Ok, yes, this is a blog post repeat from last year.  But I thought it was so tasty that I should post it again.  This gluten-free stuffing recipe is both family and customer approved (I made this at the demo kitchen where I work and handed it out to customers last year, and it was very well received).

For many people the stuffing is a very important part of the Thanksgiving feast (I am one of those people), so my goal was to make a a gluten-free stuffing recipe that was as traditional as possible for my aunt, uncle, and cousin who are all following gluten-free diets. Of course I love having a gluten-free stuffing too because I am on a wheat-free diet (or at least I try to be). The only problem is that it’s loaded with figs, apples, and onions, all things I try to avoid on my low FODMAPs diet. Oh well, Thanksgiving will have to be a day of thanks, and a bit of suffering for me

This recipe was adapted from a recipe I found in Clean Eating Magazine. Enjoy!

Fig, Apple and Sage Stuffing

Prep time: 25 minutes • Cook time: 35 minutes

Ingredients

  • 2 loaves Gluten Free whole grain bread (brand of your choice), chopped into 1/2-inch cubes
  • 1 T olive oil
  • 2 to 3 carrots, peeled and finely chopped
  • 3 to 4 celery ribs, finely chopped
  • 1 large white onion, finely chopped
  • 1 t dried thyme
  • 1 t chili powder

– 1 t rosemary

  • 2 t sea salt
  • Fresh ground black pepper, to taste
  • 10 to 12 unsweetened dried figs, chopped
  • 2 gala apples (or Macintosh), cored and chopped
  • 3-4 cup low-sodium chicken broth, plus additional as needed
  • 2 T chopped fresh sage

OPTIONAL:  Top with a gluten free gravy, which can be made using one of these gluten free thickeners.

Directions

  1. Preheat oven to 400 degrees. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.
  2. Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet. Stir in sage.
  3. Coat a large baking dish with olive oil cooking spray and add stuffing. Drizzle with an additional 1 to 1 ½ cups broth (you want the consistency to be moist, but not wet). Cover with foil and bake at 400 degrees for 20 minutes. Remove foil and bake until the top is lightly browned, 10 to 15 minutes. Serve hot.

QUESTION: What’s your favorite part of the traditional Thanksgiving meal? For me it’s stuffing. I also love turkey with cranberry sauce on top.Oh, and I also really love leftovers the next day!