10 Ways to Turkey
Holiday gatherings are often all about tradition. Sometimes our nostalgia is built around memories of food and family. Even if something in us wants things to be the same, mixing it up can create new ...
Stepping out of the traditional box can feel a little safer when some of the traditional flavors are retained. This stuffing is a tried-and-true option for those with gluten sensitivities, with a nod to a bread-based stuffing seasoning. Using fresh seasonal ingredients keeps this side dish as a main focus and maybe even the star of the show. Pairs extremely well with the Giblet Turkey Gravy. We typically double the recipe to make sure we have extra for leftovers.
Ingredients
- 3 tablespoons butter or olive oil
- 1 large onion, diced
- 2—3 stalks celery, diced
- 2—3 carrots, diced
- ¼ cup mushrooms, diced (optional)
- 1—2 zucchini, diced
- 2—5 cloves garlic, minced
- 1 tablespoon Chinese salted black beans, minced (can be found at most Asian markets)
- 3 tablespoons “Scarborough Fair” Poultry Herb Rub (see page 23)
- ½ cup cooked wild rice
- 2½ cups cooked basmati rice (California eco-grown)
- 1 pound bulk Italian sausage (use your favorite—chicken, turkey or pork), cooked and crumbled
- Sea salt and pepper to taste
Preparation
In a large skillet, sauté onions in olive oil or butter for about 3—5 minutes.
Add celery and carrots and cook until aromatic, about 2 minutes. Add mushrooms, zucchini and garlic and cook for another 2—3 minutes.
Put cooked vegetables in a large bowl. Add all remaining ingredients to the bowl and mix until all is incorporated together.
Use a spoon or a gloved hand to stuff the turkey. Put remaining stuffing into a casserole dish and roast alongside the turkey for the last hour of cooking. All stuffing should be 165°F when done.
Save leftovers for other recipes.
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“Scarborough Fair” Poultry Herb Rub
This rub is so simple and can be made with either fresh or dried herbs. Use immediately with fresh herbs. If using dried herbs, the mix can be kept in a sealed container for 3 to 6 months.
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Whether you struggle with making roux or need to stay away from gluten for other reasons, this is a great solution to the gravy problem. This gravy uses a homemade turkey stock that can easily be swap...
Ideas for leftovers
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