I would like to order cf turkey stuffing. Have you tried it and if you have can you tell me the company (only if it taste good).

Thanks - Nancy

Nancy,

Try my recipe -- it is worlds better.

In a skillet, brown 1 lb Jimmy Dean Sausage (I like the hot). Remove the sausage (but keep the grease -- you don't have to if you dont want to)

In the same large skillet, sautee on low heat in butter and olilve oil some diced up carrots, celery and onions ( I also add one diced Jalapeno pepper) --- enough to cover the bottom of the skillet (I actually use more, but you can play with the recipe). Sautee until just past al dente (around 5-8 minutes).

Add in chicken stock (or Turkey stock) so it "floats the veggies). Add in the sausage. Simmer for 15-20 minutes (taste test and make sure the veggies are soft!!!!)

Cut up 1-2 loaves of gluten free bread ( I like the Brown breads better -- the denser the better in this recipe). Cut the bread into cubes.

Remove the cover, add the bread. Stir around, add bread every few minutes, until you have the consistency you like. (If it too dry, you can add more stock)...Add sage, oregano and basil.....Keep in the oven in a casserole dish to stay warm...

Enjoy!!!!

that recipe is awesome, it sounds just like the stuffing my grandma used to make before she died. ( I never did get the recipe:()
thank you for posting it.
can I have your first name please? so that when I make it I can credit the recipe. I will only credit it to you if people are complimentary I promist

My name is Christopher

I should add that the "simmering of the mirepoix (mihr-PWAH)" (carrots, celery and onions) is dicretionary -- sometimes it takes longer than 10 -- probably 15-20 actually).

Never hurts to taste test!!!

Each year when I cook for Turkey Day, I am always so full from "taste testing" I never get a chance to sit down and pig out. --- That time is reserved for a good pinot noir with a little turkey!!!!

Maybe next week, I will produce my recipe for "Smoked Gouda Mashed Potatoes or my pinot noir-infused turkey gravy ........ yum, yum!

Oh yes, definitely make your own. I tend to do rice stuffing, using a mix of brown and wild rice, with the traditional fixings of onions, celery, and mushrooms. (I often add carrots too.) The spices are key as well, and I tend to favor the sage. (I would also add plenty of salt, but Thanksgivings are low-fat (or has low fat options of everything), low-salt, gluten-free, and dairy-free. It's actually all still very tasty and looks like almost any other turkey-day dinner.

Thank you, Thank you and Thank you
I can't wait to try it. I love the sauage idea. Christopher, can you send me the Smoked Gouda Mashed Potatoes or my pinot noir-infused turkey gravy.
Thanks gain

Nancy