Parsnip stuffing & how to stuff your turkey!

- Baked -

PARSNIP STUFFING RECIPE

December 3rd, 2020

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

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Stuffing has got to be one of the best parts of the holiday dinner table. I mean it is such a comfort food. But obviously I usually contains gluten. Perhaps you are not all that keen on the gluten-free bread options on the market. However, I have good news, stuffing has got to be just about on the best applications for dry or tacky gluten-free bread. I mean it absorbs so much flavour and moisture than you'd never notice the difference my friends! Truly wonderful.

I enjoy how this stuffing recipe is not simple but doesn't miss a punch in the nostalgic Christmas flavours. Parsnip is just a that sweet extra step transforming this recipe from good to great.

I hope you and family enjoy this recipe as much as me and mine!

 Merry Christmas/Thanksgiving 

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GF PARSNIP STUFFING | HOW TO STUFF YOUR TURKEY

#gluten-free #lifeaftergluten #chirstmasrecipe

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INGREDIENTS

stuffing
1 large  onion, finely diced
2 medium  parsnip, finely diced
3 ribs  celery, finely diced
4 cloves  garlic, minced
1 bunch  fresh parsley, chopped
1 bunch  fresh sage, chopped
6 slices  gluten-free bread
salt and white pepper to taste

turkey
1 large  local fresh turkey
salt, powder thyme, powder sage, and white pepper

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METHOD

1. Heat a large saute pan over medium heat. Saute the onion until translucent, 3-5 minutes. Add the parsnip, celery, and garlic. Continue to cooking for 5 minutes, stirring occasionally.

2. Meanwhile, dice the bread into 1 centimetre cubes.

3. Remove the onion mixture from the heat. Add the remaining ingredients.

4. Preheat your oven to 325°F/163°C. Position your oven rack so that you can fit your stuffed turkey into the oven after it's prepared.

5. Remove your turkey from its packaging. Look it over for any small pinfeathers that may have been left behind when the turkey was plucked, and remove them. Take the giblets out of the cavity. Under your turkey's tail, you will see an empty cavity. You will eventually stuff this cavity with stuffing. Reach into the cavity and remove the giblets, if there are any (they are most likely inside of a paper package). The neck may also be inside the cavity; remove it as well.

6. Sprinkle your turkey liberally with salt, powdered thyme,  powder sage, and white pepper. Make sure to cover both the outside of the turkey and the cavity with your seasonings.

7. Stuff the neck cavity of your turkey with prepared stuffing. Fold the neck flap down and lift the wings up and over the closed flap.

8. Fill the body cavity with stuffing. Make sure that you do not pack stuffing into the cavity too tightly, because it may not cook completely. Tuck the turkey legs inside the skin flap for a neat appearance. Take the flap of skin at the bottom of the body cavity and pull it up so that you can tuck the ends of the drumsticks inside. This will also help hold the stuffing inside the cavity while it cooks.

9. Cook the turkey until it reaches an internal temperature of 180°F/82°C. Put the turkey in the oven on the lowest rack and let it cook for 3-5 hours, depending on its weight. The stuffing inside should be 165°F/74°C.