A must with Turkey, this recipe hits it out of the park – gluten free; as long as you are not comparing it to the bread stuffing our grandparents made…….which was delicious, and just a memory now.
Turkey Stuffing
Gluten free bread doesn’t hold up the same way, so the addition of wild rice along with white rice and the sausage makes for a great side dish. There are a couple of GF slices of bread thrown in to help it all come together. Start prepping the dressing the day before by making the rice and sausage. Store in Ziplock bags until the next day. We use Spolumbo’s sausage; they are all gluten free, delicious, and have the nutritional value listed on their website. Recipe adapted from the Best of Bridge series.
Our other holiday favorites include these recipes: Turkey Brine, Turkey, Turkey Gravy, Potatoes, Cranberries, Coleslaw, and Yams.
Ingredients
- 4 Spolumbo’s (600 GR) Chicken Sundried Tomato Basil Sausage (1 CHO/100 GR) 6CHO
- ¾ cup (133 gr) dry long grain rice (37 CHO/47 GR) 104.3 CHO
- 1 cup (175 gr) dry wild rice (31 CHO/1/4 CUP/45 GR) 120.5 CHO
- 2 slices (60 gr) gluten free bread, cubed 26 CHO
- 1 cup (120 gr) diced red onion 10 CHO
- 1.5 cup (165 gr) diced celery 3 CHO
- 2 TBSP olive oil for sausage 0 CHO
- 4 TBSP butter for dressing 0 CHO
- 2 TBSP butter for rice, divided 0 CHO
- 1 tsp. salt for cooking rice 0 CHO
- 1 tsp. salt for dressing 0 CHO
- ½ tsp. pepper for dressing 0 CHO
- 2 tsp. ground poultry seasoning 0 CHO
TOTAL CHO 269.8 CHO
- TOTAL GRAMS 1500 GRAMS
- 269.8 CHO DIVIDED BY 1500 GRAMS =. .179 CHO/GRAM
- 1 TBSP = 10 GRAMS (.179 CHO x 10 GRAMS) 1.79 CHO/TBSP
- ¼ CUP = 4 TBSP (1.79 CHO x 4) 7.16 CHO/1/4 CUP
Instructions
- Sausage:
- Cut sausage casing length wise with the tip of a steak knife and remove sausage. (It should peel away from the casing in its original form). Heat olive oil in frying pan and add sausage. With a “ChopStir” utensil or 2 knives break apart sausage as it cooks. Remove from heat when cooked through and let cool. Store in Ziplock bag refrigerated until the next day.
- Wild Rice:
- Add 3 cups water, 1 TBSP butter and ½ tsp. salt to a medium saucepan. Bring to boil. Rinse wild rice in a sieve and add to boiling water. Reduce heat, cover with lid and simmer for 45 minutes. Strain any remaining water, let cool and store in a Ziplock bag, refrigerated.
- White Rice:
- Add 1.5 cups water, 1 TBSP butter and ½ tsp. salt to a medium saucepan. Bring to boil. Add rice to boiling water. Reduce heat, cover with lid and simmer for 20 minutes. Fluff with a fork and let cool. Store in a Ziplock bag, refrigerated.
- Pre heat oven to 400
- 30 minutes before the turkey goes into the oven, dice onion and celery. Cut bread into cubes. Sauté celery and onion in 4 TBSP butter until soft but not brown. In a large bowl mix cooked rices, cooked sausage and cubed bread. Add onion and celery mixture along with salt, pepper and poultry seasoning. Mix well and stuff turkey, both cavities.
- Place a piece of tin foil folded inside the larger cavity to keep dressing in the turkey. We use turkey pins to keep the small cavity closed instead of sewing it shut.
- Cook turkey according to our turkey recipe, adapted from Michael Smith and enjoy the occasion.
- A “ChopStir” utensil is great for breaking apart ground meat as it cooks. Sold at Bed, Bath and Beyond for under $15.00
