My Nana wasn’t the best cook. She used packets for gravy, boxes for potatoes, stuffing, and canned soup. She fed her family on a shoestring though; and it was a different time in the world.
This recipe is one I stumbled upon years and years ago. Since we went NAG free, I’ve modified it to be safe, but it’s still as delicious as the first time I had it at a USAF squadron function years ago.
A traditional Bread Stuffing that makes enough stuffing for an 18 pound turkey. But don’t feel like you have to just use it for that; it bakes up in the oven just wonderfully as well.
Servings: 12 servings
Knife & Cutting Board
- 9 cups Gluten-free bread cut into cubes
- 3 cups celery chopped
- 2 teaspoons baking powder
- ½ cup butter melted
- 2 fennel bulb chopped
- 1 teaspoon lemongrass finely minced
- 1 teaspoon horseradish root finely grated
- 3 teaspoons NAGrika
- 3 teaspoons salt
- 3 teaspoons poultry seasoning
- 2 large eggs beaten
- 1 cup broth of choice chicken, beef, vegetable, or other
Saute; fennel bulb, lemongrass, and horseradish root, in melted butter.
Mix together bread cubes, celery, baking powder, sauteed vegetables, NAGrika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed.
Maybe try these too!