On Thanksgiving, there is no replacement for traditional bread stuffing. My first gluten-free thanksgiving was sans-stuffing and I vowed never to make that mistake again. I based this recipe on one that I found from Whole Foods Market, but altered it to make it a little more like mom's. The best part: no one has ever guessed this was gluten-free.
Gluten-Free Bread Stuffing
12 cups (almost 2 loaves) gluten-free bread cubes (I like to make one box of whole foods market sandwich bread mix and one loaf of pamelas bread mix)
1 pkg. ground turkey sausage
4 cloves garlic, minced
1 large yellow onion
2 cups celery, diced
3-4 carrots, peeled and diced
4 tbsp butter
2 tsp. dried sage
2 tsp dried thyme
1 tsp orgeano
1 1/2 tsp dried rosemary
2 tsp dried marjoram
2 tsp sea salt
1 tsp groud black pepper
4 tbsp parsley
1 large box low-sodium chicken broth (you may need more)
2 large eggs
Cook ground turkey sausage into crumbles. Set aside.
Toast bread cubes in a preheated 300 degree oven for 20 minutes or until dried, stirring frequently to avoid browning. Set aside.
Saute vegetables and garlic in butter until soft, being careful to avoid browning. Add spices and cooked ground turkey sausage crumbles. Whisk eggs and 2 c. chicken stock and pour over bread cubes and mix into sauteed vegetables. Place in baking pans prepared with non-stick cooking spray, cover with foil, and bake in preheated 350 degree oven for 3o-45 minutes.
We had a Thanksgiving Potluck at Pearlfisher (the design studio for whom I work) today, at which my chosen dish-to-pass was dessert. In keeping with true American Thanksgiving spirit, I needed to make a pumpkin pie. (I also made an apple pie...which will be posted shortly). I wanted to make both pies gluten-free and vegan, while remaining appealing to the masses. I was pleased with the gluten-free pie crusts I had made in the past, however, I often wondered if they could be made more flaky and less crumbly/cookie like. Success was achieved with the recipe I will post when it's not an ungodly hour...
