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.
Thanksgiving wouldn’t be the same without family or stuffing. Here’s my second recipe for gluten free stuffing (sans roasted chestnuts).
Like your stuffing with gravy? You can make a mouthwatering gluten free country-style gravy with Betty Crocker’s Gluten Free Bisquick Mix as a base. Or check out these gluten free gravy mixes: Road’s End Organic Savory Herb Gravy, OrgraN Vegetarian Gravy, or Maxwell’s Kitchen Brown Gravy.
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
2 cups vegetable stock
6 tablespoons butter
1 egg yolk
1/2 cup heavy 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 cubes. In a mixing bowl, whisk vegetable stock, egg, egg yolk, and heavy cream. Pour wet mixture over toasted bread cubes. Then thoroughly fold in sauteed vegetable mixture.
Bake for 25 – 35 minutes at 350 degrees until golden brown. Be sure to stir stuffing halfway through the cook time.