It is time to stuff your turkey and this recipe is not only full of flavor but gluten free.  It can be used to stuff a whole bird or used in a turkey roulade.  It is one my favorite GF stuffing recipes and it will impress your guest with the flavor and texture.



Place the dried figs and cranberries in a small saucepan and pour in the brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl with 1 1/2 cups chicken stock. GF bread crumbs tend to be a little hard and to soften them let them soak up the chicken stock for 10 minutes.  Add the sausage mixture, the remaining 1/2 cup chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight)

NUTRTIONAL VALUE PER 1 CUP SERVING; calories 301, fat 21g, carbs 16g, protein 11g

original recipe by Ina Garten