This year, Celiac.com offers up our favorite recipe for classic holiday stuffing, along with nine more gluten-free stuffing recipes that are guaranteed to help you deliver a delicious gluten-free holiday meal.

Classic Gluten-free Holiday Stuffing

Ingredients:

• 5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled (I use Udi’s or Rudi’s)
• 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

Add bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin, as desired, but 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.

PLUS: Here are Nine More Recipes for Great Gluten-free Stuffing:

1. Brown and Wild Rice Savory Mushroom Stuffing
2. Open Original Shared Link
3. Best Gluten-free Holiday Stuffing Recipe
4. Open Original Shared Link
5. Open Original Shared Link
6. Open Original Shared Link
7. Open Original Shared Link
8. Open Original Shared Link
9. Open Original Shared Link

It’s easy to prepare, easy to cook, and plenty tasty when it’s done right.

Ingredients:

• 1 whole chicken (about 3 pounds)
• ½ cup brown sugar
• 3 tablespoons paprika
• 3 teaspoons dry mustard
• 1 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons lemon pepper
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer)

Directions:
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).

Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a bowl.

Rinse chicken under cold running water.

Discard giblets and neck from chicken; drain and pat dry.

Sprinkle 1 teaspoon of the seasoning mix into the cavity of the chicken.

Rub the remaining seasoning mix over the entire surface of the chicken.
Place the half-full can of beer in a small oven-proof baking dish.

Fit whole chicken over the can of beer with the legs on the bottom; keep upright.

Place the chicken, standing on the can, and in the center of the baking dish, directly on the heated grill.

Close the lid grill the chicken until the juices run clear, about 1 hour 15 minutes, or until an oven thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).

Remove the chicken from the grill and remove and discard the beer can.

Cover the chicken with aluminum foil, and rest it in a warm area for 10 minutes before slicing.

Sauté some onion and garlic, transfer all the ingredients to a slow cooker, and four to five hours later, bang! Just remember to add your favorite garnishes and enjoy.

Ingredients:

• 2½ cups cubed lean beef stew meat
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small sweet yellow pepper, chopped
• 1 small sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-½ ounces) diced tomatoes, with juice
• 3 cups chicken broth
• ½ cup dry white wine
• 2 teaspoons dried parsley
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1½ teaspoons ground cumin
• 1½ teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• Cubed avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream

Directions:
In a large skillet, heat oil over medium-high heat. Add onion and peppers, and cook until tender.

Add garlic, and cook another minute or so.

Transfer to a large slow cooker; stir in the remaining ingredients.

Cook, covered, on low 4-5 hours.

Serve with avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream. Goes great alone with toasted gluten-free bread, or over rice.

Want to shock and delight the kids with a little Halloween culinary gore? These bloody baked rats are just the ticket! They are basically creatively shaped meatloaf with a twist. They're easy to make, and sure to draw some excitement at the dinner table.

Ingredients:

• 1 pound ground beef
• ½ cup crushed Rice Chex cereal
• ⅓ onion, chopped
• 1 egg, beaten
• ½ cup cubed Swiss cheese (1 cube per rat)
• 2 (10 ounce) cans tomato sauce
• ½ cup white sugar
• ½ teaspoon paprika
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon black pepper
• 1½ tablespoons Worcestershire sauce
• 1 or two uncooked gluten-free spaghetti noodles, broken into 1-inch pieces
• ½ carrot, cut into â…›-inch thick slices, OR round ends of one brown mushroom cut to â…›-inch thick
• 1 tablespoon frozen green peas

Directions:
Heat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine the ground beef, onion, egg, crushed Rice Chex, paprika, celery salt, thyme, and pepper.

Use your hands to mix until well blended.
Measure out ⅓ cupfuls of the meat mixture and mold around a cube of cheese like a meatball. I like to put the cheese more toward the front and tell the kids it’s rats brains, but use your own judgement.

Shape into a point at one end with a longer body that comes to an oval at the fat end.

Place each ''rat'' into a shallow baking dish, and continue with the remaining meat.

In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce, and pour over the rats in the baking dish.

Cover the dish and bake for 25 minutes at 350 degrees F (175 degrees C.)

Uncover the dish and continue to bake for another 5-10 minutes.

Baste rats with sauce from time to time to form a glaze.

Use a spatula to move each rat onto a plated bed of rice.

Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails. Press peas into the pointy end to make eyes.

Use spaghetti pieces to anchor carrot or mushroom slices to make ears. Be careful to remove them, or to make sure no one eats them by accident, especially small children.

Spoon tomato sauce over rats and serve over rice.

Source:

• This recipe comes from Open Original Shared Link via Allrecipes: Open Original Shared Link. In addition to adapting it to be gluten-free, I have taken some liberties with spices, cut down the sugar, and substituted Swiss cheese for cheddar. Enjoy!

Ingredients:

• 2 tablespoons brown sugar
• 2 tablespoons dry mustard
• 2 tablespoons paprika
• 1 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon lemon pepper
• ½ tablespoon ground black pepper
• ¼ teaspoon ground cayenne pepper, to taste

Directions:
Mix all dry ingredients in a medium bowl.

Place chicken wings in a large baking dish and sprinkle with spice mixture until well-coated on both sides.

Cook on barbecue grill or in the oven at 350 degrees F., until well-browned.

Serve with favorite dips and beverages.

This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.

Celiac.com 10/09/2014 - Note:  Dried beans will not cook through if the salt is added too early.  This recipe serves four people.

Ingredients:

• 2 cups dried lentils
• 3 cups water
• 1 cup carrots, sliced thin
• 1 large onion, sliced
• 1 cup celery, sliced
• 2 bay leaves
• 3 tablespoons parsley, chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ tablespoons gluten-free apple cider vinegar
• 3 cans (8 oz. each.) salt-free tomato sauce
• 1 teaspoon olive oil
• 4 bone-in chicken breasts, skin removed

Directions:
In a medium saucepan, cover lentils with water; bring to a boil, then rinse and drain.  Return lentils to pan.  Add 3 cups water and next 5 ingredients; bring to a boil.  Lower heat; simmer 45 minutes or until lentils are tender, adding more water if needed.  Stir in salt, pepper, vinegar and tomato sauce; simmer 5 minutes more. 

Spray a large skillet with gluten-free nonstick spray.  Add oil and sauté chicken pieces over high heat until browned on both sides.  Spoon lentil mixture over chicken, lower heat to medium, cover pan and simmer 40 minutes or until chicken is fork tender, adding more water if needed to keep lentils moist.

Calories: 359; Total fat: 6g; Saturated fat: 1g; Cholesterol: 96mg; Sodium: 359mg; Carbohydrates: 30.5g; Fiber: 9.7g; Sugar: 8.2g; Protein: 45.7g

Celiac.com 09/30/2014 - Pork tenderloin is a versatile favorite. This recipe for marinated pork tenderloin makes a tasty, grilled version that is gluten-free and ready to please.

Ingredients:

• 2 (¾ pound) pork tenderloins
• ¼ cup balsamic vinegar
• ¼ cup gluten-free soy sauce
• ¼ cup packed brown sugar
• 1½ teaspoons onion powder
• 1 teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Place soy sauce, brown sugar, sherry, dried onion, cinnamon, garlic powder, black pepper and olive oil in a large resealable plastic bag. Seal, and shake to mix.

Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.

Heat grill for high heat.

Lightly oil grill grate.

Place tenderloins on a lightly oiled grill, and discard marinade.

Cook 20 minutes, or to desired doneness.

Slice into medallions, and serve.

Whether served with rice, coleslaw, corn on the cob, or your favorite beans, pulled pork is a tasty treat. As always, double-check your spices to make sure they're gluten-free. Use cider vinegar in place of white vinegar, when in doubt.

Ingredients:

• 1 Pork Butt (shoulder)
• 2 (20 ounce) bottles gluten-free barbecue sauce (or optional mustard sauce noted below)
• 3 tablespoons smoked paprika
• 3 tablespoons sea salt
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard
• 2 teaspoons black pepper
• 2 teaspoons chili powder
• 1 teaspoon cayenne
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon dried cumin

Directions:
Mix together all dry ingredients and rub pork shoulder until well-coated.

Marinate in a bag overnight.

Place shoulder in a roasting pan and roast for 5-6 hours, until pork is tender and shreds easily with 2 forks.

Shred the pork and place into a large pot over medium heat. Mix the meat with the barbecue sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

Option: Carolina Mustard Barbecue Sauce

This option omits barbecue sauce and skips the last cooking step in favor of topping the pork directly with Carolina mustard barbecue sauce.

Ingredients:

• 1½ cups prepared yellow mustard
• 1 cup honey
• ½ cup apple cider vinegar
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons hot sauce

Directions:
In a small bowl, combine all the ingredients and mix well. For best flavor, make at least a day ahead of usage.

Serve with pulled pork or barbecued brisket.

This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.

Celiac.com 09/24/2014 - Every year, life seems to get more hectic.  There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax. This recipe takes only 4 minutes to assemble!

Ingredients:

• 2 pounds pork chops
• ½ teaspoon garlic powder
• 3 tablespoons gluten-free soy

Sauce:

• ½ cup gluten-free Italian dressing
• 1 small bottle gluten-free barbecue sauce

Directions:
The night before, wash chops then pat them dry with paper towels.  Sprinkle garlic powder on both sides of the chops, and then place them in a resealable plastic bag.  Pour in soy sauce and Italian dressing; seal bag and refrigerate overnight.  In the morning place chops and marinade in a crock-pot, add the barbecue sauce by lifting the chops with a fork to distribute it evenly.  Cover and cook on low for 8 hours.  This recipe serves 4-6 people.

Celiac.com 07/22/2014 - For years, I have dreamed about how nice it would be to have a tasty breakfast sandwich again that was on a gluten-Free English muffin, I really have missed those after 15 years. I found Udi’s Gluten-Free English Muffins in my local store recently! Before, I have just used gluten-free toasted bread to replace.

To make the Gluten-Free Breakfast Sandwich:

Ingredients:

• Free Range Egg
• Gluten-Free Canadian Bacon, Gluten Free Ham or Bacon
• Cheese
• Gluten Free Mayonnaise
• Udi’s Gluten-Free English Muffins
• Hot Sauce, optional

Directions:

1. Toast your gluten-free English muffin halves or gluten-free bread of choice while heating pan to cook your egg.
2. Cook your free range egg to your taste. I fried my egg on both sides until yolk was firm, with a bit of melted butter.
3. Heat the gluten-free Canadian bacon or your selected gluten-free meat thoroughly, in same pan cooked the free range egg in. Turn off heat.
4. Construct Sandwich: Spread gluten-free Mayonnaise on one side of each piece of toasted gluten-free English muffin or bread. Put a slice of cheese on one half of prepared English muffin or bread.
5. Place the heated egg and meat on top of the cheese. I put a dash of hot sauce on top of my egg and meat, optional. Put the other half of gluten-free English muffin or bread on top. *I put the sandwich into the pan, cover and heat on low just until cheese melts. Enjoy warm!

Because of this, it is pretty much guaranteed to be a big, fat hit at your next potluck or barbecue.

Ingredients:

• 10 small white potatoes, peeled with skins on
• 6 slices cooked, crisp bacon, diced
• 4 green onions
• 1½ cups cheddar cheese, shredded
• 12 ounces sour cream
• ¾ cup mayonnaise
• 2-3 tablespoons gluten-free brown mustard (I use Annie’s)
• 2 tablespoons cider vinegar
• 2 teaspoons salt
• Ground pepper to taste

Directions:
Wash and peel white potatoes. Leave skins on red potatoes

Cube and boil potatoes with salt. Drain well.

Crumble bacon and slice onions (including tops).

Combine sour cream, pepper, mustard and mayonnaise, vinegar, and mix into potatoes.

Add bacon, onions and cheese, keeping some aside for topping, and toss into potatoes.

Pour into baking dish.

Top with reserved cheese, onions, and bacon.

Bake at 350 F for 10-15 minutes, until cheese melts and bubbles.

Serve hot, or refrigerate and serve cold. Tastes great either way.

I’ve also been looking for a recipe that will deliver a special, romantic dinner without too much time or effort. This recipe offers a delicious summertime twist to the regular pork chop. 

Ingredients:

• 2 thick bone-in pork chops (8 ounces each)
• 1 cup fresh seedless raspberry pureé
• ½ cup honey
• 3 tablespoons lemon juice
• 1 tablespoon dry white wine
• ½ teaspoon kosher salt
• ½ teaspoon fresh minced ginger
• Generous dash of ground black pepper
• 1 tablespoon olive oil

Use a strainer and a whisk over a bowl to de-seed fresh raspberries for enough raspberry pureé to make 1 cup.

Whisk raspberry pureé, lemon juice, salt, ginger, and pepper together in a bowl; add pork chops and turn to coat.

Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, but ideally overnight.

Remove pork from the marinade and shake to remove any extra liquid. Toss out the remaining marinade.

Grill at 425 Fahrenheit, 3-5 minutes on each side until done. Serve with rice and vegetables for a lean, healthy, delicious meal.