NEW ENGLAND STUFFING

[Fidissimus]

New England Stuffing gets its Yankee accent from apples and dried cranberries.

– 14 ounces GF bread (I use Kinnikinnick), cut into 3/4-inch cubes (about 12 cups)
– 1 pound sweet Italian sausages, casings removed
– 1/4 cup (1/2 stick) butter
– 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
– 1 pound tart green apples, peeled, cored, chopped
– 2 cups chopped celery with leaves
– 4 teaspoons poultry seasoning
– 1 teaspoon sage (optional)
– 1 cup dried cranberries (about 4 ounces)
– 4 teaspoons chopped fresh rosemary
– 2/3 cup chopped fresh parsley
– 3 eggs, beaten to blend
– 1 1/3 cups (about) canned low-salt chicken broth

Preheat oven to 350°F.

DIVIDE bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

SAUTE sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet.

MELT butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To BAKE stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To BAKE all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

14 Servings (About 18 cups)
Source: Slightly altered recipe from: Bon Appétit_November 1994
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[aklap]

bump
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[Fidissimus]

bump for all the stuffing questions lately...
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[The Edifying Conscience]

Hey Fidd,
I need to pass out a few TNT stuffing/dressing recipes to our group on Saturday. Is this recipe one that you will make again? Do you remember if the bread decomposed?

Thanks!

[The Edifying Conscience]

Hey Fidd,
I need to pass out a few TNT stuffing/dressing recipes to our group on Saturday. Is this recipe one that you will make again? Do you remember if the bread decomposed?

Thanks!

[Fidissimus]

Nope! It doesn't get mushy at all!*

Actually I worked long and hard to get this stuffing recipe just right and well adjusted for GF eating. I published it to our support group and made a sample dish for our annual Thanksgiving potluck / recipe exchange. It was a big hit last year. So please feel free to share it with your group.

*Though what I worry about is the integrity of the initial bread that's being used. I use a local made GF bread that's fantastic (it toasts brown and doesn't crumble when you add mayo to it for a sandwhich, etc.) So for me, in this recipe it doesn't turn to mush. However if someone used Energy Bread, for example, I might be a bit more worried since that's a bread that tends to crumble into mush. Though I do think toasting it in the beginning of the process and using the egg to coat it does help. Unfortunately I can't guarantee how other breads will react or if they will turn to mush or not.
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[The Edifying Conscience]

Thanks for the information about the stuffing. I might just have to give it a try this year.

Is the texture of the bread anything like Breads like Anna? Can you recommend another bread that's similar to the one you use?

[Purrsnikitty]

We really like cornbread stuffing in my family and since I'm doing Thanksgiving (which will be all GF of course - even though I'm not broadcasting that fact), I was wondering if anyone had tried this recipe using cornbread (Bob's Red Mill bakes up great and doesn't crumble).
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"Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you." 1 Thessalonians 5:18

[Fidissimus]

[HenryT07]

can't wait to try this one. thanks!