Part 1 Of 5 Part Christmas Dinner Series: Gluten-Free, Dairy-Free, Corn-Free, Hazelnut And Mandarin Stuffing
This rice based stuffing has been a favourite of our family for a few years. It is infused with the rich flavour of hazelnuts and tangy sweetness of mandarin oranges combined with a light olive oil of your choice. It is relatively simple to make and provides a rich source of flavour within the turkey as it roasts, adding to the pan drippings which will be used in the gravy.
To begin, take out a large saucepan, a cutting board, and a knife to chop vegetables.
3 cups of cooked brown rice
1/2 cup of chopped shallots (can substitute with red onion)
1/2 cup chopped celery
1 tsp freshly squeezed lemon juice
3 mandarin oranges, peeled, sectioned, and chopped
1/2 cup of hazelnuts chopped in food processor
1/4 cup of extra virgin olive oil
Sea salt and pepper to taste
In a large saucepan, cook the onion/shallots and celery in olive oil over medium heat until cooked. Then remove from heat and add the rest of the ingredients. Stir to mix, let cool, then stuff your turkey. I baste the skin with a mixture of olive oil and fresh herbs such as rosemary, garlic, and sage. Extra water can be added to the bottom of the roasting pan to ensure lots of pan dripping are available for the gravy. A mixture of carrots, onion and celery (1/2-1 cup each) can be added to the water to infuse extra flavour into the drippings. Roast as per roasting instructions. I roast my turkey with the lid on until about 1/2 hour before it is done. Then, the lid is removed for the last half hour to ensure the skin is brown and crispy. Enjoy!