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    Celiac.com's Best Gluten-free Holiday Stuffing Recipe (Gluten Free Thanksgiving Dressing)


    Jefferson Adams
    Image Caption: The final gluten-free holiday stuffing. Photo: CC/peretzpup

    Stuffing is standard fare at just about every Thanksgiving or holiday meal that involves a bird. This recipe will help those with gluten-sensitivities to keep the stuffing right there on the plate next to the turkey. Served with mashed potatoes, gluten-free gravy, and maybe a little cranberry sauce, and you've got the makings of a great gluten-free holiday!


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    Ingredients:
    5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
    2 tablespoons olive oil
    3 cups celery, chopped
    2 shallots, minced
    1 large or 2 medium yellow onions, chopped
    1 tablespoon fresh thyme, minced
    1 tablespoon fresh sage, minced
    1-2 teaspoons fresh rosemary, minced
    1-1½ cups gluten-free chicken broth
    ½ cup white wine
    1 egg yolk
    1 teaspoon salt
    ½ teaspoon pepper
    Bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin (optional) *Make sure any sausage is gluten-free!

    Preparation:
    Sauté shallots, 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. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool.

    Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth.

    Place the egg yolk in a large 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. Make sure to blend a small amount of stock into the egg first to 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 mix.

    Place the stuffing mixture into a greased casserole dish and cook  in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done.

    Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean.

    Serves about six to eight people. Scale recipe according to amount of stuffing required.

    Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.

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    Guest Donna Grover

    Posted

    Happy to know that I can make some good and safe dressing.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Jefferson Adams
    Celiac.com 11/11/2010 - The holidays are upon us, once again, and that means it's time toremind folks that a little planning and preparation will help anyonewith celiac disease or gluten intolerance to enjoy a safe, deliciousgluten-free Thanksgiving and holiday season without worrying aboutinadvertently eating wheat or gluten.

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    Ingredients:
    5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
    2 tablespoons olive oil
    3 cups celery, chopped
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    1 large or 2 medium yellow onions, chopped
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    ½ cup white wine
    1 egg yolk
    1 teaspoon salt
    ½ teaspoon pepper
    Bits of cooked sausage or bacon, diced chestnut, pecan, apple,cranberry, currant, or raisin (optional) *Make sure any sausage isgluten-free!

    Preparation:
    Sauté shallots, onion and celery in olive oil on medium-low heat until translucent.

    Stir in the rosemary, sage, and thyme, and cook another one or twominutes, until the aroma of the herbs fills the air. Add wine andcontinue cooking over medium heat until liquid is reduced by half.Remove from heat and allow to cool.

    Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth.

    Place the egg yolk in a large bowl and carefully spoon two or threeounces of the chicken stock into the egg yolk, slowly, while whiskingthe mixture.

    Add the rest of the chicken stock to the egg mixture. Make sure toblend a small amount of stock into the egg first to prevent scrambledeggs.

    Add the cooled celery, onion, and herbs mixture into the stock and eggmixture. Toss the bread cubes into this mixture and coat thoroughly.Add the salt and pepper and mix.

    Place the stuffing mixture into a greased casserole dish and cook  in400°F oven for 40-50 min, covering as needed with aluminum foil, untildone.

    Note: The stuffing is done when you can insert a toothpick into thestuffing and it comes out clean. Make sure you bake stuffing until thetoothpick comes out clean.

    Serves about six to eight people.

    Suggestion: Add finely diced cooked sausage or bacon bits to thesautéed vegetables, or toss in bits of diced chestnut, pecan, apple,cranberry, currant, or raisin. *Make sure any sausage is gluten-free!
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    ¾ cup granulated sugar
    1 teaspoon ground cinnamon
    ½ teaspoon salt
    ½ teaspoon ground ginger
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    Pour into gluten-free pie shell.

    Bake in preheated 425° F oven for 15 minutes. Reduce temperature to350° F; bake for 40 to 50 minutes or until knife inserted near centercomes out clean. Cool on wire rack for 2 hours. Serve immediately orrefrigerate. Top with whipped cream before serving.

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