Turkey lurkey doo and
Turkey lurkey dap
I eat that turkey
Then I take a nap

Adam Sandler, The Thanksgiving Song

As I feverishly type this post, we are but four short days away from Thanksgiving.  Families across America will be celebrating this wondrous holiday.  Aunt Gertrude will speak in great detail of her bunions and proctologist appointment.  Cousin Stevey will poke you in the side and ask how much weight you’ve gained.  Grandpop will guzzle Rob Roys while Grandmom tries to pimp out her Jell-o mold.

Can you survive Thanksgiving?

Yes!  Just as soon as you pour yourself a generous (potato vodka) martini and serve up some gluten free Turkey Day delights.

Here’s the latest addition to my Gluten Free Thanksgiving menu.  A few tips: gluten free bread is very dense. It absorbs more of the liquid than traditional gluten-filled bread, so I increased the total liquid added.  I used my breadmaker to bake a loaf of Bob’s Red Mill GF Bread. This stuffing came out moist but not mushy. I also used roasted chestnuts for the first time in this recipe. I’m not totally sure if I like the taste of chestnuts. Nor do I like the work it took to shell those little suckers. Use them at your discretion. I served this with Simply Organic Mushroom Gravy – it was delicious!

Gluten Free Stuffing

6 cups of gluten free bread cut into 1 inch cubes
3/4 cup diced carrots (1 carrot)
3/4 cup diced celery (2 celery ribs)
1/2 cup diced shallots (2 medium shallots)
3/4 cup diced onion (1/2 large onion)
2 1/2 cups (4 ounces) roughly cut shitake, baby bella, & oyster mushroom mix
20 chestnuts roasted, peeled, & roughly cut
2 cups vegetable stock
6 tablespoons butter
1 egg
1 egg yolk
1/2 cup whipping cream
16 sage leaves (fresh)
3 sprigs marjoram (fresh)
1 sprig rosemary (fresh)
sea salt & pepper to taste

Preheat oven to 350 degrees.

Toast bread cubes in oven for 20 minutes or until dried. Set aside.

Add diced carrots, celery, shallots, & onion to food processor. Pulse approximately 20 times to chop finely (but not to the point of “puree”). In a large skillet, melt 2 tablespoons of butter. Saute carrots, celery, shallots, & onion mixture for about 3-4 minutes. Add 2 more tablespoons of butter and add mushrooms. Saute for 2-3 additional minutes. Add 2 more tablespoons of butter and add fresh sage, marjoram, rosemary, sea salt, & pepper. Saute for another 1-2 minutes.

In a baking dish, add toasted bread crumbs and chestnuts. In a mixing bowl, whisk vegetable stock, egg, egg yolk, and whipping cream. Pour wet mixture over bread crumbs & chestnuts. Then thoroughly fold in sauteed vegetable mixture.

Bake for 25 – 30 minutes at 350 degrees until golden brown. Be sure to stir stuffing halfway through the cook time.