No Thanksgiving meal would be complete without a scrumptious turkey stuffing!
Although I grew up in Paris, I was blessed to enjoy the beautiful tradition of Thanksgiving each and every year. Mom who is a Mexican-American from Texas always prepared a fabulous Thanksgiving feast. She prepared this meal like she did every other meal — one hundred percent from scratch 🙂
I am my mother’s daughter and I absolutely LOVE the hours I spend preparing our family Thanksgiving meal, everything made from carefully selected fresh ingredients… And of course I cherish all the happy faces around my Thanksgiving table.
My stuffing is a always a favorite. It is naturally gluten free because I do not use any bread and is a real a cornucopia of fall vegetables, fruits and nuts mixed with brown and wild rice. I make my turkey stuffing the way I cook most things — with a little bit of this and a little bit of that, so use this recipe as a guide and add whatever feels right to you.
I cook my stuffing the evening before Thanksgiving so it is ready to stuff into my turkey before I place it in the oven. This recipe makes enough to stuff a large turkey. Stuff both cavities and arrange the left over stuffing around your bird. When your turkey is done, the stuffing is drenched with turkey juices and absolutely delicious!
Because two of my daughters are vegetarian I keep some of the stuffing aside so they may enjoy it as well.
I first wrote down this recipe when my parents had just moved to the South of France after my father retired. One of my dear friends from LA was passing through with her mom and we decided to have a Thanksgiving meal, with all the trimmings.
On the morning of our feast my parents’ oven was not working! They live in a small village and dad called a local restaurant to ask if we could possibly “borrow” an oven. When we picked up our cooked turkey, dad offered to pay the owner for the use of the oven. He refused but asked if we could give him the recipe for the stuffing instead 😉
Mais bien sur!
And now I can share this recipe with you as well, thanks to dad’s broken oven 🙂
Just a quick note or two.
I use fresh chestnuts in my recipe. I love roasting them on the fire when I can. If that’s not an option I simply boil them. Peeling them when boiled can be a tedious and messy process so you way want to purchase pre-cooked chestnuts instead. They are pretty easy to find either canned or vacuum sealed. Amazon has a great selection, including the organic ones (affiliate link)
I add some Paté the foie gras once the stuffing is cooked. It adds bold flavor to this stuffing but is optional. I reserve stuffing before adding this for my two vegetarian daughters.
- 2 Tbsp organic butter, olive oil or coconut oil
- 1 medium onion, coarsely chopped
- 6 cloves garlic, coarsely minced
- 16 oz mushrooms, cut into chunks
- 1-2 large organic apple
- 2-4 medium organic potatoes
- 1 large organic carrot
- 2 lbs fresh chestnuts, boiled and peeled*
- 1 cup slivered almonds, coarsely chopped
- ½ cup pecan pieces
- ½ cup pine nuts
- ½ cup cranberries - fresh or dried
- ½ cup dried currants or organic raisins
- 3 cups cooked brown rice
- 1 cup cooked wild rice
- 2 to 4 cups organic chicken or vegetable broth
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh sage, chopped
- Fresh ground salt and pepper to tase
- optional: 4 oz paté de foie gras**
- Place a large stock pot over medium high heat. Melt butter.
- Add sliced onion, minced garlic and cook until onions are translucent.
- Add mushrooms. Cook until tender and mushrooms begin to release their juices.
- Cube apples, potatoes and carrots and add to pot. Reduce heat to medium and cook until tender.
- Add chestnuts, almonds, pecans, cranberries, currants and cooked rice. Add chicken or vegetable stock as needed to keep stuffing moist.
- Add thyme and sage. Salt and pepper to taste.
- Reduce heat and simmer for a few minutes stirring to combine all ingredients and flavors.
- Cool completely before stuffing your bird.
- I like to make my stuffing the night before and let it cool at room temperature. I then salt and pepper my bird (inside and out) and stuff both cavities. There is plenty of stuffing to lay all around the bird in your roasting pan.
- Cook your turkey as you normally would -- I cook it the way my grandma used to, in a paper bag!
- Bon apétit and have a blessed Thanksgiving!
- Capture the sweetness of summer with these delicious gluten free buckwheat and nectarine pancakes. The buckwheat flour gives a delightfully hearty flavor that brings out the sweetness in the nectarines. Nectarines have a nice firm texture that lends itself well to cooking, enhancing the sweetness of the fruit as it caramelizes slightly.…