The Best Gluten Free Thanksgiving Stuffing Recipe that even my gluten eating Father-in-Law (FIL) likes.

I thought I would post this given Turkey Day is right around the corner and I’ve had someone ask me for the recipe I make for stuffing. Stuffing was actually my “Most Depressing List of Foods that I Can No Longer Eat” list until I learned how to cook it so that I could eat it! And now, believe it or not, my FIL actually PREFERS my recipe over the regular stuffing. You actually can’t taste the difference; plus I think the butter and italian sausage helps to spice it up a bit.

Ingredients:

1. Box of Gluten Free Stuffing with herbs (see below I am using this year one from Sprouts but I have made my own and used plain GF breadcrumbs as well. If you are going the non herbed way please see my * notes down below)

2. 2 cups of celery chopped 

3. 2 cups of onion (finely chopped)

4. 2 garlic cloves minced

5. 1 lbs sweet italian loose sausage  

6. 3 tbl butter 

7. ½ cup butter melted

8. 2 eggs

9. 1 tsp salt

Steps:

1. Preheat the oven to 350 degrees.

2. Grease 9 x 13 baking dish with butter

3. In a pan, saute the butter with onion and garlic until soft. Add the celery and cook for 3 minutes or until softened. Take vegetable mixture out and place it in a large bowl.

4. In the same pan, cook the loose sausage until cooked through.

5. Place sausage in with the vegetable mixture in the bowl.

6. Crack both eggs and scramble them.

7. Melt the ½ cup butter.

8. Place the breadcrumbs in the bowl with the sausage and vegetables. Mix thoroughly. Add the eggs and mix again. Then add the melted butter and mix thoroughly. 

9. Put the entire mixture in the 9x13 pan and cook for 35 - 45 minutes or until top is golden brown. The center should read 170 degrees. Note, if the top is burning and the temperature is still not high enough you may cover it with tinfoil. 

Variations

As I noted in my recipe above, you may run into some challenges with this. I, for one, have had some years where I did not actually FIND gluten free stuffing in time. In other words, life just got ahead of me and I found myself doing my last minute Thanksgiving meal shopping too close to the actual Big Day.

So, if you happen to be like me this year, and are unable to find gluten free herbed stuffing, you may be in one of two camps. 

Camp #1: You are unable to find gluten free breadcrumbs anywhere. YIKES.

Yes, I’ve been there. In fact, this happened to me when we actually were at my sister-in-law’s house and I couldn’t find any gluten free breadcrumbs to save my life. But, I did find some gluten free bread. So, one alternative is to make them from scratch. I do recommend doing this the day before you actually make the stuffing so you’re not in the kitchen for two hours just making stuffing and having the breadcrumbs one day in advance is just fine. 

To do this, use one loaf of gluten free bread (preferably white) my personal favorite is Canyon Bakehouse bread. Cut the bread up into smaller roughly ¾ by ¾ inch pieces, and place them on a baking sheet lined with tin foil in a heated oven of around 350 degrees. Wait until you see them getting golden brown or are crispy to the touch. Then take them out and Voila! You have your gluten free breadcrumbs. Read on for what do do next because actually you fall into both camps.

Camp #2: You are unlucky and only have non-herbed gluten free breadcrumbs. (Not terrible)

So this isn’t as terrible as being in the first camp. For starters, you actually have breadcrumbs and don’t have to make them from scratch. So, the way you compensate for this is for step #8 above, mix in the following herbs to help give it some flavor. Be sure to add the fresh herbs BEFORE you mix in the egg and melted butter.

Herbs to be added:

1. 4 tbl freshly chopped sage

2. 4 tbl freshly chopped rosemary

3. 3 tbl freshly chopped parsley

Or alternatively, you may substitute any of the herbs for anything you like to give it a different flavor. It is entirely up to you and you can get a little creative.

How Thanksgiving Can Be Depressing for Gluten Free-ers 

When I realized that I had to stay away entirely from gluten (or run the risk of staying in the bathroom for 24 hours and not seeing anyone) Thanksgiving was a very depressing meal for me. The most yummy things were LOADED with gluten. I actually have a “My Most Depressing List of Foods I Can No Longer Eat” (TV) That is “Thanksgiving Version” (iykyk) Even my husband who should really not eat gluten, could still for years manage to survive on Thanksgiving and not really have issues. But with me having to go solidly NO GLUTEN, I had to make some serious adjustments.

Here is my “My Most Depressing List of Foods I Can No Longer Eat” (TV) List

1. Rolls. These were so good….

2. Stuffing. 

3. Apple Pie

4. Gravy

Fortunately these top four are mostly solvable. Rolls, I can make most any recipe gluten free now with substituting good solid gluten free flour. There are some good choices out there now. Stuffing, solved as described above. Apple Pie, I’m actually not really a big fan, but if you are going to make a pie (any pie) there are some GREAT pre-made gluten free pie crusts out there. I usually stock up ahead of time when I see them in the store and keep them in the freezer.

Here is a picture of the brand that I have in my freezer now:

Since that time, our family has managed to celebrate Thanksgiving, we are often hosting, gluten free with no challenges. We have it down to a science. When our friends come to celebrate with us often they make the gravy from the turkey drippings and to thicken it they use gluten free flour or cornstarch. It works just fine!

But Wait, What if I Go to Someone Else’s Home for Thanksgiving?

Great question. This is always a challenge, but the good news is, given that Thanksgiving meal preparation is often a team sport, I always offer to bring one or two items that I know are gluten free. Often this is stuffing so that my family may eat it that year, and or I bring a dessert. 

I do let them know that we do have gluten allergies and that we totally understand that there may be things that we are unable to eat. I ask if they would just let me know ahead of time, that is fine! The turkey is usually always gluten free or it is stuffed with gluten based stuffing. Even then, with my gluten free situation, I am able to still eat the turkey as long as there is no stuffing on the actual slice of turkey.

No matter how sensitive to gluten you are, Thanksgiving does not need to be a disaster for you, there is hope! You CAN enjoy the day and the food and most importantly the blessings of friends and/or family.