).

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Sautee until the celery and onion are translucent.  With so much veg to sautee, it could take you as much as 20-25 minutes, depending on your stove.

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When the onions and celery are translucent, add the salt & pepper and minced garlic and sautee a few more minutes.

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Pull the veg mixture off the heat and slowly mix it into the bread cube bowl, one large spoonful at a time.  Use a spatula to blend the veg in really well.

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Then sprinkle in the poultry seasoning, and mix well.  

 

Lastly, pour 1 cup of the turkey stock into the stuffing mix and mix well.  

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That’s it,  your stuffing is ready to be roasted inside the turkey or in your 9″ x 13″ pan you’ve set aside for the remainder.

Place the stuffing in both turkey cavities:

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Proceed with the directions for roasting the turkey for the stuffing inside the turkey, and for the remainder of the stuffing, after you’ve scooped it into your 9″x 13″ dish and added another layer of romano cheese on top, you can cover and refrigerate until your ready to warm it up (for 20-30 minutes in a 350 degree oven, or until bubbly).

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Here’s a preview of what the stuffing looks like once it’s cooked inside your bird:

Thanksgiving (4 of 98)

Unbelievably yummy!

Amazing Gluten Free Stuffing
The most delicious stuffing recipe ever. Pecorino Romano cheese (sheep's milk), white wine & grass-fed butter converge to make your tastebuds say: WOW.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 loaf Gluten Free bread (or for SCD & GAPS, a compliant bread made from nut flours), chopped into squares and toasted until crispy ($11)
  2. 1 cube (1/2 cup) grass-fed butter ($.94)
  3. 3 whole onions, diced ($2.07)
  4. 2 bunches of celery, diced ($5.98)
  5. 2 teaspoons Poultry Seasoning ($.35)
  6. 2 cups Pecorino Romano cheese, grated finely ($2.41/cup or $4.82 total))
  7. 1 cup Italian Parsley (sadly I show curly here…all the grocery store had that day…but go Italian Parsley if at all possible) ($1.39)
  8. 1 cup Turkey Broth made for this Amazing GF Stuffing (approximately $1.00)
Instructions
  1. Take the loaf of gluten free bread, and a few slices at a time, cut into large squares.
  2. Spread the bread cubes around a standard sheet pan and place in a 350 degree oven until toasty & crisp. You want the bread to get well toasted, so it won't fall apart when mixed with the other moist stuffing ingredients.
  3. Place the toasted bread cubes in a large bowl (I'm using a 5qt stainless steel bowl).
  4. Toss the toasted bread cubes first with the chopped parsley and then the finely grated Pecorino Romano cheese.
  5. Separately, melt a cube of butter in a large sautee pan over medium low heat (I use All Clad's Essential Pan, it's huge and well suited to the amount of veg we're sautéing here).
  6. Dice up the 3 onions and two full stalks of celery, and begin sauteeing in the pan.
  7. As an aside note: Save all your onion and celery ends, because when the turkey is done & eaten, that carcass will make an awesome turkey stock! Set them aside because you can add them to your post-turkey stock and not waste any of those beautiful vegetables (or the vitamins they contain!).
  8. Sautee until the celery and onion are translucent. With so much veg to sautee, it could take you as much as 20-25 minutes, depending on your stove.
  9. When the onions and celery are translucent, add the salt & pepper and minced garlic and sautee a few more minutes.
  10. Pull the veg mixture off the heat and slowly mix it into the bread cube bowl, one large spoonful at a time. Use a spatula to blend the veg in really well.
  11. Then sprinkle in the poultry seasoning, and mix well.
  12. Lastly, pour 1 cup of the turkey stock into the stuffing mix and mix well.
  13. That's it, your stuffing is ready to be roasted inside the turkey or in your 9" x 13" pan you've set aside for the remainder.
  14. Place the stuffing in both turkey cavities. Proceed with the directions for roasting the turkey for the stuffing inside the turkey.
  15. For the remainder of the stuffing, after you've scooped it into your 9"x 13" dish and added another layer of romano cheese on top, you can cover and refrigerate until your ready to warm it up (for 20-30 minutes in a 350 degree oven, or until bubbly).
  16. Unbelievably yummy!
Notes
  1. Nutritional Note: This recipe is free of gluten, cow's dairy, and sugar. It is compliant with Paleo and SCD & GAPS diets (depending on the bread you use for the stuffing). It's not Clean because it has the Pecorino Romano and the butter and the white wine…what? Forget Clean! This is our annual treat.
  2. Prep Time: The stuffing takes about 30 minutes of active prep; the portion of the stuffing that goes inside the turkey will take as long as the turkey to cook; the rest of the stuffing will take about 20-30 minutes in a 350 degree oven to get warm and bubbly.
  3. Yield: Enough stuffing for a turkey (front and back cavities) as well as a 9" x 13" side dish.
  4. Recipe Cost: Approximately $27.55 (significantly less if you make your own GF bread)
Adapted from Sylvia Sebastiani
Adapted from Sylvia Sebastiani
Oreganic Farms http://oreganicfarms.com/

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Comments

  1. this is so cool

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