Stuffing is a Thanksgiving favorite, and you should not have to go without just because you can't have gluten. Packed with fruit and nuts, this simple recipe makes for a great balance of sweet and savory flavors. I recommend using heavier gluten-free bread, such as brown rice bread, because it will stand up against toasting, mixing and soaking without falling apart. You can find brown rice bread in many health food stores and major supermarkets.
Makes 8 servings
1 loaf of heavy gluten-free bread, cut into 3/4-inch cubes to equal 5 to 6 cups
1 1/2 cups walnuts, cut into pieces
5 tablespoons olive oil, divided
1 medium onion, diced
2 teaspoons dried sage, or 1 1/2 teaspoons fresh sage
1 1/2 teaspoons dried thyme, or 1 teaspoon fresh thyme
2 stalks celery, chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups stock (vegetable, chicken or turkey)
2 fuyu persimmons, chopped coarsely
2 pears, such as Bartlett or Asian pears, cored and chopped coarsely
Additional salt and pepper for seasoning
3 tablespoons butter
Place rack in middle of the oven and preheat oven to 325 degrees.
Spread gluten-free bread cubes evenly on a baking sheet. Toast in oven for 20 minutes, flipping halfway through. Remove from oven and set aside. Raise oven heat to 375 degrees.
Preheat a large skillet over medium heat and add walnut pieces. Toast for 4 minutes, agitating every 15 seconds to allow for even toasting and to prevent burning. Walnuts are done when they are fragrant and have turned a few shades darker. Pour into a bowl and set aside.
In the same skillet over medium flame, heat 3 tablespoons olive oil until it shimmers. Add onions and saute until they are translucent and slightly brown, about 5 minutes. Add sage and thyme, sauteing for 30 seconds, then celery, sauteing for 2 minutes. Add salt, pepper and bread cubes and mix well. Drizzle in stock and remaining olive oil, mixing until bread cubes are coated. Remove from heat and allow to soak for 5 minutes, mixing once halfway through.
Gently stir in persimmons, pears and toasted walnuts. Season to taste with salt and pepper, then pour the whole thing into a lightly greased 9-by-13-inch pan. Dot the top with butter and bake uncovered for 45 minutes, or until the top is golden brown.
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