Apple Vegetable Stuffing from Living Without Magazine

Apple Vegetable Stuffing from Living Without Magazine

makes 12-14 cups

This recipe makes enough to stuff an 14-pound bird with some left over. It can also be baked in two 9x9 inch baking pans. Vary ingredients to suit your taste. (*I baked in one casserole dish.*)

ingredients
1 pound sausage, * diced
1/4 cup olive oil
2 medium leeks, chopped (while and pale green parts only)
2 medium apples (Granny Smith or other), peeled, cored and chopped
1 1/2 cups chopped celery with leaves
2 medium carrots or pasnips or rutabagas, peeled and chopped
2 teaspoons poultry seasoning
2 teaspoons dried rosemary
1/2 cup chopped fresh Italian parsley
10 cups gluten free** bread, crust removed, cut into 3/4 inch cubes, toasted (I used brown rice bread found in the freezer section at Safeway - I think it was Ezekiel or Good For Life).
salt and freshly grounded pepper to taste
3 eggs
1 to 1 1/2 cups gluten free chicken broth (I use Progresso)
3/4 cup chestnut or walnut pieces, toasted, optional
steps

1. Brown sausage in 1 tablespoon oil in skillet and transfer to a large bowl.
2. In the same skillet, heat remaining oil over medium heat. Add leeks, apples, celery, carrots and poultry seasoning. Saute until leeks and carrots are softened, about 4 to 6 minutes. Pour into bowl with the cooked sausage and blend.
3. Add rosemary, parsley and toasted bread cubes to sausage mixture. Stir gently to combine. Season stuffing to takes with salt and pepper. This recipe can be prepared a day ahead to this point. Cover and refrigerate.
4. Beat eggs with 1 cup chicken broth. Toss stuffing with egg mixture. Add chestnuts or walnuts, if using. Stuffing should be moist but not wet. If it's too dry add more broth. Check seasonings by browning a spoonful in a skillet or heating in the microwave until cooked. Taste and adjust seasonings.
5. Divide into two portions. Cooke one portion in the turkey.
6. Place remaining stuffing into a lightly oiled baking dish cover with oiled foil. Bake alongside the stuffed bird about 45-60 minutes in 325 to 350 degree oven. Uncover and bake an additional 15 minutes until stuffing is golden brown on top.

*TIP try GF chicken apple sausage, Italian sausage, breakfast sausage or spicy andouille sausage.
** Tip 10 cups is equivalent to a large loaf of bread. Toast the cubes in a 350-degree oven for about 15 minutes. Ten cups of commercially prepared gluten free stuffing cubes may be used.