Wednesday, November 26, 2014

Our Gluten Free Dairy Free Thanksgiving Stuffing

I came up with this recipe last year (and posted it shortly before Thanksgiving) when I was longing for a gluten free dairy free stuffing that everyone in the family could eat but I couldn't really find anything that I liked.  After some experimenting I came up with this.  This year I'm going to add some gluten free bread crumbs that I'm going to be making with Sadie's favorite gluten free bread (I'll be slicing and toasting the bread today with a little bit of garlic, making this recipe today as is, and then throwing them together and heating them up tomorrow, because this recipe is best made the day before you're going to use it).

4 stalks celery, diced
1 yellow onion, diced
1 purple onion, diced
3 cloves garlic, diced
10 white mushrooms, diced
1 green apple, diced
1 red apple, diced
1 cup pecans
½ lb ground pork
¾ quart chicken stock
1 tbs Thyme + about 1 tsp
1 tbs Sage + about 1 tsp
1 tbs Rosemary + about 1 tsp
1 tbs Tarragon 
1 tsp Celery Seed
1 tsp Parsley
1 tsp Salt + about 1 tsp
1 tbs Onion Powder + about 1 tsp
1 tbs Garlic Powder + about 1 tsp
½ cup honey

Preheat the oven to 350 degrees (or whatever your baking your turkey at if you do end up making this on Thanksgiving!).

Mix the celery, onions, garlic, mushroom and apples and put them in a baking dish.  Top with the pecans and then drizzle the honey over the pecans. Allow to sit while you cook the pork.

Cook the pork on the stove top, draining off the fat and seasoning it with thyme, sage, rosemary, salt, onion powder and garlic powder (I alloted the "+ about 1 tsp" for this part with the first measurement on the list going into the main recipe, but would suggest doing this part to taste).  When the pork is done combine it with the rest of the ingredients, mixing in the honey covered pecans and adding the rest of the spices and salt (you can vary this! I tend to add a lot of spices to everything that I make!).  Pour in the chicken stock until the dish is not quite covered (I then patted it with a spoon to pack everything down into the stock).

Bake at 350 for 45 minutes.  Reheat the next day in the oven before it's time to eat and enjoy!  

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