This holiday pair your roast with a co-star that can pull its weight with aplomb. This gluten free Rosemary and Pink Peppercorn Holiday Stuffing is perfectly moist and bursting with flavor. Guaranteed to delight everyone at your table and have them shouting ‘Encore!’
This stuffing recipe combines the woodsy flavor of fresh rosemary leaves with sweet crushed pink peppercorns. The common yellow onion is replaced by milder, more subtle leeks. And it’s made with organic turkey bone broth for extra meaty flavor.
It’s the next best thing to cooking it inside the bird. Better, actually. Because do we really want to choose between dry turkey or food poisoning? Nah.
Ok, who’s crazy for holiday food?? MEEEEEEEE. And that goes double when it’s delicious, comforting and gluten free. Anything that reduces that ‘bursting at the seams’ feeling is much appreciated at my holiday table.
You may have noticed me going out of my way to call this a holiday stuffing and not a Thanksgiving stuffing. Well, here’s why.
In my house, traditionally, stuffing has been reserved for our Thanksgiving feast. But this year I’m seeing the error of my ways. Once a year is simply not enough. In fact, I’m so in love with this particular stuffing recipe that I’m putting it on the Christmas menu, too. Just thinking about this rosemary and pink peppercorn holiday stuffing on my plate nestled up against a hunk of medium rare prime rib…soaking up its natural juices…gah!
A perfect duo. Like Fred and Ginger. Lunt and Fontanne. Salt n Pepa.
What? Come on! They’re still my favorites. #sorrynotsorry
But back to food. I can’t think of any meat this stuffing couldn’t accompany. While it is extremely flavorful, it’s not overpowering. And it will tap dance right alongside any gravy or cranberry sauce or what have you that joins the chorus line. (Oh, shoot. I’m back to dancing already?!? Guess that’s just how this stuffing makes me feel.)
Ok, I’m gonna shut up now and give you the recipe. Add this holiday stuffing to your favorite cast of characters this year. And then just sit back and enjoy the show.
Don’t forget to snap a picture and tag it #midlifecroissant so I can see!
This healthy, gluten free holiday stuffing recipe made with fresh rosemary, crushed pink peppercorns and turkey bone broth is a show stopper!
- 10 full cups day-old gluten free bread, cut in 1/4 inch cubes (see note)
- 1 1/2 cups celery, sliced in 1/4 inch slices (use leaves too)
- 3 cups sliced leeks (white and light green part)
- 1/2 cup fresh parsley, finely chopped
- 1 Tablespoon finely chopped fresh rosemary leaves
- 1 Tablespoon pink peppercorns, crushed in mortar and pestle
- 3/4 cup butter (1 1/2 sticks)
- 2 cups organic turkey bone broth, divided (I used Pacific brand)
- 2 large eggs
Preheat oven to 250° F. Spread cubed bread on a baking sheet and bake until dry like croutons. Approximately 40 minutes, but depends on how stale it is to start off with.
Melt butter in large skillet over medium high flame. Add leeks and celery and cook, stirring frequently, until quite soft. Approximately 10 minutes.
Set oven to 350° F. Grease a 9x13x2 baking dish (I use pyrex) and set aside.
In a large bowl, combine bread, cooked vegetables, parsley, rosemary and pink peppercorns. Stir gently until well distributed.
Drizzle in 1 cup of turkey bone broth, folding gently as you pour.
Beat 2 eggs in remaining cup of bone broth. Add to bread mixture and fold gently until evenly coated.
Transfer stuffing mixture to your greased baking dish and cover with foil. Bake for about 30 minutes or until a thermometer inserted into the center of the stuffing reads 160°.
The number of loaves required to yield 10 heaping cups of cubed bread will vary depending on the brand of bread. I used Udi's white sandwich bread. 10 cups is a little less than two loaves. Another thing I like about Udi's is that the slices are small so there's lots of crust!
This recipe was inspired by the Simple is Best Dressing Recipe on Epicurious