Preheat oven to 200 degrees Celcius
 Begin by getting the sauté pan hot and adding some of your fat of choice. Add carrots, celery, onions, and garlic to sweat off the vegetables. This is going to deepen the flavor.
 Add the parsley, sage, dried rosemary, and spices to the pan. The hot fat will release the flavor and the essential oils of the herbs and spices. Cook the vegetables about 5 minutes or until soft. Let cool for a few minutes on the side.
 Place the turkey and sausage into a mixing bowl along with the croutons, diced apples, and pecans. Combine both mixtures well in the mixing bowl. Pack into a shallow baking dish, preferably a casseroletype clay pot.
 Add some chicken broth or the braising liquid from the turkey in the oven (preferable.) Use the juices directly from the braising turkey to baste the stuffing. This will give our stuffing an amazing turkey flavor.
 Bake the stuffing until it reaches an internal temperature of 80degrees. It will feel firm like a meatloaf, but will have a light texture from the bread. Enjoy!
To Make Croutons: Cut your gluten free bread of choice into small cubes and toss with melted butter, chicken fat, or olive oil in a mixing bowl. Season with sea salt, granulated garlic and granulated onion, and place on a cookie sheet. Dry in a 150 degree oven until the moisture is gone in the bread. Use for stuffing or reserve as croutons.
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