The Stuffing is another of Thanksgiving, and Turkey Dinners’ must haves, so of course we’re including our favorite recipe – so far.
This is what you will need for your Stuffing, note that there are a lot of optional ingredients that you do not need to have, but as we like to say ‘the more the merrier’ when it comes to a dish representative of the goodness Fall brings:
- 3 Large Leek Stalks, cut lengthways and chopped
- 15 Baby Carrots, chopped thin
- 1 large Onion, cut in half and chopped
- 1-2 medium Shallots, cut in half and chopped
- 3-4 Scallions, cut in half lengthways and chopped
- 4 Celery Stalks, cut in half lengthways and chopped thin
- 1 Giant handful of Sun-dried Tomatoes, sliced if not pre-sliced
- 6-8 cloves of Garlic, minced – Alternately, using 3-4 tablespoons of the pre-minced store bought variety will work very well too.
- 12 Turkey Andouille Sausages, or any other type but we love the Andouille flavors here. Frozen will do. Chop into 1/4-1/2 inch slices.
- 16 medium Mushrooms chopped into medium chunks PLUS 2 cups frozen Mushrooms. We used fresh Crimini and frozen Shiitake, you can mix in any other types you prefer – or even use more!!
- 1/4 cup of Olive Oil
- 2-3 Handfuls of fresh Parsley, chopped
- 1 can of Corn Kernels
- 3 cups of Vegetable Broth, or any other you prefer.
- Optional ingredients: 3 Peppers, we prefer the small sweet kind (Yellow, Red and Orange), diced. 1-2 Carnival Squash, but you can use Acorn or Delicata instead, cubed. An additional can of Corn Kernel.
- Sea Salt to taste, we prefer Pink Himalayan but regular Sea Salt will be just fine.
- Optional seasoning: 2 tablespoons fresh Chives
- 3-4 cups of your favorite Stuffing Bread Mix, we use a packaged Gluten Free Seasoned Variety. You can make your own by toasting any (Gluten Free) bread and allowing it to cool, try mixing different types. Note when using homemade Gluten Free bread that our experiments to date have come up clumpy after mixing, baking and serving (hence the packaged variety) – but we’re not quitting, yet.
- Mandolin with guard – Cut even slices quicker
- Cut resistant Gloves – Protect those digits easily
- Onion Goggles – Well, you are cutting onions..
And to make it, here is what you’ll need to do
- Optional: If you will be adding Squash, season with Salt and Pepper and bake at 450f (230c) for 30-45 minutes rotating halfway through until its soft and only slightly browned.
- Saute prepared Leek, Carrots, Onion, Shallots and Celery in Olive Oil. After about 10 minutes when softened, add the Tomatoes and Garlic, saute stirring often. Optional: Peppers can be added now as well.
- Once softened, about another 5-10 minutes add all Mushrooms, Scallions and Sausage. Continue to saute and stir often for about 10-15 minutes to allow the flavors to blend.
- Add the Parsley, Corn and the Broth and allow to simmer for about 30 minutes.
- Season and allow to cool.
- Before serving stir in 2-3 cups of the stuffing bread mix and scoop the entire mixture into a baking dish. Top with an additional 1 cup of the stuffing bread mix, bake at 400f (205c) for 5-10 minutes until the top browns a bit – be attentive so it doesn’t burn!