Stuffing – Gluten Free



1 box brown & wild rice – unseasoned (most seasoning packets contain gluten)

1 c. quinoa

2 T. olive oil

1 lb. turkey sausage

2 c. butternut squash, chunked

1 c. roasted chestnuts

1 small onion, chopped fine

1 c. celery, chopped fine

1 T. garlic, minced

1/3c. minced herb blend – parsley, sage, rosemary & thyme

Turkey stock (optional)

Salt & pepper to taste


Make rice and quinoa according to instructions on the packages.  You may subtitute turkey stock for water for more flavor.  Heat olive oil in a large saute pan.  Add onion and celery.  Saute until soft.  Add turkey sausage and garlic.  Saute, stirring frequently, until sausage is cooked through.  Drain any excess oil.  Boil butternut squash if necessary to soften.  In a large baking dish, combine rice, quinoa, sausage mixture, butternut squash (drained), chestnuts, herbs, salt and pepper.  Bake at 350 for 15 – 20 minutes so flavors can blend, or looseley stuff your turkey.

Recipe courtesy of The Butcher Shoppe.