Am I the only Canadian who’s jealous of Americans getting a big family dinner and holiday yesterday? Canadian Thanksgiving feels like so long ago! Sure, we get to rip into crispy-skinned turkey or chicken more than a month earlier, but isn’t that a bit like being the test dummy for the real stunt? The warm-up artist for the real show? The stand-in actor (like in a much loved Christmas movie) for the real act?
Instead, maybe it should be the trial run for Thanksgiving #2. If you burnt the bird, now’s your second chance. If your gravy was lukewarm, pump the heat this time. If you made a disappointingly soggy stuffing (like I did), here’s your take-two.
But maybe you don’t want to go through all the trouble of making the whole feast again. So in honour of lazy second chances, here’s a bird-less stuffing recipe (it’s even vegan if you use vegetable broth). It’s much less greasy, it’s simple to make, and it gets those crispy edges, like the bottom of a great paella. Heck, let’s just call it North American paella…okay, maybe not.
Gluten Free Non-Thanksgiving Stuffing for Jealous Canadians
1 tbsp olive oil
1 onion, diced
1 clove garlic, finely chopped
6 cups cubed gluten-free bread
1/2 tsp salt
1 tsp dried thyme, marjoram, sage, rosemary or whatever you like
¼ cup chopped parsley
1 tbsp lemon juice
1 cup chicken stock, vegetable stock or water
Heat the oil in a skillet over medium-low heat. Add the onion and garlic and sweat it over medium heat for 8 minutes, stirring frequently until the onion is translucent. Combine with remaining ingredients in a large bowl. Massage with hands to combine. Gently press into a greased 8″ square baking dish.
Roast in a 350˚F oven for about 35 minutes. If it starts to darken too much on top, cover with foil.
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