The Buzz
Thanksgiving is such a special time of year, a time for family and friends to come together; to pause and reflect on what we’re truly thankful for and to celebrate food. At Aleia’s, what you and your family eat means the world to us. For over ten years we’ve continued to craft foods; baking from scratch, using only the finest gluten-free ingredients.
Our thoughts turn gratefully to you with warm appreciation. Thank you for making us the number one selling gluten-free stuffing mix nationwide! May you have an abundance of blessings to count and a perfect savory stuffing on your table!
Wishing you a holiday filled with warm and cherished moments.
The Aleia’s Team
Stuffing tips:
- Aleia’s GF Savory Stuffing and Aleia’s GF Plain Stuffing yields enough to stuff a 14-pound bird.
- If you are going to stuff your turkey the stuffing should go into the turkey cold.
- Outside the turkey, its perfect oven baked. Use a 9″ x 13″ x 2” baking dish. (Vegetarians will thank you)
- Stuffing is best made on the day you want to serve it. To save time, chop all the vegetables 2-3 days before.
- It’s just as delicious and convenient if made ahead. Make and bake the entire stuffing recipe ahead of time and either freeze it or refrigerate it. (Do not refrigerate uncooked stuffing).
- Use our stuffing cubes with any of your favorite family recipes! You can add any other ingredients you want to make this your own: Sausage, mushrooms, apples, chestnuts, walnuts, oysters, prunes, dried cherries…
- Adding the right proportions of ingredients is key. Incorporate all your favorite add-ins, just not too many. Play it safe by using about twice as much stuffing cubes as other ingredients. Keep in mind, the bread is the binder that holds the stuffing together, and when the add-ins outnumber the binder, it’s tough for the stuffing to stay together.
Craveable Recipes
If you’re looking for a perfect, classic herb stuffing, this is it.
Non-GMO Project Verified, Gluten-free, Dairy-free, Wheat-free, Soy-free, Corn-free, Trans Fat-free, Low Sodium, Kosher.
Get the RECIPE for Aleia’s Savory Stuffing!
Comments 7
Has anyone added coat & crunch to home made bread stuffing?
Hi Fred,
Great question! We often combine our products to create certain textures. The coat & crunch can definitely be added to our stuffing mix. By adding this ingredient to the stuffing, it will be given a new dimension of flavor and crunch. You can add half of the coat & crunch breadcrumbs to the mixture after adding the stock, and then add the remaining half on top. We’re sure you’ll love it!
Wishing you a wonderful and delicious holiday season!
Can Aleias Gluten Free Savory Stuffing be cooked in a crock pot
Hi Jeannie,
Thank you for contacting us. In response to your question. You can prepare the stuffing in a crock pot. Compared to oven baking, there will be a difference. As a result of not being baked in an oven, the top will be less crispy, and the cube structure won’t be as firm. However, the stuffing will remain delicious and flavorful.
Crock Pot Savory Stuffing Mix Recipe
Serves 6-8
Ingredients
• 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
• ½ onion medium dice (about ½ cup)
• 2 ribs celery, medium dice (about 1 cup)
• 1 large carrot medium dice (about ½ cup)
• 5 tablespoons of butter or butter substitute, plus 1 tablespoon for greasing crock pot.
• 2 cups gluten-free low-salt chicken stock or vegetable stock
• Salt & pepper to taste.
• Large skillet
• Large bowl
• 5-6-quart crock pot
Preparation
1. Grease a 4-6 qt Crock Pot well, about ¾ of the way up.
2. In a large skillet pan over medium heat, melt butter.
3. Add the onions, celery, and carrots. Sauté, stirring occasionally, until vegetable are crisp-tender. About 4-5 minutes.
4. Add stock and the spice packet. Stir.
5. Place stuffing cubes into the crock pot, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
6. Cover.
7. Turn slow cooker onto high for 30 minutes. Reduce temperature to low and cook an additional 1.5 hours or until hot. Alternatively, you could cook it on low for 2 – 2.5 hours.
8. Fluff with fork before serving.
My son has Celiac disease. I want to stuff a large turkey with your savory stuffing. Do I need to cut back on liquid? I have 3 boxes. Probably need one or two more, it’s 22 lb. Turkey. I got what was available at that store.
Hi Carolyn,
You do not need to cut back on the liquid. Just a couple tips for you; the stuffing should go into the turkey cold. You can also make it a day ahead so the flavors can meld.
• Prepare the stuffing using our directions for oven baking.
• After it comes out of the oven, let cool in the baking dish or spread it out on a sheet tray to cool.
• Spoon the prepared stuffing in the turkey just before roasting.
• Pack it very loosely.
• Stuffing should be 165° in the center when done.
If you have any extra stuffing put it into a buttered baking dish and heat it up in the oven. We recommend you keep it covered the entire time and remove the foil 10 to 15 minutes at the end of the reheat.
*An easy alternative is to cook the dressing separately and then spoon it into the cooked turkey when it’s resting.
Enjoy!
I just made a big pan of turkey and dressing with a box of plain and a box of savory stuffing (with extra spices added). Added the usual ingredients, liquids, etc. and blended my turkey into the mix. Topped with a few pats of butter and baked as usual. So good . . I have issues with GMO corn which has put a damper on my usual dressing that starts with a pan of cornbread. Love the seasoning packet, and the low sodium content too. Off to explore your other products now. I feel like I finally got my Thanksgiving meal. Thank you! :)