Gluten Free Stuffing – Apple Walnut
The recipe Gluten Free Stuffing – Apple Walnut can be made in approximately 45 minutes. One serving contains 337 calories, 23g of protein, and 15g of fat. This recipe serves 5 and costs $1.32 per serving. This recipe is liked by 22 foodies and cooks. It works well as a rather cheap main course. It is brought to you by Gluten Free Recipe Box. A mixture of turkey liver, chicken broth, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Thanksgiving event. Overall, this recipe earns an outstanding spoonacular score of 96%. Try Gluten Free Raisin and Cranberry & Chickpea (or Walnut) Wild Rice Dressing – Stuffing, Gluten Free Bars – Apple Walnut (Sugar-Free), and Apple Raisin Easy Gluten Free Stuffing for similar recipes.
Servings: 5
Ingredients:
1 Tablespoon fresh basil, chopped finely (or 1 teaspoon dry)
5 cups cubed gluten-free bread (use at least one end)
2 stalks celery, including leaves, chopped
2/3 cup organic gluten-free low-sodium chicken broth
1 Tablespoon flat-leaf parsley, chopped finely (or 1 teaspoon dry)
1 large green apple, cored, peeled and cubed to about 1/3" square
25 - 30 turns fresh ground black pepper
2 teaspoon fresh oregano (or 2/3 teaspoon dry)
2 tablespoon unsalted butter (or salted; or buttery spread)
1/2 teaspoons sea salt
boiled chicken/turkey liver, chopped finely
1/4 cup chopped walnuts pieces (optional)
1 cup yellow onion, chopped
Equipment:
sauce pan
frying pan
baking pan
aluminum foil
oven
Cooking instruction summary:
Remove the giblets from the chicken. Add the liver to a sauce pan with enough water to cover it. Boil for about 15 - 20 minutes; set aside to cool.In a skillet, melt the butter; add onion, celery, apples and seasonings; saute until tender.Chop liver finely; add to skillet; and stir.Add bread cubes and stir.Slowly add chicken broth and stir each time you add a little to distribute liquid. You want to add enough broth to moisten the bread, but not enough to wet all of the bread cubes.Stuff your bird and wrap the left-over stuffing in foil and cook next to the baking pan in the oven.See this link for how to prepare and roast a stuffed chickenWhen your bird is done remove the stuffing. Be careful when you open the foil on the foiled stuffing as steam will escape. You can either mix the two stuffings together or serve the one that was in the bird to children who won't appreciate the difference. The stuffing in the foil will be of perfect moisture and the one in the bird will be more moist and flavorful from the drippings.
Step by step:
1. Remove the giblets from the chicken.
2. Add the liver to a sauce pan with enough water to cover it. Boil for about 15 - 20 minutes; set aside to cool.In a skillet, melt the butter; add onion, celery, apples and seasonings; saute until tender.Chop liver finely; add to skillet; and stir.
3. Add bread cubes and stir.Slowly add chicken broth and stir each time you add a little to distribute liquid. You want to add enough broth to moisten the bread, but not enough to wet all of the bread cubes.Stuff your bird and wrap the left-over stuffing in foil and cook next to the baking pan in the oven.See this link for how to prepare and roast a stuffed chicken
4. When your bird is done remove the stuffing. Be careful when you open the foil on the foiled stuffing as steam will escape. You can either mix the two stuffings together or serve the one that was in the bird to children who won't appreciate the difference. The stuffing in the foil will be of perfect moisture and the one in the bird will be more moist and flavorful from the drippings.
Nutrition Information:
covered percent of daily need
