Gluten Free Turkey Stuffing

 

 

Years ago, pre-celiac diagnosis, I first tasted this stuffing at a family Thanksgiving dinner. I liked it so much, I have made it this way ever since. and it happens to be gluten free without any substitutions!

Growing up, my mother always made a ground meat based stuffing, never the classic Thanksgiving bread stuffing. It consisted of ground beef, mushrooms, onions and other seasonings similar to meatloaf. So my memories of turkey stuffing are closer to this version.

My cousin saw this recipe made on the Today Show many years ago by the Scotto Family. They were doing a segment on Thanksgiving dinner. She made it for Thanksgiving that year and I have been using the recipe ever since. I was delighted when I looked at the recipe and realized that the ingredients were gluten free! (Just be careful with the chicken broth-check the label to be sure it is gluten free). The only change I made was to decrease the amount of rice used. You can assemble this ahead of time and put it in the oven after the turkey is cooked.

Sausage and Rice Turkey Stuffing                 
(Adapted from a Scotto Family recipe)

 

 

 

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 pound Italian sausage without casing
• 1 onion, chopped
• 1 pound ground beef
• 1 pound ground veal
• 1 pound uncooked rice
• 1 1/2 pounds mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth

Preparation

Preheat the oven to 350 degrees F.Cook the rice according to the package directions (include the butter) In a large sauté pan over medium heat, brown the sausage in 1 tablespoon of the olive oil. Remove it to a large bowl. Sauté the onion, beef and veal in the remaining 2 tablespoons olive oil until brown and add it to the bowl. Stir together the meat, rice, chicken broth, mozzarella and Parmesan.
Place the mixture in a casserole dish, sprinkle the top with parmesan cheese and bake for 20 minutes, or until the cheese is melted.

Serves 10 to 15

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