Turkey Stuffing

It is about that time to stuff your turkey! Thanksgiving can be a tough day for people with food sensitivities- on one hand there are so many favorite traditional recipes, but on the other, those recipes may contain common ingredients that cause some trouble. Luckily, this recipe is so full of flavor and texture that the only indication it’s gluten and dairy free will be a lack of stomach pains later! It can be used to stuff a whole bird or used in a turkey roulade. 

 INGREDIENTS
1/2 cup dried figs, stems removed
1/2 cup dried cranberries
1/2 cup brandy
1/2 cups chicken stock, separated
3 tbsp extra virgin olive oil
2 yellow onions, diced
1 cup celery, 1/2-inch diced
3/4 pound turkey sausage, casings removed (we recommend sweet and hot mixed!)
1/4 cup fresh parsley, chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
3 tbsp pine nuts, toasted
3 cups GF stuffing/ bread cubes (can be homemade or store-bought)
1 extra-large egg, beaten
Salt & Pepper

DIRECTIONS
Place the dried figs and cranberries in a small saucepan, and pour in the brandy and 1/2 cup chicken stock. 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, add the olive oil, onions, and celery in a large skillet over medium heat, 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 parsley, rosemary, sage, thyme, 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.

Nutrition Facts per 1/4 cup serving: 186 calories, 8g fat, 20g carbs, 4g protein