My Nana wasn’t the best cook. She used packets for gravy, boxes for potatoes, stuffing, and canned soup. She fed her family on a shoestring though; and it was a different time in the world.
This recipe is one I stumbled upon years and years ago. Since we went NAG free, I’ve modified it to be safe, but it’s still as delicious as the first time I had it at a USAF squadron function years ago.
- Saute Pan
- Knife & Cutting Board
- Casserole Dish
- 9 cups Gluten-free bread cut into cubes
- 3 cups celery chopped
- 2 teaspoons baking powder
- ½ cup butter melted
- 2 fennel bulb chopped
- 1 teaspoon lemongrass finely minced
- 1 teaspoon horseradish root finely grated
- 3 teaspoons NAGrika
- 3 teaspoons salt
- 3 teaspoons poultry seasoning
- 2 large eggs beaten
- 1 cup broth of choice chicken, beef, vegetable, or other
- Saute; fennel bulb, lemongrass, and horseradish root, in melted butter.
- Mix together bread cubes, celery, baking powder, sauteed vegetables, NAGrika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
- Pack lightly into uncooked turkey. Roast turkey as directed.
- Place into a large casserole dish, and add a cup of broth poured over top and then bake at 350° until 165 in center.