For those of you who are gluten-free, your store-bought options are limited if you want stuffing that is free from Xanthan gum (I bring this up from time to time. Xanthan gum is in almost all gluten-free baked items. It’s the by-product of bacteria feeding on sugar that can have a laxative effect among other unwanted side-effects. No thanks!)
For those of you who love your gluten, you may love my recipe as much as Wayne does. It’s made from whole grain oat and corn flour with added fruits, then baked in an iron skillet. With the recent turkey salmonella scare it’s a good idea to not stuff your turkey and make a safe and delicious stuffing that’s just as good. Here is my favorite and original recipe.
1 stick butter
1 1/2 cups oat flour
1/2 cup corn flour
2 tsp baking soda
2 cups applesauce
1 oz chopped walnuts
1 oz golden raisins
1 oz dehydrated cranberries
1 cup chopped onion
1 cup chopped celery
1/4 cup olive oil
1/2 tsp salt
1/4 tsp rosemary
1/4 tsp sage
1/2 tsp caraway seeds
Melt the stick of butter on low in a small pan and let cool. Sift together the oat flour, corn flour and baking soda over a mixing bowl. Add the applesauce and mix well. Add the butter, raisins, walnuts, cranberries, salt and spices.
Mix again until well blended into a thick batter. Scoop the batter (it won’t pour) into a greased and well-seasoned iron skillet and flatten with your mixing spoon.
Bake at 350° for forty minutes. While it’s baking saute the onions and celery in the olive oil until tender. When ready remove the skillet from the oven, turn it up to 375° and with a spatula break up the stuffing as shown:
Mix in the sauteed onions and celery and place back in the oven. Break apart and mix the stuffing once more every ten minutes for one hour.
You can make this stuffing ahead of time and store it covered in the refrigerator for a few days before Thanksgiving. Then, on Thanksgiving day when your turkey is out of the oven and resting, spoon out some of the rich and decadent turkey drippings and pour it over the stuffing in a skillet. Place back in the oven at 375° for about twenty minutes.
As always I hope you’ll let me know if you try my recipe and how it turned out for you!