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Gluten Free Turkey Stuffing

Stuffing has always been the highlight of the Thanksgiving meal for me.  So I had to, just HAD TO figure out a way that I could enjoy stuffing when I went gluten free.  Good news!  You don’t have to miss out on stuffing anymore either.  I used this recipe last Thanksgiving on my gluten eating family and NO ONE had a bad word to say about it. This recipe is inspired by my mother, Bonnie Smith.  She always made the holidays special with her feasts seasoned with love.  Mom would make one batch of corn bread and one batch of biscuits a day or two in advance and let them dry out a bit.  Then she’d cut it into cubes or tear it by hand.  You can hoard bread ends from your favorite gluten free bread until you have enough, or you can make Skillet Corn Bread and Cheddar Biscuits (minus the cheese) to create this stuffing. Hope I did it justice, Mom.  Love you.

The Stuff You Need:

For a 14 – 15 pound turkey:* (see chart below for larger birds)

12 cups of cubed or torn bread; dry to semi-dry

1/2 cup Butter

1 cup Onion, diced small

1 cup Celery, diced small**

1/2 teaspoon ground Pepper

1 teaspoon dried Sage***

1 cup broth per 4 cups bread cubes (approximate)

1 teaspoon dried Thyme

1 teaspoon dried Savory

Here's How It's Done:

  1. Melt the butter in a large fry pan over medium heat.
  2. Add the onion and celery and cook until softened.
  3. Add seasonings and stir to combine.  Remove from heat.
  4. In a very large bowl or stock pot, combine bread, cooked celery and onions.  Stir to combine.
  5. Add broth in small amounts until stuffing mix is just moistened.
  6. Place stuffing inside the turkey cavity.  Don’t pack or over stuff.  Pin or tie the openings of the turkey and roast at 300 degrees for 20 minutes per pound.
  7. Any remaining stuffing can be cooked in a casserole dish, covered in foil, for an hour or two at the same temperature.
  8. When the turkey is done roasting, let it sit for 20 minutes before carving.  Remove stuffing to serving bowl promptly.


*Stuffing Calculation Chart
Quantity of Stuffing Size of Bird Number of Servings
6 cups 8 to 10 pounds 8 to 9
2 quarts 10 to 12 pounds 10 to 11
3 quarts 12 to 15 pounds 12 to 16
4 quarts 15 to 20 pounds 18 to 20

1 Quart = 4 Cups

**You can dice your onions and celery a day or two in advance to save some time on Thanksgiving day.

***Feel free to adjust seasonings to suit your own taste.

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