I just adapted this recipe from a Woman’s Day magazine recipe for sausage and herb stuffing.  I wanted a healthy alternative that was gluten and pork free.  What I got was the best stuffing I have ever made in 28 years of trying different recipes.   Here it is, written down, so I’ll remember what I did!!!!


1 pound raw ground turkey

1 carton of no MSG chicken broth

1 packet of fresh sage (from the produce dept)

2 large onions, chopped.

1 tsp sea salt, generous sprinkle of cayenne pepper

1/4 cup olive oil plus more to grease the dish

3 TBSP dried parsley  (their recipe called for lots of FRESH parsley, but I couldn’t get it)

1/2 loaf of rice bread (gluten free)


Heat oven to 400 degrees Fahrenheit.  Oil 2 regular sized baking dishes or 1 large dish.  I used 2 because my family doesn’t really like dressing very much, so I made 2 small.  Before baking, I labeled on dish and froze it for another time.  It won’t be long before I ‘m getting it out!!!

Place bread slices on greased baking tray and bake until golden brown – 15 – 20 minutes.  Break bread into smaller pieces and place bread in bowl.   Cover with carton of chicken broth and let soak while doing the other steps.

Fry ground turkey in a frying pan.  After it is cooked, add the washed, and cut up fresh sage and fry for another 5 minutes.   Pour over the bread evenly – the heat with help to break down the toasty bread, so do not stir.  Let the heat from the meat do its work!

In the same frying pan, put the rest of the oil and fry the onions, for a long time, until VERY well cooked, or light brown – 20 minutes?  Add salt & pepper.

Mix together with meat and bread.  Add parsley.    Pour into prepared baking dish.  Bake until golden brown and crisp, about 15 – 20 minutes.   My adaptation has a bit more liquid in it, than the original recipe, and I liked the casserole feel of this tasty dish.


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