Gluten-Free Stuffing Recipe
Create a simple, but flavorful holiday side dish with this gluten-free stuffing recipe. It’s not complicated and perfect for making in advance.
Servings: 6 servings
Ingredients
- 1 lb Ground Turkey extra lean
- 1 tablespoon Extra Virgin Olive Oil
- 1 Sweet Potato peeled & diced
- 1 cup Celery diced
- 1 Apple diced
- 1 cup Mushrooms diced
- 1 cup Pecans
- ¾ cup Dried Cranberries
- 2 large Egg Whites
- 1 tablespoon Apple Cider Vinegar or white vinegar
- ½ teaspoon Thyme
- ½ teaspoon Parsley
- Salt & pepper to taste
Instructions
- Preheat oven to 375 F. Pull out an 11"x8" baking dish and set aside.
- Heat a skillet with the extra virgin olive oil and sweet potatoes. Sprinkle with salt and pepper.
- Cook the sweet potato 7-8 minutes on the stove until slightly tender (not fully cooked) then add the ground turkey, celery, apple, mushrooms, dried parsley and thyme. Stir to combine and cook until the meat is browned another 5-7 minutes.
- Once the turkey is cooked, transfer the contents of the pan to a large mixing bowl. Add the cranberries and pecans. Stir to combine.
- Transfer the contents of the mixing bowl into the baking dish. No greasing is necessary.
- In a small ramekin, whisk together the egg whites and vinegar then pour over the content in the baking dish evenly.
- Bake at 375 F 15-18 minutes until browned then remove from the oven and serve!
Notes
- Sauté the vegetables to help their flavors bloom and to soften them. They won’t cook down enough in the oven without sauteing first.
- Use a shallow baking dish to help the vegetables in the stuffing cook evenly and crisp across the top.
- If the turkey and vegetables release a lot of excess water while sauteing, you will need to drain them before adding them to the baking pan.
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 24g | Protein: 21g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 83mg | Potassium: 514mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3195IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1.4mg