A few weeks ago, I threw out a question on social media asking for what recipes people desired for Thanksgiving week. The big requests I received were stuffing and gravy, so today I wanted to share my recipes for Thanksgiving stuffing and gravy. First up today is the stuffing!
Stuffing is one of those staples of a Thanksgiving dinner, regardless of where you live in the US. I feel like it is one of those foods that makes you think of family and customs, since each family can have their own variation on a turkey stuffing. For some it may be a difference between white bread and corn bread, stuffing the bird and cooking is separately, making it vegetarian, or so much more.
Growing up, we always went to my grandparents for Thanksgiving, and the same stuffing recipe I use now is the one that my grandmother served us each year, with a few tweaks. Flash forward to today, both my sister and I are gluten free, my dad is diabetic, and my sister is vegetarian. Quite the challenge for a family Thanksgiving dinner, right?
The recipe I have listed below has two variations: one is a gluten free stuffing that cooks inside the turkey, while the other is vegetarian with lower fat content. I list it this way because that’s how my family eats at Thanksgiving now, and I wanted to share two variations on the traditional Thanksgiving stuffing with you. Hope you enjoy!
|1 loaf||day old gluten free bread|
|1 tbsp||olive oil|
|1||small yellow onion|
|1||large red apple|
|3/4 cup||gluten free turkey or chicken stock|
|4 tbsp||butter, melted|
|2 tsp||black ground pepper|
- Slice the bread into small cubes and place into a large mixing bowl.
- Place the olive oil into a pan over medium heat. Chop the onions and mince the garlic. Add to the hot pan and cook until the onions become translucent. Chop the celery, add to the pan and cook for an additional 3-4 minutes. Pour over top the bread.
- Core and cube the apple, and add to the bread. Remove the rosemary leaves from the sprigs, and discard the sprigs. Finely chop the rosemary and add to the bread. Finely chop the sage and add to the bread. Strip the thyme leaves from the sprigs and add the leaves to the bread.
- Pour the stock and butter over the bread, and gently stir. Add the pepper and salt, and let it sit for 3-4 minutes before gently stirring again.
- Make sure the turkey has been rinsed with cold water, and that the cavity is patted dry. Fill the turkey cavity with the stuffing, and tightly tie the legs together. Cook the turkey as you normally would, adding an additional 2-3 minutes per pound to account for the bird beings stuffed.