Aleia's Gluten Free Cranberry Stuffing Recipe

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  1. Jay

    Can I make this gf stuffing and stuff the turkey and cook accordingly? The recipe looks delicious and we have a few gf guests for t-day.

    1. Aleia's

      Hi Jay,

      Yes! Just a couple tips for you; the stuffing should go into the turkey cold. You can also make it a day ahead so the flavors can meld.
      • Prepare the stuffing using our directions for oven baking.
      • After it comes out of the oven, let cool in the baking dish or spread it out on a sheet tray to cool.
      • Spoon the prepared stuffing in the turkey just before roasting.
      • Pack it very loosely.
      • Stuffing should be 165° in the center when done.
      If you have any extra stuffing put it into a buttered baking dish and heat it up in the oven. We recommend you keep it covered the entire time and remove the foil 10 to 15 minutes at the end of the reheat.
      *An easy alternative is to cook the dressing separately and then spoon it into the cooked turkey when it’s resting.

      Happy Thanksgiving!

  2. Marianne Morosko

    Hi there! I had a recipe that I got on a little 3 inch by 3 inch paper at the grocery store with your boxed stuffing. Somehow I lost that recipe, but it sounds very similar to this. Instead of baking in a 9×13 dish, you formed the stuffing into mini muffins and used a mini muffin tin.

    Is this the same recipe. If so, is anything different for the cooking temperature and time?

    P.S. My family loves those mini stuffing muffins so I hope you can help!

    1. Aleia's

      Hi Marianne,

      Thank you for contacting us! We do have a recipe for mini stuffing muffins! Make the stuffing just as it is on the box, add 3 egg whites lightly whipped, butter the muffin tin and bake!

      This recipe includes sausage & cranberries but you can easily omit them! Happy Baking!

      1 bag (10oz) Aleia’s Gluten Free Savory Stuffing
      ½ onion medium dice (about ½ cup)
      1 large carrot medium dice (about ½ cup)
      2 ribs celery medium dice (about 1 cup)
      2 cups gluten free low salt chicken stock
      1 pound cooked and crumbled GF sausage
      3 egg whites, lightly whipped
      1 cup dried cranberries
      Non stick cooking spray
      Heat oven to 350˚F. In a large sauté pan, medium heat, cook sausage until brown. Add onions, celery and carrots. Sauté until vegetables are tender. Add cranberries and stock bring to a boil then remove pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Let cool add the egg whites. Toss lightly again. Form little stuffing balls using your hands–try to press them relatively well into a greased mini muffin tin, mounding a little at the top. Bake for about 25-30 minutes.

    1. Lallain

      Hello Dee,

      Thank you for your question. You have two options;

      1. Make and bake the entire stuffing recipe ahead of time and refrigerate it. (Do not refrigerate uncooked stuffing). Bring the baked stuffing to room temperature so that it will re-heat evenly (this will take about 30 minutes). Be sure to add a splash broth or a little butter before reheating to prevent drying out. Warm it in a 350°F oven, covered, for 30-40 minutes until heated through. To re-create the crispy top that you’ll find in freshly baked stuffing, remove the foil for the last 10 minutes of the baking time.

      2. Prep by chopping all the vegetables 1-3 days before. Follow the directions on the box for oven baking. It should only take approximately 30 minutes.

    1. Lallain

      Hello Susan,
      Thank you for contacting us! Here you are!
      Serves 8-10
      • 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
      • 1 lb. sweet Italian sausage
      • ½ onion medium dice (about ½ cup)
      • 2 ribs celery, medium dice (about 1 cup)
      • 1 large carrot, medium dice (about ½ cup)
      • 2 tablespoons of butter or butter substitute
      • 2 cups gluten-free low-salt chicken stock or vegetable stock
      1. Heat oven to 350˚F.
      2. In a large skillet pan on medium heat, cook the sausage until golden brown.
      3. Add the butter; onions, celery and carrots. Sauté until vegetables are tender.
      4. Scrape the fond (the flavor bits left at the bottom of the pan)
      5. Add stock and the spice packet, bring to a boil. Remove the pan from the heat.
      6. Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
      7. Spoon the mixture into a greased casserole dish.
      8. Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake uncovered for an additional 10 minutes.

  3. Christine Wheeler

    Trying to figure out how many boxes of your stuffing I would need for a 20 lb Turkey. Very excited to have found your stuffing at a Winn Dixie store here in Central FL. A couple of family members have been diagnosed with gluten issues this year and I am hoping this will be a welcomed stuffing for them.

    1. Lallain

      Hello Christine,

      Thank you for contacting us and thanks so much for your purchase! The item you chose is one of our best-sellers!

      I am happy to answer you question. Aleia’s GF Savory Stuffing and Aleia’s GF Plain Stuffing yields enough to stuff a 14-pound bird. You would want to get 2 boxes. If you are going to stuff your turkey the stuffing should go into the turkey cold.
      Outside the turkey, its perfect oven baked. Use a 9’ x 13’ x 2” baking dish. (Vegetarians will thank you)

      Thanks so much for shopping with us!

      Kindest regards,

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