Thanksgiving Gluten-free Stuffing

Mar 30, 2017

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I was so excited to have Judie Choate as a guest in Krumville’s kitchen sharing her knowledge and skills—and just hanging out.

Judie is a true master in the kitchen. She’s been sharing her food and recipes with the world since the 70’s when she had MOM a much loved local pie shop on the Upper West Side of Manhattan, and then through the publication of many great cookbooks. Judie had a life filled with cooking and baking, and as soon as she came in I knew this was going to be a great afternoon! Her embracingly warm character and ease reminded me of all the good times I’ve spent in the kitchen with my family back in Italy.

Luckily Steve Pool came along to snap some pics! Steve is a super-talented photographer who captures their many moments together in the kitchen, working on books and foraging for fresh ingredients upstate. Today he took pictures while we chatted and baked away this beautiful stuffing, a gluten-free version of a Choate family holiday recipe taken from her award-winning book "An American Family Cooks".

I knew the stuffing was going to be good when they walked in with a pot of fresh turkey stock Judie had made that morning!

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Turkey Stock

(Best if made the night before)

Add to a stockpot about 4 cups of water, 1/2 onion, a celery stalk, few black whole peppercorns, and all turkey giblets and neck. Cover the pot and let it simmer for a couple of hours. When done, strain the savory broth through a sieve reserving the clear broth to make the stuffing.

Gluten-free Stuffing

Serves about 6-8

4 bags of Krumville's Olive Oil Croutons (20 oz)

2 to 3 cups warm turkey stock

1 lb pork sausages (sage or sweet Italian)

½ cup unsalted butter

1 cup diced onion (sweet Vidalia)

½ cup finely diced celery (used a bit more about 2 whole stalks)

1 tbsp minced flat-leaf parsley

1½ cups diced dried apricots

1 tsp poultry seasoning

1 tsp chopped fresh sage

1 tsp chopped fresh thyme

1 tsp chopped fresh marjoram

Salt and pepper to taste

1 cup (or more) toasted walnut pieces (we skipped the walnuts and just added the dried apricots - I discovered it to be quite lovely)

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Directions:

First, make 2 to 3 cups of fresh turkey stock.

Place the bread cubes in a large mixing bowl. Set aside. Place the butter in a large frying pan over medium heat. When melted, add the onion, celery, and parsley and cook, stirring frequently, for about 7 minutes or until softened. Add the apricots along with 1 cup of the stock and the poultry seasoning, sage, thyme, and marjoram. Cook, stirring occasionally, for 5 minutes. Remove from the heat and scrape the mixture into the bread cubes. Add another cup of the stock and, using your hands, toss to combine. Season with salt and pepper and, if necessary, add just enough additional stock to make a very moist, but not wet mixture. Toss in the walnuts. Use as poultry or other meat (such as a pork loin) stuffing or bake in a well-greased casserole for a side dish. Do remember that you should not stuff poultry in advance of roasting, even if refrigerated, as bacteria can form quickly and cause devastating illness.

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Images and recipes are curtesy of Steve Pool and Judith Choate. All copyrights reserved.

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Tags: dairy free Focaccia gluten free bakery nyc gluten free bread glutenfree Recepies Thanksgiving

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