Recipe created by author Kathy Smart, North America’s Gluten Free Expert, courtesy of Udi’s Gluten-Free.
This easy stuffing combines traditional French Canadian flavours. Serve this holiday favourite as a side, or toss it into a casserole with other post-festivity leftovers. Each bite receives a burst of cranberry and a pecan crunch! Serves 6.
Ingredients:
4-6 cups (1000 -1500 mL) of chopped into bite size pieces Udi’s Millet and Chia bread
½ cup (125 mL) each of diced celery, onions and carrots
¼ cup of dried cranberries and pecan pieces
4 slices of gluten free turkey bacon, chopped
1 cup (250 mL) of vegetable or chicken broth
2 tablespoons (30 mL )of olive oil
½ teaspoon(2.5 mL) each of dried sage and thyme
Sea salt and fresh black pepper to taste
Directions:
1. Add turkey bacon to a medium heated pan and cook until crispy. Set bacon aside and allow to cool. Chop bacon into small pieces when cooled.
2. Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.
3. Add the dried cranberries, chopped pecans, chopped bacon, bread, dried herbs, broth, salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat.
4. Place all of the ingredients either in a greased casserole dish or stuff in turkey. If in a dish, bake covered with foil for 15 minutes at 425 degrees F and then remove foil and bake for an additional 10 minutes. If using to stuff your turkey, stuff inside empty turkey cavity for the duration that the turkey is finished.
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