gluten-free Turkey stuffing
It occurred to me that you might appreciate some Turkey Stuffing tips if you have recently converted to gluten-free and have always purchase stuffing in the bag.
1/2 cup chopped onion
1/2 cup chopped celery
3-4 Tbs. Butter or Olive Oil
1/4 -1/2 cup Almond Milk (or other milk or water)
8 slices gluten-free bread*
1 1/2 tsp.. Bell's Seasoning**
dash of black pepper
1/4 tsp salt (optional)
*millet, zucchini, oatmeal (contains small amount of gluten) bread. I haven't tried rice bread, but it should also be OK.
**Bell's Seasoning in the little yellow box is my favorite (this recipe was adapted from Bell's). Other poultry seasoning mixes may include salt. Check the label.
1. Saute onion and celery in melted butter until golden. (In a hurry? Use veggies raw and add melted butter or olive oil with the milk)
2. Lightly toast bread if desired. Tear bread into 1/2 - 1 inch pieces into a small bowl.
3. Pour milk and vegetables over the bread.
4. Add seasonings and toss until mixed.
5. Stuff both ends of chicken or small turkey(10 -12 lbs) and secure opening with turkey nails. If there is extra stuffing, lift the skin next to an opening and squeeze some stuffing in - yum!
Season & Stuff The Turkey
I also season the outside of the turkey with Bell's (or other mixed poultry seasoning). Sprinkle on the back first, then turn over so the breast is up and season that including the inside of legs and wings. Rub in if necessary.
Nail or "sew" the openings
I've never bothered "sewing" with the string included in the package of poultry nails. It's not important to be perfect - just "nail" the openings closed by weaving the nail through the skin to keep the stuffing in! I also like bagging it with Reynolds or other oven-safe bags, but test for doneness. As the turkey steams in the bag, it will require an hour or less baking time. (I baked at 350 F.)
The disposable pan also shortens clean-up; however, I haven't researched the health effect of either the "plastic" bag or the aluminum pan.