MY SECRET GLUTEN FREE STUFFING RECIPE

Every year without fail we have a turkey for Thanksgiving that is cooked with the stuffing under the breast and then the whole turkey is mummified in bacon. It has become a family tradition that has my husband dreaming about it long before the actual day. There is something about that blend of chestnuts, garlic and sausage ( and 20 other ingredients) surrounded by crispy skin that is attached to bacon. I know your arteries just gulped when you read that but, it is only one meal. They will forgive you when you start that juice fast on Monday. ( diets always start on Monday). The actual recipe has never been written down before. Every year we post pictures and people beg for the recipe and I either declined or gave vague ingredient lists partly because I tend to throw in ingredients and eye ball the whole blend.

If you are making this for Thanksgiving or Christmas buy chestnuts a week or two before as they tend to become very scarce close to the day. Many of the ingredients can be prepped ahead of time and frozen and then just added after defrosting.

Stuffing is a very forgiving recipe. You can add or subtract many of these ingredients to your taste. the bird can be stuffed under the breast skin or make stuffing balls and cook and serve separately. We do both. This is also a very large recipe. Make stuffing balls and cook and freeze them for a later date. This recipe is my favorite blend of flavors. It might become yours too. One taste of that stuffing, crispy skin and bacon and you will be dreaming about it too!

GATHER YOUR INGREDIENTS

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THERE IS NOTHING WORSE THAN GETTING HALF WAY THROUGH A RECIPE

AND THEN REALIZING THAT YOU DO NOT HAVE ALL THE INGREDIENTS.

ONE OF THE MAIN INGREDIENTS IN THIS RECIPE IS CHESTNUTS.

THE SHELLED AND PREPPED ONES SELL OUT CLOSE TO THANKSGIVING. BUY THEM EARLY

PREPARING AS MANY OF THE INGREDIENTS AHEAD OF TIME MAKES LIFE LESS STRESSFUL ON A HOLIDAY

THE BREAD MAKES THIS GLUTEN FREE. ALL THE OTHER INGREDIENTS ARE NATURALLY GLUTEN FREE.

NO ONE WILL KNOW IT IS GLUTEN FREE WHEN THEY EAT IT AS IT TASTES SO GOOD.

YOU WILL NEED

16 OZ OF PREPPED CHESTNUTS

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IF YOU BUY CHESTNUTS IN THEIR SKIN YOU NEED TO BUY MORE THAN A POUND WEIGHT.  I USED TO BUY THE RAW ONES AND SPEND HOURS BOILING AND PEELING THEM AND THROWING HALF OF THEM OUT AS THERE WERE BUGS IN THEM.  BUY THE PREPPED ONES!

A 16 OZ LOAF OF GLUTEN FREE BREAD OR BREAD OF CHOICE

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IF YOUR BREAD IS FRESH YOU WILL WANT TO TOAST IT.  THIS LOAF WAS CRUMBLY.  I PREFER UDI'S OR YOU CAN MAKE YOUR OWN.

1- 1 1/2 POUNDS OF BREAKFAST SAUSAGE

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DEPENDING ON HOW MUCH YOU WANT YOUR ARTERIES CLOGGED USE THE SMALLER OR LARGER AMOUNT.  YOU CAN BUY THIS AHEAD OF TIME FROM THE FREEZER SECTION AT THE SUPERMARKET OR FROM A LOCAL MEAT MARKET AND FREEZE.

TWO MEDIUM ONIONS

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YELLOW ONIONS ARE A PANTRY STAPLE IF YOU ARE COOKING FROM SCRATCH.  JUST MAKE SURE YOU HAVE THEM BEFORE YOU START.  AS THEY SAY "NEVER ASSUME"

ONE BULB OF GARLIC

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ONE BUNCH OF PARSLEY

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Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.

TWO APPLES

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APPLES NOT ONLY ADD FABULOUS FLAVOR BUT THEY WILL MAKE THE STUFFING MOIST.  THEY COOK DOWN IN THE MIX AND CANNOT BE SEEN IN THE FINAL PRODUCT   

YOUNG LIVING LEMON OIL OR LEMON ZEST AND ZEST AND JUICE FROM ONE ORANGE

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YES! LEMON OIL.  YOUNG LIVING IS THE ONLY BRAND THAT I WOULD EVER INGEST. ( click on the picture to go to my oil website)i  IF YOU WANT A VERY VIBRANT LEMON FLAVOR USE THE OIL OTHERWISE USE LEMON ZEST.

ONE POUND OF BACON

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USE GOOD QUALITY SMOKED BACON.  WE ARE LUCKY ENOUGH TO HAVE A MEAT MARKET FIVE MINUTES DOWN THE ROAD THAT SELLS FABULOUS BACON. 

8oz WHITE MUSHROOMS

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IF YOU HATE MUSHROOMS LEAVE THEM OUT.  THEY WILL DISAPPEAR IN THE FINAL PRODUCT AND ARE THERE FOR FLAVOR ONLY.  IF YOU ARE ADVENTUROUS ADD DIFFERENT MUSHROOMS. 

THREE EGGS

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THESE ARE THE BINDER THAT KEEPS THE STUFFING TOGETHER AFTER COOKING.  THE PROTEIN IN THE EGGS HARDENS WHEN HEATED AND YOUR STUFFING WILL NOT FALL APART AS YOU CARVE THE BIRD.

CHICKEN STOCK OR MILK

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ACCEPT NO SUBSTITUTES.  BETTER THAN BOUILLON IS THE BEST!  ENOUGH NEEDS TO BE ADDED SO THAT THE STUFFING IS MOIST AND PLIABLE WHEN YOU ARE STUFFING THE BIRD.  YOU NEED ENOUGH LIQUID TO MAKE IT BIND TOGETHER BUT NOT TOO MUCH TO MAKE IT MUSHY.  ADD A LITTLE AT A TIME UNTIL YOU CAN FORM BALLS OF STUFFING THAT STAY TOGETHER. I USED ALMOND MILK.  BEWARE OF AN OVER SALTY STUFFING IF ADDING STOCK.   

INGREDIENTS LIST

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16 OUNCES OF PREPARED CHESTNUTS


1 LOAF ( 16OZ) OF GLUTEN FREE BREAD


1 - 1 1/2 POUNDS OF LOOSE BREAKFAST SAUSAGE


1 POUND OF BACON


2 MEDIUM ONIONS


ONE BULB OF GARLIC


ONE BUNCH OF PARSLEY


2 APPLES


5 DROPS OF YOUNG LIVING ESSENTIAL OIL OR ZEST OF ONE LEMON


ZEST AND JUICE OF ONE ORANGE



8OZ OF WHITE MUSHROOMS


3 EGGS


APPROX 1/2 CUP TO 1 CUP OF LIQUID  ( CHICKEN STOCK OR MILK)


SALT AND PEPPER


THE STEPS

STEP ONE

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The sausage can be booked on te stove in a pan or in the oven.  I prefer the oven as I do not have to watch it.  You want to cook thoroughly and render out the fat.  Set the oven to 350 degrees.  Line a baking pan with parchment paper.  If you rinse the pan with water and do not dry it the parchment will stick to the pan and not slide around.  Take the loose sausage and form in to patties about the size of a hamburger.  Wearing surgical gloves makes this slightly less gross.  Cook for about 30 minutes until cooked through.  Set aside to cool.  

STEP TWO

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Everything tastes better with bacon.  Who doesn't love bacon?  Ok, maybe a vegetarian but we know what they are missing.  Try and find good bacon.  The stuff a the store encased in plastic is not good bacon but will do if that is all you have access to.  Look for a local butcher or meat market and see what it should look like.  

Use kitchen scissors to cut the bacon in to 1 inch pieces.  Put everything in a pan and cook.  Do not put on a high heat or you will end up burning it and you will cry.  A med to low heat will slowly crisp the bacon and render out the fat.  Do not throw that fat away!    Use a slotted metal spoon to remove the bacon and set aside to cool

STEP THREE

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Peel and chop the mushrooms into small pieces about the size of a pea or a little bigger.  Cook on a high heat in that fabulous bacon fat. Stir constantly so they do not burn.  They will get nice and brown and crispy.  Set aside to cool with the bacon and sausage.

STEP FOUR

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When the sausage has cooled, chop it up in to dime sized pieces.  If you do this when it is hot then you will burn your fingers.  This is not a fun experience unless you have masochistic tendencies.  

STEP FIVE

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Wash and finely chop the parsley.  

STEP SIX

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Get a very large mixing bowl and add the parsley and the cooled bacon and chopped up sausage and mix

STEP SEVEN

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Chop up the chestnuts 

STEP EIGHT

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You can use Young Living lemon and orange oil here if you want.  Only YL.  Do not ingest other oils.  If you do not have a lemon and orange on hand this is a great option.  Even if you do it will be far more powerful.  If you love lemon flavor try the oil option.  If using the fruit then zest and add the orange juice to the mix.

STEP NINE

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The bread that I used what pretty dry and crumbly.  If you have fresh bread toast it and then cut in to cubes and then add to bowl.  1/4 inch chunks work perfectly.

STEP TEN

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Peel and chop two apples.  You will not even know they are there when you eat the stuffing.  They will add to the flavor and moisten the stuffing. 

STEP ELEVEN

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Make room in your fridge and chill the bowl of all these delicious ingredients.  You do not want to put warm stuffing in the bird.  I make this the day before and then chill over night.  Normally birds go in very early so you do not want to be up at 4am making stuffing and trying to cool it.

STEP TWELVE

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When the mix is thoroughly cooled in the fridge add in 3 eggs.  Put on surgical gloves and mix and press it together.  You can form into balls about the size of a golf ball or you can do what we do and stuff under the breast skin.