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tammy

gluten-free Bread Stuffing Recipe

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I have found that the almond breads are a little sweet but good. But for stuffing, the almond breads seem too sweet. Has anyone found a gluten-free bread that makes a delicious stuffing?

Thanks!!!!

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El Peto has a good stuffing cubes toasted. Also Kathy's Creations in Ohio has a good one. I never had good luck with any others. Some also dry the white Italian bread from Sterk's.

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I like rice-based stuffing. (Not rice bread, rice. :-) )

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I had pretty good luck with Kinnikinnick Italian White bread at Thanksgiving this year. It is a bit grainer/coarser than regular bread, but the flavour was just fine. Good luck!

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I'm going to try stuffing made from Manna from Anna bread inside a chicken this weekend before I attempt to stuff the big turkey. I'll let you know how it goes!

Plus, I'm hoping to make a casserole of corn bread dressing to serve on the side. Maybe the 3rd time's the charm!

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Hi Tarnelberry

would love to have your receipe for rice base stuuffung instead of bread. It sounds interesting.....

thanks

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Has anyone found a gluten-free bread that makes a delicious stuffing?
I've used Kinnikinnick Italian white tapicoa bread (thawed) and Sterk's Sandwich bread and both have tasted wonderful in my dressing recipe. Everyone says that they cannot tell that it is gluten free bread, which is what we want to hear! Here is my stuffing recipe:

Stuffing

* 4 shallots, minced

* 2 onions, diced

* 5 celery ribs, diced

* 5 carrots, diced

* 2-3 TB butter (I use soybean butter)

* 2 tbl dry sage

* 2 tbl dry thyme

* 2 tbl dry summer savory

* dash of pepper

* 1 cup white wine

* 1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed)

* 1 cup gluten-free chicken stock (I use 1 cup of Imagine chicken broth, or 2

cubes of McCormick chicken bouillon and 1 cup of water).

Sauté the vegetables in the butter until they are soft. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half. In a large bowl, mix the sautéed vegetables with the bread cubes, chicken stock, and parsley. Transfer to a baking dish and bake for 20 minutes at 325̊ F.

Variations:

Add finely diced sausage or bacon bits to the sauté, or toss in diced chestnuts, apples, or raisins. For cornbread stuffing, try adding dried cranberries or toasted pecans.

http://www.wholefoodsmarket.com/recipes/gf_stuffing.html

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Hi Tarnelberry

would love to have your receipe for rice base stuuffung instead of bread. It sounds interesting.....

thanks

<{POST_SNAPBACK}>

No prob. Basically, make it just like you would bread stuffing, but instead of the bread/broth for it, use rice and the amount of broth for it.

Wild and Brown Rice Stuffing with Mushrooms and Onions

1 1/2 cups wild and brown rice blend

3 cups vegetable broth

1 lb mushrooms

1 large onion

1 large carrot

1 celery rib

5 cloves garlic

1 tsp ground sage

1 tsp oregano

1 tsp basil

1 tsp thyme

1/2 rosemary

1/4 tsp majoram

Combine all ingredients in a large pot, and bring to a simmer.

Reduce heat, cover, and stir every 5-10 minutes to create a saucier consistency.

Continue cooking until rice is cooked through, about 45 minutes.

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In my opinion,

you would want a very dense brown bread.

I actually mix two types (a white and brown gluten-free bread -- Nature for life)

the denser bread is able to soak the liquid up better and not "fall apart" or dissolve too much.

Hope this helps..

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