I’ve been asked to make a double batch of stuffing for our Christmas gathering this year. The challenge I’m presented with is to make it gluten and dairy-free, as we have a couple of family members with preferred dietary choices. My old stuffing recipe that is in my new memoir/cookbook “For the Love of Food: Family Edition” will not do.
After sharing stuffing ideas with my step-sisters Audrey, Carla, and Tammy, they have inspired me to try some new ideas.
Audrey told us she uses a variety of breads for her stuffing. I bought two kinds of bread: hand-crafted gluten-free sourdough and gluten-free brioche. She also lets it sit out on the counter unwrapped for a day to dry out, but not to crispy stage. I like that and will do the same as I prefer a moister, soft stuffing.
I normally use copious amounts of butter, but this year I will be using dairy-free plant-based butter, something new for me.
My regular celery, onions, mushrooms, will be in my new stuffing. As well, I will be using eggs for binding and gluten-free chicken stock.
Audrey chooses to use fresh sage and herbs from her own garden. I will use large amounts of poultry seasoning, which is a blend of dried sage, thyme, rosemary, marjoram, white pepper, black pepper, and a tiny pinch of nutmeg for warmth. How much? I never measure. I stick my nose over the bowl and decide by scent. There’s a certain intense smell that I know when I have the right amount.
Because I’m using a sweeter brioche bread, I’m going to add dried cranberries and perhaps chopped pecans to my stuffing this year.
I normally stuff both ends of the turkey with my stuffing but I will not be cooking the turkey this year. My stuffing, this year, will be baked in a deep casserole dish, covered, as I am not a big fan of crunchy stuffing. Probably 350°F for 40-50 minutes.
I’ll let you know how it turns out.
How about you? What are some of your stuffing ideas and ingredients? Care to share them with us?