This gluten free stuffing recipe is great for roasting a chicken, as I used it, or for a turkey. It contains apples and optional walnuts. I always suggest trying a new stuffing recipe with a chicken prior to using it in your Thanksgiving turkey. The amount I made below was stuffed inside a 5 pound organic chicken, free of antibiotics and hormones, and the rest baked in foil aside the roasting pan. This is on the sweet side, but savory as well!
Gluten Free Stuffing – Apple Walnut
Nothing like a little comfort food any time of year, however, this gluten free stuffing is a wonderful compliment for stuffing a turkey and chicken.
- 5 cups cubed gluten-free bread (use at least one end)
- 2 tablespoon unsalted butter (or salted; or buttery spread)
- 1 cup yellow onion, chopped
- 2 stalks celery, including leaves, chopped
- 1 large green apple, cored, peeled and cubed to about 1/3" square
- 1 Tablespoon flat-leaf parsley, chopped finely (or 1 teaspoon dry)
- 1 Tablespoon fresh basil, chopped finely (or 1 teaspoon dry)
- 2 teaspoon fresh oregano (or 2/3 teaspoon dry)
- 1/2 teaspoons sea salt
- 25 - 30 turns fresh ground black pepper
- boiled chicken/turkey liver, chopped finely
- 2/3 cup organic gluten-free low-sodium chicken broth
- 1/4 cup chopped walnuts pieces (optional)
- Remove the giblets from the chicken. Add the liver to a sauce pan with enough water to cover it. Boil for about 15 - 20 minutes; set aside to cool.
- In a skillet, melt the butter; add onion, celery, apples and seasonings; saute until tender.
- Chop liver finely; add to skillet; and stir.
- Add bread cubes and stir.
- Slowly add chicken broth and stir each time you add a little to distribute liquid. You want to add enough broth to moisten the bread, but not enough to wet all of the bread cubes.
- Stuff your bird and wrap the left-over stuffing in foil and cook next to the baking pan in the oven.
- See this link for [how to prepare and roast a stuffed chicken [page no longer there.]
- When your bird is done remove the stuffing. Be careful when you open the foil on the foiled stuffing as steam will escape. You can either mix the two stuffings together or serve the one that was in the bird to children who won't appreciate the difference. The stuffing in the foil will be of perfect moisture and the one in the bird will be more moist and flavorful from the drippings.
In addition to the instructions at the above link on how to prepare and cook a chicken, I suggest the following:
To lessen the amount of fat and calories, place the bird on a roasting rack.
During the roasting, a chicken will not release enough juices to baste with. Use some low-sodium chicken broth. Then that will eventually mix with the fat and juices from the chicken and you will be able to baste with that liquid thereafter. If the skin of the bird holds in all the juices you may have o base with the chicken broth the entire time.
Do not use a sweet, red apple in this recipe, as it will make the stuffing, too sweet.
You can throw in some cooked ground pork or even chopped cooked sausage for additional flavor, if you desire.
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- Udi’s Gluten Free Food
- Carol Fenster’s Gluten-free Sandwich Yeast Bread Recipe
I hope to have time to post more stuffing recipes before Thanksgiving, so check back soon!