GFCF Turkey Stuffing (a sort-of recipe)
A friend just asked me for a recipe for stuffing. I don’t have one written down, but here’s what I do, and it is SO tasty. I always get compliments on this stuffing, even from those who don’t have to be gluten-free:
- Cook up some quinoa. Use 2 c. quinoa and about… three cups water, I believe. I always use less water than the package suggests. Set aside.
- Sautee lots of veggies: onions, garlic, mushrooms, celery, and sometimes other veggies, too, using a lot of olive oil (about 1/4 cup) and a fair bit of salt (1-2 tsp). This is just a suggestion, but I would use a whole, chopped onion; 6-8 cloves minced garlic; 5-8 oz sliced fresh mushrooms; and 1-2 cups chopped celery. Light-colored root veggies like rutabaga or carrots work well, too, as do cubed firm winter squash, like butternut. Steam those veggies — 2 cups or so — on the stove or in the micro until half-cooked, and stir into the sauteed veggies.
- When the veggies are almost done, add minced fresh herbs (often, around Thanksgiving, you can find combo packages that have several herbs inside) like sage and thyme…. Use at least 3 Tbsp minced herbs. Remove from heat.
- Then, combine quinoa with the veggies & herbs, and stuff that inside the turkey. You’ll probably have to lace up the turkey, because the quinoa stuffing falls out more easily than “normal” stuffing.
- For vegan stuffing, or for any stuffing that won’t fit into your turkey, bake in a well-greased bowl, covered, in a slow oven (325°). Bake at least 90 minutes.
- Keeps well for a long time in a warm oven, until you’re ready to serve!