I can’t not share that this is ‘Out of this World’ stuffing because that’s the name that Bethenny’s titled it. Truth is…it’s better than out of this world.
This was my first ever attempt at making stuffing (or dressing for those of you that call it that). I’d never had to make it before because other women in my extended family took care of that each year for my entire life. Outside of Thanksgiving, I had the StoveTop version of stuffing. Anyway, now that I’ve been diagnosed with Celiac Disease and must eat gluten free, I had to take matters into my own hands. I was NOT prepared to not have stuffing for Thanksgiving (or Christmas). I was determined to make it happen. Since Bethenny has yet to fail me with delicious recipes, I decided to trust her on this one.
Further to that, since bread is the main thing involved in any stuffing recipe, I had to ensure that I was selecting the right bread for this. In true Krista fashion, I should have baked the bread myself. However, I wasn’t trying to overdo it this time, so I selected Udi’s Whole Grain bread! I’m quite disappointed in our local grocery stores only selling the small loaves. Ugh. It’s just not enough. Fortunately, I discovered that since Jason’s Deli serves this same bread, you can purchase it straight from their store! Better still, they sell a LARGE loaf of this bread. I purchased 2 loaves from them (just in case), and it was much more economical and efficient.
As for other details of this recipe, dried morels were difficult to find. I did find them (finally) at Whole Foods. FYI, they are not cheap, but they ARE worth it!
If you decide to proceed with your recipe as being gluten free, just be sure that your bread, turkey sausage, and chicken stock (if used) are gluten free.
I so enjoyed every bit of this recipe, and I’m no longer scared of making stuffing. I’m so thrilled to have found a recipe that makes eating gluten free more exciting than not eating gluten free. I know this recipe wasn’t intended for the GF world, but, when modified, it’s fantastic!!!
Ingredients
1 large onion, chopped
3 stalks of celery, finely chopped
1 tablespoon olive oil
½ teaspoon salt, plus more as needed
½ teaspoon pepper, plus more as needed
1 or 2 fresh garlic cloves, minced
4 sprigs sage, finely chopped
Leaves from 6 to 8 sprigs of thyme, finely chopped
½ pound turkey sausage (choose your favorite)
Splash of good dry white wine
1 teaspoon butter
1 pound fresh mushrooms, sliced (whatever kind you like or use an assortment)
½ cup dried morel mushrooms, coarsely chopped and soaked in water until soft
½ loaf of 9-grain or multi-grain bread, toasted and chopped (reference my comments above on making Gluten Free)
½ to 1 cup chicken stock, mushroom broth, white wine, or other richly-flavored liquid
1 egg beaten
Cooking spray
Directions
Preheat the oven to 350°F. Sauté the onion and celery in olive oil in a nonstick pan. Add salt, pepper, garlic, sage and thyme.
Remove the sausage from the casing (if it is in casing) and break into small pieces. Add to the pan and sauté until browned. Add the wine and butter. Stir in the mushrooms, morels, and the water the morels were soaked in.
Place the breadcrumbs in a large bowl. Pour the sausage mixture over the top and toss to coat. If the mixture seems dry, add a splash of chicken stock, mushroom broth, wine or other flavored liquid. Add more salt and pepper to taste. Add a beaten egg and mix well. Put it into a large baking pan sprayed with cooking spray.
Bake for 25 to 30 minutes, then turn the oven to broil. Broil for five minutes to make the top crunchy -- but watch closely to be sure it does not burn.
By the way, yes, I am VERY behind on posting 
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