Thanksgiving Tip #2 – The Stuffing

You’ve probably had many great debates about the type of stuffing to use in your bird. Some like the simple white bread, celery and onion route while others prefer something fancier with sausage, fruits, nuts and so forth. When you struggle with a sensitive bladder, stomach and/or bowel, however, basic white bread stuffings can turn what should be a joyful day into a misery.

If you haven’t tried a gluten-free stuffing, yet, you should even if you have to make a second batch just for yourself.  They are as flavorful and fun as traditional stuffing yet don’t cause that dreaded bloating and gas that many struggle with. Last year, my sister created an incredibly flavorful Apple, Roasted Pecan and Cornbread Stuffing Mix that we’re sharing today!

Gluten-Free Cornbread Stuffing With Sausage, Apples & Roasted Pecans

1 box Glutino Corn Bread Stuffing
1/4 cup chopped fresh parsley
1/2 cup diced onion
1/2 cup diced celery
1/3 cup roasted pecans, coarsely chopped
1/2 cup apple, coarsely chopped
1/2 pound sausage (Your choice of chicken fennel, italian or breakfast)
2 tbsp unsalted butter
2 large eggs, lightly beaten
1.5 cups of low sodium chicken or veggie broth

Preheat oven to 350F. Lightly grease an 9″ by 11″ baking pan.

Roasted Pecans: The easiest way to roast pecans is on the stove top. Toss the pecans into a preheated medium skillet (no oil or butter please). Stir for about three to five minutes until they are fragrant and have some toasted marks on them.  Remove from the heat but leave them in the pan and let them cool, stirring every so often so keep them from burning.

Sausage: Remove sausage from casing, crumble and heat in a frying pan until browned and well cooked. Remove from heat.

Stuffing: Melt butter in a 12-inch heavy skillet over medium heat. Add onions and saute until onions are softened. Place dry stuffing in a mixing bowel. Add onions, celery, eggs, sausage, apple, pecans and broth. Let stand for one minute then stir until all the liquid is absorbed.

Place in greased baking pan and pack down. Cover with foil and bake for approximately 25 minutes. Uncover and finish baking for an additional 10 minutes or until browned. It should reach an internal temperature of 165F.

Tips: Stuffing is very adaptable. You can choose between types of sausages, nuts and fruits. If you opt for more acidic fruits, such as cranberries, don’t forget to use some Prelief before you eat to reduce the acid levels. Works like a charm!