NO ONE WILL KNOW IT IS GLUTEN FREE WHEN THEY EAT IT AS IT TASTES SO GOOD.
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.
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"
Have you opened a new location, redesigned your shop, or added a new product or service? Don't keep it to yourself, let folks know.
Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.
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
USE GOOD QUALITY SMOKED BACON. WE ARE LUCKY ENOUGH TO HAVE A MEAT MARKET FIVE MINUTES DOWN THE ROAD THAT SELLS FABULOUS BACON.
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.
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.
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.
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
5 DROPS OF YOUNG LIVING ESSENTIAL OIL OR ZEST OF ONE LEMON
ZEST AND JUICE OF ONE ORANGE
8OZ OF WHITE MUSHROOMS
APPROX 1/2 CUP TO 1 CUP OF LIQUID ( CHICKEN STOCK OR MILK)
SALT AND PEPPER
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.
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
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.
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.
Wash and finely chop the parsley.
Get a very large mixing bowl and add the parsley and the cooled bacon and chopped up sausage and mix
Chop up the chestnuts
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.
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.
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.
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.
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.