So we begin to prepare for the big feast….our gorgeous fall color in Seattle has been knocking us out daily as we savor warm, sunny, fall days here. These days are incredibly rare.
But the weather for this weekend brings us back to reality with a forecast for rain and more rain so it is a good time to bring out those Thanksgiving recipes and decide what you will make this year. I am so thankful that my husband doesn’t have surgery planned for the holiday this year….what was he thinking last year anyway!!!! I know…. ” football, football, football…I am sitting on the couch anyway, I might as well be recovering from surgery.”
Hazelnut Sausage Stuffing
Stuffing has always been a difficult recipe for us since going gluten free. We have tried cornbread and regular gluten free bread and the stuffing always seems a bit crumbly and not quite right. This year I am going to use Udi Bread and am pretty excited about that possibility.
A friend gave me this recipe
and we have used it for the past two years in its’ original form — my 15-year old raves about it whenever the topic of Thanksgiving is mentioned. I am not sure of its’ original source. The ingredient that makes him so ravenous for this stuffing is the full fat in the Jimmy Dean Sausage.
I have seen postings on several websites that say the Jimmy Dean all-natural regular pork sausage is gluten-free, if I use it this year I will add my own fresh chopped sage since the JD sage sausage has MSG in it. The recipe shown below hasn’t been fully tested as I am making substitutions this year, if you have ever baked one of my cakes or pies you know my instincts are pretty good. You can make it either way but I am convinced that using Udi bread and hazelnuts will make it even better.
The original recipe calls for an 8-14 ounce jar of peeled chestnuts but this year I am using fresh hazelnuts. The original recipe also calls for 8 cups of cubed bread but last year that was just too much using gluten free bread (though in using Udi maybe you will want to use that much).
I recommend tossing the bread cubes with the olive oil and toasting them in a 250 degree oven until crisp– if you use Udi bread you may be able to get away with using stale Udi bread cubes instead. With any other gluten free bread toasting the cubes is definately needed unless you want bread crumbles in your stuffing.
I plan to bake our stuffing in a buttered baking dish for about an hour or so until brown and crispy at 375 degrees F. rather than stuffing the turkey.
How to Skin Hazelnuts
To remove the skin, spread hazelnuts on a baking sheet in an even layer. Roast at 350 degrees F. for 10-15 minutes, or until skins begin to flake. Place a handful of hazelnuts into a dish towel and rub the nuts until most of the skin is removed. Repeat with remaining hazelnuts.
Removing the skin from hazelnuts
hazelnut stuffing ingredients
Hazelnut Sausage Stuffing
(for a 10-12 pound turkey)
1 cup chopped celery
1/2 cup chopped onion
1/2 cup butter (or use dairy-free margarine)
1 teaspoon rubbed sage or poultry seasoning
1/4 teaspoon fresh black pepper
1/8 teaspoon salt or more to taste (depends on sausage used)
1 pound seasoned ground sausage (or use Jimmy Dean all natural regular pork sausage with one tablespoon fresh chopped sage mixed in)
4 cups cubed gluten-free bread
1/4 cup olive oil
1 cup coarsely chopped skinned hazelnuts
3/4 cup chicken broth or water
Saute celery and onion in butter until just tender. Add seasonings and set aside. In a medium skillet, brown and crumble the sausage, discarding all excess fat. Toss the bread cubes with the olive oil and toast them in a 250 degree oven until crisp. Combine sausage, cubed bread, and hazelnuts with the celery/onion mixture and mix well. Add broth and mix until stuffing is just moist. Stuff turkey and bake any leftover stuffing in a foil packet next to turkey adding turkey bastings once or twice to moisten as turkey cooks.[/print_this]
Ready to plan your holiday meal?
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