Top 8 Allergen-Free Thanksgiving Stuffing

11/20
2012

Last year I decided to try to transform my Gramma Boudreau’s stuffing recipe into one that would be safe for my family, meaning that I had to make it top 8 allergen-free plus some.  The flavor of this stuffing tells of my childhood Thanksgivings and I wanted desperately to share that with my children.  So many traditions have been changed for us because of food allergies.  We can’t use real Easter eggs, we don’t build gingerbread houses (yet… I’m working on that one!), we can’t eat creamed corn or cranberry sauce so I was determined to make this stuffing and to make it taste like Thanksgivings of old.  Well, I did it and I wanted to share it with you!

The tell-all behind this recipe will be found in my newest article in the Winter issue of Allergic Living magazine!  They so kindly let me share this recipe with you before it hits the shelves next week in honor of Thanksgiving.  If you want to subscribe to Allergic Living, here is the link: https://allergicliving.com/index.php/subscriptions-renewals/.

You might even recognize someone on the cover…

Have a wonderful Thanksgiving, friends.  I am very thankful to have each one of you on this journey with me.

 Gramma Boudreau’s Stuffing

For Croutons 

2 loaves of gluten-free, allergen-free bread

olive oil

sage

black pepper

parsley

onion and garlic salts

Lawry’s seasoned salt

 

For Meat Filling  

olive oil

1 1/3 cup celery, chopped

2 cups white onion, chopped

1¼ lbs ground pork

1¼ lbs ground beef

2 cups mushrooms, chopped

sage

pepper, salt

1/3 cup of water

6 cups chicken broth or beef broth (check ingredients on these in particular or make your own)

Method

1. To make the bread cubes, cut up the 2 loaves into small crouton-sized cubes and place on a parchment-lined cookie sheet. Leave the bread to dry out for about 4 hours.

2. Heat the oven to 325° F. Spray the cubes with olive oil, then sprinkle with sage, black pepper, parsley, onion salt, garlic salt and seasoned salt. (You will need more than you think for gluten-free bread to retain the flavor of a traditional crouton.)

3. Place in the oven to bake. After 15 minutes, turn the cubes, spraying again with oil and repeat seasonings. Bake another 15 minutes or until the croutons are crunchy. Remove from oven and set aside. (The croutons are good for a salad, too.)

4. To make the meat filling, heat a small amount of olive oil in a frying pan over medium  heat. Add the celery and onion, and cook until they are nearly transparent.

5.  Now add the ground pork and beef (I use sirloin). As the meats begin to cook together, add the mushrooms.

6. Once the meat is browning, add 3 shakes of sage, 2 shakes of parsley, and salt and pepper to taste. When the meat is cooked through, drain any remaining fat then stir in 1/3 cup water.

7.  Preheat the oven to 350° F. Place the bread cubes in a large bowl, and add the meat mixture.  Pour in chicken broth (read ingredient labels carefully for allergens or make your own broth). Add 3-4 more shakes of sage.

8. Using a large spoon, fold the mixture by lifting and mixing in the croutons, just be careful not to overmix and make the cubes mushy.

9. Put this mixture into an oiled baking dish and place in the oven for 1-2 hours. Time will depend on depth of the dish.

Enjoy!!

SAFETY NOTE:  Although this recipe is meant to be top eight (cow’s milk, egg, soy, wheat, peanut, tree nuts, fish and shellfish) allergen-free, I cannot guarantee that all of the products that I have used will remain top eight allergen-free.  I encourage you to always read food labels thoroughly each and every time you use a product as ingredients and manufacturing practices may change without warning. Please omit and/or substitute any ingredients that are unsafe for you or your family members for ingredients that are safe.  If you need help finding substitutions, please let me know and I will do my best to help.  If you have questions about whether a particular food is safe for you or your family members, please contact your physician.
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11 Responses to Top 8 Allergen-Free Thanksgiving Stuffing

  1. Wow, this looks great. Also, can’t wait to see you on the cover of the magazine!

  2. Anna says:

    This looks wonderful! Thank you for doing this!

  3. LSWmom16 says:

    I found a milk and egg-free gingerbread kit online! Planning on ordering it for my little ones. Not sure if it’s OK for me to post website on here so feel free to email me and I will sen you the link! Recipe sounds delicious by the way!

  4. Aunt Barb says:

    Hi sweet Sarah!

    You are so thougful. I love Grammas stuffing & so do all the girls. Your recipe is very much like G-mas, gonna try this next year. This year we are in Fla, and we will prob go out. Leave it to you to still honor G-ma in such a cool way.

    Happy, happy, Thanksgiving to you and your sweet little family.

    Love you much!
    Aunt Barb

    • Sarah says:

      Happy Thanksgiving to you and yours, too! Ahhh….Florida… Sounds amazing. The stuffing really is so very good!
      Hugs to all!
      Sarah

  5. Aunt Barb says:

    Hi Sarah, very thoughtful? Cool way to honor Gramma. Am buying the magazine.Have a wonderful Thanksgiving, you and your sweet little family
    Love you much, Aunt Barb

  6. Abby says:

    I’m very excited to make the stuffing for my kids – it looks delicious! You list Lawry’s seasoned salt in the ingredients but all I have is McCormick’s Season All – do you happen to know if that brand is safe? My daughter’s allergies are dairy, tree nuts and shell fish. If I don’t know for sure, I will just leave it out. Will that change the flavor a lot? Thanks!

    • Sarah says:

      Abby,
      I don’t know off-hand if that is safe or not. I do not think it will change the taste a lot though… it’s all salt ;) I hope that you like it! Enjoy!
      Sarah

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