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Paige's Recipe: "The Dad's Turkey Stuffing"

Paige's Recipe: "The Dad's Turkey Stuffing"

Paige Hemmis shares in one of her father's favorite Thanksgiving recipes.
Main Ingredients
  • 1 large jar of jalapeños (keep the juice as well)
  • 2 cans of chopped black olives (keep the liquid)
  • ¼ cup olive oil
  • 1 cup vegetable broth
  • 1 cup celery, finely chopped
  • 1 cup dried cranberries
  • ¾ cup red onion
  • 8 cups of gluten-free bread cut into ½” cubes
  • 3 large russet potatoes
  • Coconut milk (1 cup)
Additions (in a separate pan)
  • ¾ cup red onion (you will be caramelizing)
  • 1 teaspoon agave
  • ¼ cup olive oil
  • ½ teaspoon thyme
  • 1 teaspoon sea salt
  • pinch of onion powder
  • pinch of turmeric
  • pinch of paprika
  • 1 tablespoon garlic chopped (from a jar – nice and moist)
Spices
  • ½ teaspoon pepper
  • ½ teaspoon sage


Directions

1. Warm the olive oil in a frying pan with medium heat

2. Add the red onion and agave syrup, stirring regularly until onions begin to caramelize

3. In a separate sauce pan, add the olive oil on medium heat.

4. Add the celery and cook for 5 minutes, stirring regularly

5. Reduce heat to low and add all spices and other ingredients (except the bread). Add the caramelized onions to this mixture as well, and the juice of the olives and jalapeños (about ¼ cup of each)

6. Remove from heat and add the bread slowly, making sure that each cube begins to soak up the mixture.

7. Transfer your ingredients into a casserole dish.

8. Cover and back at 375 degrees for 30 minutes. (If you are not ready for this step, you can cover the mixture and keep it in the refrigerator for up to two days).


Dad’s secret ingredient…now this is if you want to go the traditional route – NOT vegan! His secret ingredient was one dark leg of turkey and one turkey breast (white meat). Yummmmm! Enjoy!


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