The inspiration for this post of my Gluten Free Thanksgiving Stuffing is obvious. Since my gluten free world is new, I have never made a gluten free stuffing before. I used the TEFF FLOUR gluten free bread I made the day before as the bread for this stuffing. My stuffing followed the traditional process with a mirepoix of celery, carrots and onions creating the base of flavor. I elevated this stuffing by adding mushrooms to the mirepoix and fennel and apples to the ingredient list.
Our family’s thanksgiving is such an amazing experience. My wife has 3 brothers and every one now has grown children. The whole family has moved away from their original Flint roots but everyone comes home for Thanksgiving. We have 23 people in one house. It has its bumps but it is an amazing experience that I am so glad I get to be a part of. When it comes to Thanksgiving dinner, we are the hosts. We have more than 50 people at our dinner. We eat in the garage – we need the space. And I have been volunteered in the last few years to cook the turkeys. Well at least 2 of the 3 turkeys. I smoke them and they are awesome. I have also been apprenticing with my father-in-law so I can make the recipes his way to preserve this legacy.
The addition of fennel, the apples, the mushrooms and the leeks elevate the traditional stuffing. It also shows that you can do whatever you want. I am not saying that I picked crazy ingredients to add in my stuffing. I picked ingredients that I like. You can do the same thing. Choose items you like to eat and add them in. Think about color and texture and you have it all.
The vegetable cast of characters.
The sautéing of the vegetables.
The stuffing in the dish pre-bake.
Gluten Free StuffingThanksgiving
- 1 Loaf Teff flour bread cut in cubes
- 1 Whole Onion diced
- 1 Bulb Fennel diced
- 2 Pints Mushrooms chopped
- 2 Stalks Celery diced
- 2 Whole Carrots rough chop
- 1 Whole Leek whites and a little green
- 2 Whole Apples cored and rough chop
- 2 Cloves Garlic chopped
- 2 Tsp Salt
- 2 Tsp Pepper
- 1 Tsp Dried Sage
- 2 Tsp Dried Thyme
- 1 Tsp Dried Tarragon
- 4 Cups Turkey Stock
- 1 Tbsp Olive Oil
Begin by heating the oil in a skillet. Add the mirepoix, fennel, leeks and spices to the skillet and cook for 6 - 8 minutes to soften. Add in the mushrooms and cook for another 5 minutes to reduce the mushrooms.
Let cool. Grease a baking dish. Add in all the ingredients including the bread. Add the stock a couple of cups at a time. Mix thoroughly. Add the rest of the stock. Let soak for 30 minutes.
Bake in a 325 degree oven for 45 minutes. Finish under the broiler to brown the top of the stuffing.
Serve and enjoy!