Thanksgiving Test #4: Stuffing

The main ingredient in stuffing is BREAD! Since I am allergic to Wheat and Yeast, bread is quite difficult. There is however, one bread available to me: 100% Rye, 100% Sourdough bread. Whole foods has one type in their freezer section: French Meadow Bakery Organic Sourdough – I like the European Sourdough rye the best. This bread is very thinly sliced and is always best when toasted, even for sandwiches.

I modified a recipe from LivingWithout.Com to make my stuffing, I have included the ‘egg’ version here although I did not use eggs, and added extra liquid as noted in the recipe

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Gluten-Free Apple Vegetable Stuffing

MAKES 12 TO 14 CUPS
1 pound gluten-free sausage, diced or crumbled
¼ cup olive oil
2 leeks (white and pale green parts only)
2 medium tart green apples (Granny Smith), peeled, cored, chopped
1½ cups chopped celery with leaves
2 teaspoons poultry seasoning ( I used a seasoning blend of thyme, rosemary, lavender, parsley,)
10 cups BREAD cut into 3/4-inch cubes, toasted
Salt and freshly ground pepper, to taste
3 eggs, optional (if eggs are omitted, add ½ cup additional liquid)
1 to 1½ cups gluten-free chicken broth
¾ cup chestnut or walnut pieces, toasted, optional


1.Brown sausage in a skillet and transfer to a large bowl. Drain excess grease from pan.

2.In the same skillet, heat olive oil over medium heat. Add leeks, apples, celery, carrots and poultry seasoning. Sauté until leeks and carrots soften, about 4 to 6 minutes. Pour into the bowl with the cooked sausage and blend ingredients.

3.Add seasonings and toasted bread cubes to sausage mixture. Stir gently to combine. Season stuffing to taste with salt and pepper. (This recipe can be prepared a day ahead to this point. Cover and refrigerate.)

4.Beat eggs with 1 cup chicken broth. Add mixture to stuffing and toss. (I omitted this step)

5.Add chestnuts, if using. Stuffing should be moist but not wet. If it’s too dry, add more broth. Check seasonings by browning a spoonful of stuffing in a skillet or heating it in the microwave until cooked. Taste and adjust seasonings.

6.Divide the stuffing into two portions. Cook one portion in the turkey, if desired.

7.Place remaining stuffing in a lightly oiled baking dish and cover with oiled foil. Bake alongside the stuffed bird about 45 to 60 minutes (in 325-degree oven). Uncover and bake an additional 15 minutes until stuffing is golden brown on top.

*Tip: Ten cups is roughly equivalent to 1 large loaf of bread. Toast the cubes in a 350-degree oven for about 15 minutes.