This has been the Thanksgiving stuffing my family has been serving for years. It all started when my grandma tried to make a lighter stuffing recipe when my mom was a ballet dancer. Now, with several family members who are gluten-free, this recipe continues to be our Thanksgiving staple!

It’s so delicious and naturally gluten and dairy-free.

Ingredients:

• 3-4 medium – large: zucchini, onions, apples,
• 12-16 oz mushrooms
• 2-4 cups cooked rice – any kind
• Bell’s Poultry Seasoning (its salt free)
• Salt and pepper to taste
• Chicken or turkey broth
• Sherry

Instructions:

1. Cook rice in advance according to package directions. Allow to cool. (You can even do this the day before. You can use some chicken broth and/or Bell’s poultry seasoning in it)
2. Chop the vegetables & apples and combine in a very large bowl. Add some Bell’s seasoning, salt & pepper to taste.
3. Add rice to vegetable and apple mixture and mix well
4. Pack the stuffing in both turkey cavities, around the turkey wings, and in the turkey pan. Add 1 cup broth to the pan.
5. Cover with tin foil and start at a high temperature, around 425-450 degrees for 30 minutes. Turn the oven down to 350-375 degrees, and cook for about 20-25 minutes per lb.
6. For the last 45-60 minutes, take off the tin foil, raise temperature by at least 25 degrees, and baste every 15-20 minutes.
7. Have at least 2 cups of broth with 1/4 cup of sherry mixed in to baste. The stuffing should give off liquid, but you will need more. The basting helps to brown the turkey.

Notes:

For a vegetarian option, add some vegetarian broth to a pan with some sherry and bake covered until all the vegetables are soft.

This recipe doesn’t have exact measurements. You can add more rice if you like it, or more apples for sweetness. I like about even amounts of everything. Salt, pepper, and Bell’s Poultry seasoning are all to taste!

~ Tamara