INGREDIENTS:
For the stuffing:
1 tablespoon avocado oil
1 yellow onion, chopped
2 celery stalks (leaves included), chopped
2 garlic cloves, minced
3 sprigs parsley, chopped
1 sprig rosemary, chopped
2 sprigs thyme, chopped
2 sage leaves, chopped
1/2 cup cremini mushrooms, chopped
1/2 pound sweet italian sausage
1 medium fuji apple, chopped with skin on
6 cups bread cubes (see recipe below)
3 eggs, lightly beaten
1/4 cup dry vermouth
1-1/4 cups turkey stock (or chicken broth)
2 teaspoons sea salt
1/2 teaspoon pepper
7 tablespoons salted butter
For the gluten-free bread cubes:
Ingredients
2 cups blanched almond flour (not almond meal) *
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon Celtic sea salt
½ teaspoon baking soda
5 large eggs
1 tablespoon apple cider vinegar
Instructions
Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
Pulse in eggs and vinegar, until combined
Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
Bake at 350°F for 30 minutes. Allow to cool.
* Recommend blanched almond flour - similar to this one as it's superfine.
INSTRUCTIONS:
Saute the celery, onions, garlic, sausage, apples, herbs and mushrooms in 1 tablespoon olive oil for about 15 minutes. Add the vermouth and bring to a boil. Remove from heat.
Once the bread has cooled, slice it in half lengthwise to make two thin loaves. Next, slice it into 1/2 inch strips and then across those cuts to make small cubes.
Coat with 5 tbsp melted butter. Place on a cookie sheet and toast in the oven for 30 minutes on 300° turning occasionally. The bread should come out golden brown and slightly dry.
Toss the bread crumbs with the sauteed mixture, eggs, salt and pepper, and turkey stock.
Transfer stuffing to a well buttered baking dish and sprinkle the additional 2 tablespoons of butter on top. Cover with foil, and bake at 350° for 35 minutes. Uncover and bake 15 minutes until top is golden.
Prep Time: 25 minutes. Cook Time: 1 hour 20 minutes
Tip : make the bread and toast it a couple of days before and store the toasted cubes in a ziplock. You can also sauté the mixture the night before Thanksgiving and then put it all together right before baking.
Stuffing recipe from Danielle Walker cookbook Celebrations. https://www.amazon.com/Danielle-Walkers-Against-Grain-Celebrations/dp/1607749424/ref=sr_1_1?crid=24I1GEKL71QHF&keywords=celebrations+danielle+walker&qid=1699902617&sprefix=celebrations+danielle+walker%2Caps%2C149&sr=8-1
Gluten-free bread recipe from https://elanaspantry.com/paleo-bread/
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