Gluten Free Hazelnut Dressing/Stuffing
Stuffing vs Dressing...some of you have a strong opinion. Some of you may not even realize there is a debate here.
To me, stuffing is what is put IN the turkey while it is being cooked and dressing is when it is cooked outside of the turkey and served on the side. My recipe is for dressing, since you don't need to put it in the turkey. But call it whatever you want, as long as it makes you happy, I'm happy :) This recipe is gluten free, but you'll never be able to tell!
And here is just a fun fact....Hazelnuts can also be called Filberts!
You will need:
- 1 large onion-finely chopped
- 8-12 oz butter (regular or vegan butter both work)
- 2 loaves of bread- cubed (I love Franz Gluten Free)
- 1 1/2 cup coarsely chopped hazelnuts (aka filberts)
- 3-5 tbs finely chopped fresh parsley
- 5 cloves finely chopped garlic
- 1 bay leaf
- 1 1/2 dried tarragon
- 1 1/2 tbs dried basil
- Pinch of sage
- Pinch of nutmeg
- 2 tsp salt
- Black pepper to taste
- 1/3 cup whiskey (optional)
In a large saucepan sauté the onion and garlic with the butter until soft and translucent. You'll want a lot of butter in the pan, this will help soften and flavor the bread.
Add the cubed bread to the butter and onion mixture. Mix in the rest of the ingredients and toss with large spoons. If you are booze inclined....slowly pour it over the mixture and toss well.
You can make this the day ahead and just warm in the oven at 200 degrees for 10-15 min.