Adapted from The Wheat-Free Cook
So popular that it upstages the holiday bird, this rich and savory dressing is baked in a casserole. If you prefer a moist texture to a crumbly one, just add more chicken broth. Happy Thanksgiving!
- 4 tbls unsalted butter
- 1 large onion, chopped
- 2 celery ribs, destringed and chopped
- 1/2 lb ground pork, crumbled
- 1 tsp minced sage or 1/2 tsp dried sage
- grated zest of 1/2 lemon
- 2 oz pancetta, finely chopped
- 2 1/2 cups soft bread crumbs made from day-old quick brown rice flour flatbread (see below)
- 1 1/2 to 2 cups gluten-free chicken broth
- 1/2 cup quinoa flakes
- 1 cup ready-to-use roasted chestnuts, cut in half, or 3/4 cup pine nuts
- 2 tsp Herbes de Provence
- 1/4 cup chopped parsley
- Fine sea salt and freshly ground pepper
Directions:
Preheat the oven to 375 degrees. Grease an 8×10 inch oven-to-table baking dish with 2 tablespoons of the butter. Melt the remaining 2 tablespoons over medium-low heat in a large skillet. Add the onion and celery, and cook, stirring, until translucent, 7 to 8 minutes. Transfer to a plate. Increase the heat to medium, and add the pork, sage, lemon zest and pancetta. Sauté until the pork loses its pink color, about 7 minutes, breaking it up well. Set aside.
Place the bread crumbs in a large bowl. Drizzle with 1 1/2 cups of the chicken broth little by little, tossing at the same time, until evenly moistened. Add the onion and celery, sausage mixture, quinoa flakes, chestnuts, Herbes de Provence Blend and parsley. Season to taste with sea salt and pepper, remembering that the chicken broth will contain salt, and mix well. This makes a fairly crumbly dressing. If you prefer a moist one, add the additional 1/2 cup chicken broth. Spoon lightly into the baking dish, without packing. Bake, uncovered, until the top is lightly browned and crunchy, 35 to 40 minutes.
