One Gun Ranch Gluten-Free Stuffing Recipe

By Rona Berg / November 17, 2017
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. 

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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