Apple Pecan Stuffing (By Chef Tyler Florence)
(Adapted and revised by Dr. Jenn ND to make it Gluten/dairy and Egg-Free and other tidbits here and there!)

I have been making this stuffing for about 6 years now. I first got the recipe online from one of Tyler Florence’s recipes. I adapted it to be gluten-free and then over the years adapted things here and there. It’s now a tradition in my household! My husband and I open our stockings and then start the preparation of the turkey- we have fun every Christmas morning making this- it’s a tradition that we love doing! We’ve made it for both of our families and have gotten great reviews! I hope you enjoy! Now you know what I’ll be doing Christmas morning! Happy Holidays to all of you!
Ingredients
• 3 tablespoons extra-virgin olive oil, plus extra for finishing
• 1 ½ tsp ground sage
• 1 tsp ground thyme
• 1 large Spanish onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 Granny or Gala apples, diced
• 4 ribs of celery, diced
• 1 1/2 cups raw pecans (or Walnuts if Allergic to Pecans)
• 1 1/4 cups low-sodium chicken stock (or 1 cube of Organic Yeast/Gluten-Free Vegetable Bouillon Cubes in 1 ¼ c water)
• 5-6 slices Rice bread, cut into 1-inch pieces (I use the Food For Life Brand)
• 1-1 ½ c brown rice
• 1/4 bunch fresh flat-leaf parsley, roughly chopped
• 5-6 small bison sausages- My new friends Bauer Meats at the Calgary Farmer’s Market has great sausages!
Directions
• Cook sausages until done- set aside.
• Set a large saute pan over medium heat and add olive oil, ½ tsp sage and ½ tsp thyme. As the oil heats up the herbs will crackle and fry, infusing the oil. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper.
• Remove onions from pan and add apples and celery. Add more oil, if needed and season with salt and pepper. Gently saute apples and celery and then crush the pecans and add to the pan- cook slightly – about 3 to 5 minutes.
• In a large measuring cup whisk together chicken stock with 1 tsp sage, ½ tsp thyme and salt and pepper, to taste. Add torn rice bread, brown rice, caramelized onions, apples, pecans, sausages (cut into pieces) and chopped parsley to a bowl. Pour over 1 c of chicken stock- mix the stuffing until well combined. Add ¼-1/2 c of the leftover stock to get the consistency you want (if you want it wetter add the ½ c but usually 1 ¼ c is enough for sticky, yummy stuffing!).
• Scoop stuffing into cavity of turkey and cook accordingly with roast.

Jennifer Bunzenmeyer Doctor of Naturopathic Medicine

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