08 Oct Gluten-Free Stuffing
A key part of any turkey dinner and usually off-limits to those of us who can't eat wheat, this stuffing is heavenly.
IMPORTANT NOTE - Always make your stuffing the night before as it has to be cool to go in the bird.
Stuffs a 8kg bird
Place bread in a very large bowl and pour the whipping cream on it, stir the bread occasionally to make sure it's full covered, you want the bread to absorb the liquid
In a large frying pan on a medium heat fry the bacon until starting to brown, add the giblets mix well then add the sausage, mix well, breaking up the sausage as it continues to cook, fry until the meat is fully cooked and slightly browned.
With a slotted spoon transfer the meat into a large bowl, keeping the liquid in the pan.
Place the pan back on medium heat and add garlic and onion and roast for 5 min, add salt, pepper, celery and carrots, roast for 5 min. Add the spices and cook for another 5 min (times are all approximate. you want things to brighten in colour, soften and start to smell awesome)
Add the meat back to the pan and give it a stir then add the entire contents of the frying pan to the bread mixing very well.
When cool cover and put in fridge overnight, never stuff a bird the night before always stuff a bird just before cooking, stuffing must be completely cool to go in the bird.
I use a piece of cheesecloth to line the inside of the turkey stuffing it into the breasts as well, then tie the whole thing up like a pouch so that stuffing removal is as simple as removing the cheesecloth bag.
Bake inside the bird, basting occasionally. Bake until the whole thing reaches a temperature of 180 degrees.
Ingredients
Directions
Place bread in a very large bowl and pour the whipping cream on it, stir the bread occasionally to make sure it's full covered, you want the bread to absorb the liquid
In a large frying pan on a medium heat fry the bacon until starting to brown, add the giblets mix well then add the sausage, mix well, breaking up the sausage as it continues to cook, fry until the meat is fully cooked and slightly browned.
With a slotted spoon transfer the meat into a large bowl, keeping the liquid in the pan.
Place the pan back on medium heat and add garlic and onion and roast for 5 min, add salt, pepper, celery and carrots, roast for 5 min. Add the spices and cook for another 5 min (times are all approximate. you want things to brighten in colour, soften and start to smell awesome)
Add the meat back to the pan and give it a stir then add the entire contents of the frying pan to the bread mixing very well.
When cool cover and put in fridge overnight, never stuff a bird the night before always stuff a bird just before cooking, stuffing must be completely cool to go in the bird.
I use a piece of cheesecloth to line the inside of the turkey stuffing it into the breasts as well, then tie the whole thing up like a pouch so that stuffing removal is as simple as removing the cheesecloth bag.
Bake inside the bird, basting occasionally. Bake until the whole thing reaches a temperature of 180 degrees.
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