Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Folks planning to eat holiday meals out, or at a friend or relative's house, might find this information helpful:
5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
2 tablespoons olive oil
3 cups celery, chopped
1 large yellow onion, chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1-2 teaspoons fresh rosemary, finely chopped
1-2 cups gluten-free chicken broth
1 egg yolk
1 teaspoon salt
1/2 teaspoon pepper
Sautee the onion and celery in olive oil on medium-low heat until translucent.
Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly.
Add the salt and pepper and toss bread a bit more.
Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.
Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.
Serves six to eight people, depending on their appetite for stuffing.
(Adapted from Libby's Original Pumpkin Pie Recipe)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into gluten-free pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.