- 15-20 pound Turkey Fresh or Thawed
- 1 tbsp Butter Softened
- Borsari Original Seasoning or Borsari Orange Ginger
- 6 cups gluten free bread: cubed and toasted
- 2 shallots: medium diced
- 2 red onions: medium diced
- 2 stalks celery with tops: medium diced
- 2 tbsp unsalted butter
- 2 tbsp sage
- 2 tbsp thyme
- 1 tbsp Borsari Original Seasoning
- ½ tbsp pepper
- 1 cup white wine
- 1 cup chicken stock
Remove giblet bag and neck from inside both turkey cavities and discard.
Rinse turkey inside and out with cool water. Pat excess water off turkey.
Rub entire turkey with butter.
Cook according to directions on the turkey package for a stuffed turkey.
Gluten Free Stuffing
Preheat oven to 325 degrees
In a medium sauté pan, sauté shallots, onions and celery in 2 tablespoons of butter over medium heat until translucent, stir occasionally.
Add sage, thyme, pepper and Borsari Original Seasoning to sauté pan; stir until well blended.
Stir wine into vegetable mixture and simmer until liquid is reduce by half stirring occasionally.
In a large bowl combine vegetable mixture with toasted bread cubes and stock. Transfer stuffing into a greased, 9 x 13 baking dish.
Bake, uncovered until hot throughout; about 30 minutes.