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One Gun Ranch Gluten-Free Stuffing Recipe

by Organic Spa Magazine
Gluten free stuffing

There’s nothing better than the aromas filling the kitchen to create a sense of togetherness, feeding family and friends for days to come.

We all know the importance of a well-made turkey on Thanksgiving, which is why we are  grateful for this  incredible Roast Turkey Recipe from One Gun Ranch. However, no roast bird is complete without a delicious stuffing like this gluten-free version straight from their book One Gun Ranch Malibu: Biodynamic Recipe for Vibrant Living (Regan Arts).

You'll also want to try Rita's Gravy recipe as the most amazing complement to your Thanksgiving Feast. 

Gluten-Free Parsley, Sage & Onion Stuffing

1 tablespoon olive oil
2 white onions, finely chopped
3 stalks celery, diced
2 tablespoons finely chopped fresh sage
2 sprigs fresh parsley, finely chopped
1⁄2 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
6 gluten-free organic pork or chicken sausages
Zest of 1 lemon1 large organic free-range egg
3-4 slices gluten-free bread, or torn into crumbs (optional)

Preheat the oven to 350°.

Heat the olive oil in a large frying pan over medium heat.

Add the onions and cook until browned, about 5 minutes. Stir in the celery, sage, parsley, nutmeg and a pinch each of salt and pepper. Remove from the heat and let cool completely.

Cut the ends off the sausages and push the meat out of the casings into a bowl. Add the lemon zest, onion and herb mixture, egg and breadcrumbs, if using. Stir to mix well.

Spoon the stuffing into a baking pan, cover and bake for 45 minutes. Uncover and bake until the top is nicely browned, about 10 more minutes.

Rita's Gravy

1 tablespoon olive oil
1 white or yellow onion
4 ripe tomatoes, chopped
Leaves from two sprigs fresh thyme
1 tablespoon tomato paste
1 cube organic chicken bouillon or 1 cup chicken stock
½ tablespoon gravy browning (below)
3 cups water
Sea salt and freshly ground black pepper

In a saucepan over medium heat, heat olive oil. Add onion, tomatoes, thyme, tomato paste and chicken cube or stock. Sauté ingredients until nicely browned and fragrant, 5 to 10 minutes. Add the Gravy Browning and three cups water. Bring to a simmer and cook for 20 minutes. Remove from heat and let cool slightly.

Pass gravy through a fine-mesh strainer, rubbing out lumps with a wooden spoon. Season to taste with salt and pepper.

Gravy Browning

½ cup sugar
1 cup hot water
1 cup beef stock

In a small saucepan over medium-low heat, stir together sugar and water. Cook, stirring often, until the sugar mixture is browned, 5 minutes. Stir in beef stock and cook until mixture reaches a syrupy, caramel texture, about 5 minutes more.

Photos & recipes courtesy of One Gun Ranch. 

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