The past few years I have made a delicious, savory gluten-free wild rice stuffing for the big Thanksgiving Day turkey. We always use half of it to stuff the turkey and the other half gets baked in a casserole dish. I have not had a recipe for this until today. I usually just toss it all together until it tastes just right. While preparing this at our holiday cooking class last week, I had a number of people ask me for exact measurements, which I just could not give. So today, I dutifully measured every ingredient before I put them into the skillet. The end result was perfection. We enjoyed the stuffing as a main dish for dinner tonight along with the simple additions of braised kale, steamed green beans, and steamed fingerling potatoes.
During dinner we offered our 3-year old daughter some fingerling potatoes and she promptly replied that she doesn't eat fingers! I just had to share that little bit of 3-year old wisdom.
The stuffing can easily be made a day ahead of time for all of you who are super organized and like to plan. For those of you who are new to gluten-sensitivity, please remember that your Turkey is not gluten-free if it has bread (made with wheat) stuffing inside of it. If you are going to be attending another Thanksgiving dinner then you can suggest to have the cook use a rice stuffing or you may just need to enjoy some of the other side dishes that are naturally gluten-free.
When it comes to roasting the turkey, I usually layer onion slices, celery, and plenty of fresh herbs on the bottom of the pan just beneath the turkey. Then fill the pan with about 1/4 inch of water. These flavors infuse into the turkey and drippings during roasting for a rich, savory flavor. I also like to brine a turkey using salt, apple cider, and herbs. Don't be afraid of salt. I generously salt the top of the turkey with Herbamare, which is a flavorful herb-infused sea salt. A few dashes of olive oil and a handful of chopped herbs are sprinkled over the top for more flavor.