Gluten-free Thanksgiving Stuffing
This Gluten-free Thanksgiving Stuffing is my favorite part of the whole dinner. It is so so good! I could eat this straight from the bowl. Actually, I did thatXD. Every time I make this stuffing I just happen to taste it quite many times. I just love it!
This stuffing works perfectly with the turkey. I put about 1/5 of this stuffing inside the turkey. It gives it more flavor. I don´t want to eat the stuffing that has been inside the turkey, so I make a lot of extra.
In this stuffing I used Schär´s gluten-free sliced breads. Schär´s breads are my favorite gluten-free breads! I used two different breads, Multigrain and White Bread. The combination of these two worked perfectly. You could use any gluten-free breads you like in this recipe. I like these breads that´s why I chose them.
In this Gluten-free Thanksgiving Stuffing I used one onion and a little bit of garlic. I don´t eat those normally because they are high in FODMAPs. I wanted to see how my stomach would react to those ingredients. After the dinner I felt a little bloated but didn´t get bad stomach ache.
I feel like onion brings so much flavor to this stuffing and that´s why I didn´t want to leave those out. I made a separate batch without it for myself. If you can´t eat onions either, you can of course leave it out. If not using onion, I recommend adding some grated Parmesan cheese to get a great flavor, 2/3 cup works perfectly (add in the end of the recipe at the same time as the butter). Also most chicken broths contain onion and garlic so be careful with that. You can also make your own broth if you can´t find a suitable one in store.
This stuffing is just so delicious and no one will even notice it´s gluten-free. My family liked this stuffing even better than the non gluten-free stuffings I have done before.
I hope you´ll like this stuffing just as much as I do!:)
Gluten-free Thanksgiving Stuffing
Ingredients
- 10 ounces pancetta 280 g
- 1 onion
- 2 carrots
- 3 tablespoons chopped fresh rosemary
- 1 3/4 cup crushed pecan nuts 4,2 dl
- 1/4 cup chopped fresh parsley 0,6 dl
- 1 pound gluten-free bread 450 g (I used Schär´s breads, 0,5 pound of Multigrain and 0,5 pound White bread)
- 1 cup (or more) chicken broth 2,4 dl
- 3 tablespoons lactose-free butter can be left out of replaced with olive oil
- salt to taste
- pepper to taste
If not using onion and garlic
- 2/3 cup grated Parmesan cheese 1,6 dl (you could of course add this even if you use onion and garlic and just want some cheesy flavor to your stuffing.)
Instructions
- Cut the bread into 3/4-inch cubes.
- Place the bread pieces on a baking pan lined with parchment paper. Toast in the oven at 425 degrees (220 in Celsius) for about 15 minutes, mix pieces a couple of times while they are in the oven.
- Peel the carrots. Chop the carrots and onion into very small pieces.
- Chop the pancetta into 1/4-inch dices. Cook them on a pan on high heat until crisp. Use a slotted spoon to transfer the pancetta to a bowl that way the fat from the meat stays on the pan.
- Add the onions, carrots and rosemary to the same pan you used to cook the pancetta. Saute until the onions are very tender, about 12 minutes.
- Gently stir in the crushed pecan nuts and parsley.
- Add the bread and the broth to the pan. Add enough broth for the stuffing mixture to moisten.
- Stir in the butter (can be left out but brings more flavor if you put it). If not using onion in this recipe, in this point you can add the Parmesan cheese.
- Season with salt and pepper if needed, pancetta and broth are both very salty so be careful that you won’t put too much salt.
- Transfer stuffing into a bowl or use part of it to stuff your turkey.
- If not serving immediately, you can heat the stuffing in the oven before the dinner.
- Enjoy with the Thanksgiving turkey!