I use the drippings from our roasting turkey to give this stuffing a flavorful burst of tradition. The best thing about this stuffing is that it takes only a few minutes and can be prepped several days in advance.
Up to 5 days ahead prep these veggies and store in the fridge.
4 large carrots, diced
1 stalk celery with leaves, chopped
1 yellow onion, diced
8 oz mushrooms, any variety, rough chopped
8 oz walnuts, rough chopped
2 TB dried sage
1 TB black pepper
1 TB thyme
Prep bread crumbs well in advance. The best option is to save heels of gluten free breads you buy throughout the previous month. Cube the bread bits and store in a gallon size freezer bag. You want 8-10 cups total. You can also use gluten free corn bread. Bread crumbs store in the freezer for about 2 months.
When you are ready to assemble the stuffing, add 3 TB butter or turkey drippings to a heavy stock pot or large dutch oven. Heat over medium-high. Toss in the prepped bag of veggies and herbs. Saute for 7 minutes until onions are soft and the vegetables have sweated out some of their moisture. Heating the dry herbs with the fat will disperse the flavor and help it develop fully.
While veggies are softening, drain off 2 cups of fluid from your turkey roasting pan. Set aside for finishing stuffing.
Toss in the prepared bread crumbs and cubes. Drizzle in turkey drippings as needed for moisture. Cover stuffing and transfer to the oven to keep warm until serving. If you’ll be keeping the stuffing in the oven for more than 20 minutes, add an additional 1/4 Cup of turkey drippings to maintain moisture.
*For vegetarian stuffing, use veggie stock in place of turkey drippings. For vegan stuffing, use a quality butter substitute and vegan bread cubes.