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
2 loaves of gluten-free, allergen-free bread
onion and garlic salts
Lawry’s seasoned salt
For Meat Filling
1 1/3 cup celery, chopped
2 cups white onion, chopped
1¼ lbs ground pork
1¼ lbs ground beef
2 cups mushrooms, chopped
1/3 cup of water
6 cups chicken broth or beef broth (check ingredients on these in particular or make your own)
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.)
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.