08 Oct My Mom’s Apple Sage Stuffing -Gluten Free!
It’s that time of year again, AGAIN. (I can not believe it. Where did the summer go?! Time flies when you’re having fun.) Sweaters. Boots. Scarves. Spending the morning cuddling in bed under the blankets with a cup of tea. All the ladies that feel my love, you know exactly what I mean. I’ve never been into pumpkin spice lattes -my abhorrent distaste for milk nixes that off the list- or anything pumpkin-ey, except for carving them of course! However with my green juices in hand I’m running into fall, and going to jump in all those puddles. Thank Raincouver.
One of my favourite parts of winter is the comforting food. Before I discovered my passion for healthy, body-comfort delicacies, my favourite times of year were Easter, Thanksgiving, and Christmas. Take one guess why… Turkey Dinner’s!!!
As a second generation Portuguese, I would always look forward to the roasted Chorizo sausages for dinner and -if there was anything remaining after we stuffed ourselves- the breakfast the next morning. Other than the chorizo, my favourite was my mother’s stuffing. The last time she made it for me was more than ten years ago, but I remember watching her make it growing up. She has never actually given me the recipe, I developed this one based off the memories I had of watching her. Granny Smith apples, celery, and TONNES of sage. Oh man, the sage. The smell of it would fill the house. The smell of the butter, onions and herbs getting my tummy gurgling.
Throughout my schooling at Emily Carr University I would throw dinner parties for all my friends. On the non-holidays I would have themes, pie party (vegetarian & chicken pot pies & pecan for dessert,) sushi party, tea party, the list goes on. But my favourite was always the holidays. I remember one year I decided to make my friend David Robinson family’s foccacia recipe with dinner and the dough got so big it literally proofed all over the kitchen table.
During this time I developed with Aged White Cheddar White Wine Cheese Sauce that I’d cook to go over brussel sprouts. Or eat off of a spoon (recipe coming soon!) But the thing I always came back to was the stuffing. I’d dump half a container of dried sage in, with a tonne of poultry seasoning. It was always a hit. I hope you make this recipe and share it with the people you love, and be grateful that you have had the opportunity to have them in your lives. Please, take a moment and put your -holiday- differences aside. Smile at one another, hug each other. And tell them how much you love them.
So before I realized that gluten does NOT do well for me (did you know you’re not supposed to feel like crap after eating?!) I would always get the most delicious smelling sourdough bread to make this with. It adds so much flavour! Just make sure you get organic. It just tastes better. If you are lucky enough to have found an organic gluten free sourdough hit that $#!* up. Otherwise, any kind of white-ish gluten free bread will work. Next time I’m going to try the recipe with the Glutenell buckwheat and see what happens.
To make them into the stuffing croutons you can either cut them up and leave them in the open air for a few days, or put them on a cookie sheet and bake them at 250 Fahrenheit until there’s no moisture left inside. You can tell by eating one. I used Choice’s gluten-free white bread and it was so yummy I think I ate half the loaf before it even got into the oven. Try to avoid toasting them too much, it will make your stuffing more brownish. Put the ‘croutons’ in a bowl and set aside.
For those of you who don’t know, if you put your onion in the fridge you won’t cry as much. This is because the particles are cold and the onion doesn’t release as much ‘spray’ when you cut into it. I don’t know how many times I’ve forgotten to do this and ended up a mess with black mascara streaks all over my face and barely being able to open my eyes. Also, older onions won’t affect you as much. The fresh ones are deadly. Watch out.
Finely dice your celery and onions. Heat the butter in a pan and sauté them until tender. Add chicken -or veggie- stock. If you are using the stuffing for inside a turkey, use a cup and a half of chicken stock. If you are baking in a dish use two cups. You want the mixture to be wet, but not dripping.
Meanwhile finely chop the sage. Turn off the heat and add herb, letting the aromatics steep for 5-10 minutes. You can leave it longer if you wish. Chop up the apple into slightly bigger pieces than the onions//celery and mix. Pour stock mixture over the bread, carefully tossing to incorporate well.
Season with poultry seasoning and salt & pepper. Mix well. Grease a baking dish and transfer to the mixture, covering with a lid or tinfoil.
Pause. Did you know that tinfoil is more effective if you put the shiny side facing your food. WHAAAAT. Ok, continue.
Bake in a covered casserole dish for 30-45 minutes at 350. If you are making this ahead of time you can reheat it at 350 degrees for 20 to 30 minutes. Once it’s warmed throughout, broil for about 5 minutes or until the top is crispy.
If you are interested in the dishes I’ve used please email me: gceramicandco at gmail dot com.
- 1 loaf Choices Gluten Free White Bread, in 1/2" cubes
- 2 Granny Smith Apples, chopped
- 1 medium-large Sweet Onion, finely diced
- 3 large Celery stalks, finely diced
- .5 cup Butter (or more. You know, whatever.)
- 2 Tbsp. freshly chopped Sage
- 2 Tbsp. Poultry Seasoning
- 1.5 -2 C. Low Sodium Chicken Stock
- Toast your bread at 250, turning occasionally until moisture is gone. Place in a large mixing bowl and set aside.
- Saute onions & celery until tender. Add chicken stock and bring to a boil. Turn off heat, add sage and let sit for 5-10 minutes. Meanwhile add apples, sage & poultry seasoning to bread bowl. Carefully pour the apple//celery//chicken stock mixture over bread, incorporating well. Season with salt and pepper. Transfer to covered baking dish and bake for 30-40 minutes until hot throughout. Remove cover and broil for 5 minutes or until top is crispy.
- Try clarified butter to intensify the flavour of the dish.
- You can make this ahead of time and reheat at 350 for 20-30 minutes until warmed.
- Make sure the mixture is moist before baking! Add more stock if you need to.