Gluten-Free Stuffing

1 head of garlic, minced

2 onion, diced

1 leek, finely diced

½ lb bacon, finely diced

6 gluten-free hot Italian sausages (casings removed)

6 gluten-free mild Italian sausages (casings removed)

Giblets of one turkey finely diced

2 medium carrots, finely diced

1 celery heart or 4 sticks of celery finely diced

¼ tsp salt

⅛ tsp pepper

1 oz each of fresh parsley, sage, rosemary & thyme minced

1 small loaf of gluten-free bread (I like to use Udi's multigrain)

1 pint of whipping cream

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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Gluten-Free Stuffing