Not only do I want to show off my Thanksgiving stuffing recipe but some pictures that were taking during the Thanksgiving festivities.
First let’s capture the audience with a shot of a baby. My cousins Jami gave birth to Eliana Rose just three weeks ago! Her party dress won everyone over.
My adorable puppy (dog, really) Cosmo. He ate whatever ingredients I dropped, gluten free and all.
Most people that I know, know me as a crazy cat lady. And this is the reason why. Hi Murphy, thanks for helping me make the macaroons.
Can’t forget the cutest parents ever. This is where I came from and this explains why I am the way I am. Hahaa love them.
Every year we have to take our Holiday photo that my mom attaches to the cards to show how much everyone has grown up and all that jazz. A few pictures, just a few, end up looking nice and like we are all normal and whatnot.
But most of them end up like this.
And who can leave out a group shot. A group shot where EVERYONE looks good! It’s very rare. And it only took 3 shots. Cosmo even got in on the party.
Now, to the food!
My plate was piled high with turkey, my gluten free stuffing, roasted brussels sprouts, roasted yams and carrots, sweet potato mash, and cranberries.
Gluten free Stuffing
1 loaf of gluten free bread, cut in to cubes (I used Udis)
Extra virgin olive oil
Salt and pepper to taste
4 cloves of garlic, minced
1 tablespoon of thyme
1 tablespoon of rosemary
1 large onion
4-5 stalks of celery, chopped
4 apples, cut in to cubes
1 cup of dried cranberries
First you want to make the bread cubes for the stuffing. Cut the loaf of bread in to cubed and place on a baking sheet that has been lined with parchment paper and covered with EVOO. Throw the salt, pepper, garlic, and your spices on the top of the bread cubes. Place them in a 400°F oven. Every 5-10 minutes take out and mix up the batch. When the bread cubes start looking toasted and taste crunchy, pull the mixture out of the oven. Put aside until it is time to make your stuffing.
Chop up your onion, celery, apple, and cranberries. Saute the onion and celery with more EVOO and salt and pepper until the onion is translucent, about 10 minutes. Then throw in the apples and cranberries for another 5 minutes.
Mix your bread cubes in a large bowl with the onion, celery, apple, and cranberries. Slowly add in chicken stock until it is moist enough. I used about 1 1/2 cups. But it depends on your liking. Place the mixture in a 13″x9″ baking dish. You can refrigerator the stuffing until 30 minutes before dinner is served. Place in the oven with turkey, or what ever else is in the oven at the time, at whatever temperature. The nice thing about this is you don’t have to fuss with the temperature or timing of the stuffing, it just needs to be hot!