|Gluten free crock pot stuffing with raisins|
This year I will be in New Jersey for Thanksgiving like we did last year. If Dave can't find any gluten free bread near his place in NYC, I might just bring pre-made croutons in my suitcase!
1 loaf gluten free bread (I like Udis whole grain, frozen or fresh) or you can buy gluten free croutons at places like Whole Foods. My best stuffing yet had a package of whole foods croutons and gluten free corn bread croutons combined.
1 tsp onion powder
1 tsp+ sage
(If doing gluten-filled version, skip these three and just buy onion and sage croutons)
1 large onion or 2 medium
1 stalk celery (~2 cups when chopped)
1/4 cup parsley
1 package mushrooms
1/2 cup butter (1 stick, sub olive oil for a healthier version)
1 lb ground pork
4 tsp chicken bullion (I like the gluten free "Better Than Bullion" pictured below
4 cups water
1 tsp sage
1 cup raisins (optional)
|Ingredients. Not pictured, 2 sticks butter|
Preheat your oven to 400 degrees. Cube your gluten free bread into small cubes and lay out on a cookie sheet. Sprinkle with onion powder and sage, then toast in the oven for 15 minutes before stirring them up and toasting for another 15 minutes. Store the croutons in a gallon zip lock until Thanksgiving morning.
Preparing your veggies and pork the day before Thanksgiving
My aunt Darcy and mom always just food processes their celery and onion, which is super easy. This time around, I decided to make use of my new knives and do some of the work myself. Start melting 1 stick of butter in a saute pan. Cut up enough celery for ~2 cups and add to butter. Cut up your onion(s) and throw in the pan. Cut up the mushrooms and add to the veggies. Finally, cut up enough fresh parsley for 1/4 cup and add to the saute pan. I usually use a little more than this. Stir the veggies a few times while they saute in the butter. The goal is for soft celery and clear onions. Set the saute mix aside in a storage container when it is done.
Brown your pork in the saute pan, remove any excess fat, and add to the veggie mix in your storage container. Throw this all in the fridge until Thanksgiving morning!
Warm up 4 cups of water and add 4 tsp chicken bullion to the water. Whisk 2 eggs in a bowl. Spray your crock pot with cooking spray to keep the stuffing from sticking. Dump your croutons, veggies, raisins (optional), sage, and pork mix into your crock pot. Mix them up a bit so the flavors can meld while they cook. Pour the 4 cups chicken broth over the top and the 2 eggs. Cover.
Cook on high for 2-4 hours or cook on low for 4-8 hours.
When ready to serve, stir and serve with gluten free turkey gravy. I prefer Simple Organic's roasted turkey gravy.