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Home > Features > Living Well > Food > Green Cuisine > Wheat-Free Stuffing

GreenSense- Green Cuisine

Al's Fresh-Herb Wheat-Free Turkey (or Tofu) Stuffing



I've been avoiding wheat lately. I just seem to feel better. But that poses a problem when it comes time to stuff the turkey (or the tofu). Here's my solution. Wheat-lover though I am, I can't say that bread would do it any better.

-Alan Wagener


  • 6 stalks celery, chopped
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • 2/4 stick of unsalted butter
  • 1/cup dried cranberries
  • 4 Tbsp pecan halves
  • 6 mushrooms, sliced
  • 3-5 sage leaves, fresh
  • 3 inch sprig fresh rosemary
  • 3 inch sprig fresh thyme
  • 1/2 cup coarsely chopped fresh Italian Parsely
  • 1 tsp. salt
  • Fresh ground black pepper to taste
  • 2 cups cubed peeled apples
  • 2 cups cooked rice
Saute the celery, onions, sage, rosemary and thyme until it's just beginning to soften. Add everything else and cook till the apples just begin to cook. Add the rice and stuff the turkey, loosely - don't pack it in there; it needs room to expand. Bake immediately.

Makes enough for a 14 lb. Turkey.

Enjoy!  

 

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