You can make a gluten-free stuffing using my recipe for gluten-free cornbread. You can also make this a vegetarian recipe by using vegetable broth or mushroom broth and either skip the turkey sausage or use a vegetarian sausage.
Stuff your turkey, then bake the rest in a casserole dish. Because I brine my turkey, I only add salt to the stuffing that I bake separately.
Half of an 8 × 8 pan of Rosemary-scented cornbread or gluten-free cornbread, cut into cubes to make about 4 cups. (This way you get to nosh on the cornbread before making the stuffing!) 2 Tb olive oil, divided
Small to medium butternut squash – about 1 pound
½ pound turkey sausage without casings
½ cube (1/4 cup) butter (use only 2 Tb if adding sausage)
2 cups chopped onion (about 1 medium onion)
2 cups chopped celery (use the inside stalks, reserving the outside ones to surround the roasting turkey)
3 cloves garlic, minced
1 red bell pepper, chopped (remove seeds and ribs)
1 cup sliced mushrooms
2 Granny Smith apples, chopped
2 tsp rubbed sage
1 tsp minced fresh sage
3 Tb fresh thyme OR 2 tsp dried thyme
1 tsp minced fresh rosemary
½ tsp (several grinds) black pepper
1 cup roasted chestnuts (shelled), sliced or crumbled (about 10 large chestnuts)
½ cup chopped parsley
1/4 cup pecan pieces
2 Tb dried cranberries
1 ½ cup turkey or chicken broth
½ to 1 tsp salt to taste (unless used for stuffing a brined turkey)
Make Turkey broth:
1 ½ cups water
turkey neck and giblets
1 onion, finely chopped
several stalks celery with leaves, cut up
1 clove garlic, minced
On Tuesday or Wednesday before Thanksgiving, boil turkey neck and giblets in water with celery and chopped onion and garlic for an hour or more. Strain into a container and use to moisten this stuffing. (Reserve giblets if you like chopped giblets in your gravy.)
Briefly parboil, then roast chestnuts (be sure to cut them first so they don’t burst!) at 425′ for 15 minutes. Let cool, then shell them. I found it’s easier to scoop the meat out with a teaspoon. (Or buy the precooked, shelled ones at Trader Joe’s if you don’t want to spend all that time peeling them.)
Make cornbread on Wednesday before Thanksgiving. You can also cube and roast the butternut squash on Wednesday:
Peel the butternut squash. Cut into bite-sized cubes and toss in a large bowl with 1 Tb olive oil. Spread on a cookie sheet or jelly roll pan lined with foil. Roast in a 375◦ oven for 15- 20 minutes until they are fork tender.
If using turkey sausage, fry in a pan until browned and crumbly.
Heat another Tb oil and the butter in a large, heavy frying pan. Stir-fry onions, celery, bell pepper, mushrooms, apples, and garlic over medium heat until they soften. Add sausage if using, butternut squash, dried cranberries, pecans, chestnuts, parsley and herbs and heat a few minutes.
Meanwhile, heat the broth until warm. Beat the eggs and add broth. Gently add to the cubed cornbread and other ingredients.
If not stuffing your turkey, bake in a 9 x 13 baking dish sprayed with olive oil at 350◦ for 45 minutes until the top is toasted. Alternatively, use the microwave since the oven’s got the turkey in it: 15 min should do it. You can finish it off in the oven for a crunchy top.