I hope everyone enjoyed their holiday weekend!  I know that I certainly did, with my favorite foods and people.  Even though food holidays can be tough, I have learned to make smart food choices, and realize that I do actually have choices.  Even though my Thanksgiving plate didn’t look like everyone else’s, that didn’t mean that I didn’t enjoy it!  I had turkey and root vegetables, with my favorite starter of shrimp cocktail!  Nothing too shabby about that.

This year, my family and I went out to eat for Thanksgiving.  Although eating out in a restaurant can be tough, I still ended up with a delicious meal.  But, because I knew I wouldn’t be able to have my all time favorite Thanksgiving food, stuffing, my mom made me a gluten free batch to have in my fridge!  Now I can enjoy my favorite stuffing recipe for a few more meals than just last Thursday evening…

Mom’s Apple, Celery, and Sausage Stuffing


  1. 1 small onion, chopped
  2. 3-4 stalks celery, chopped
  3. olive oil for sauteing
  4. 2-3 chicken apple sausage links, chopped into bite sized pieces
  5. 2 green apples, peeled and cut into bite sized pieces
  6. 2 tbsp. parsley
  7. 2 tbsp. thyme
  8. 1 small jar of chestnuts, chopped
  9. 1 package of gluten free stuffing
  10. 2-3 tbsp. vegan butter
  11. 3 cups gluten free chicken broth
  12. salt and pepper for seasoning


  1. In a large pan coated with olive oil, add onion and celery.  Stir for a few minutes until they start to get tender.
  2. Add the sausage and apple bites, stirring to let the flavors mix and mingle.
  3. When the fruit and veggies start to really tenderize, and the sausage starts to cook, add the parsley, thyme, chestnuts, and stuffing bits.  Stir together to incorporate.
  4. Add vegan butter pads on top and pour in chicken broth.
  5. Bake covered for 45 minutes, until everything cooks through.
  6. Season with salt and pepper, and serve!

Well… I’m off to enjoy the best part of Thanksgiving… leftovers!  Happy Allergy Free Eating.


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