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tiffjake

gluten-free Stuffing Or Dressing

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I got a great recipe from someone last year and I can't remember for the life of me who I got it from! And I can't find it! Can someone throw out some ideas? I would really appreciate it! Thanks, Tiffany


EnteroLab test positive for gluten intolerence and 2 gluten intolerence and celiac genes

DQ2 and DQ3 sub type DQ7 in December 2005

Gluten-free since Enterolab test, December 2, 2005.

Lame Advertisement Test positive for gluten intolerence in Sept 2005.

THEN found out that my fathers mother had nontropical sprue, she passed away at 40 from (stomach) cancer, had holes in her intestines when they caught it. I had no idea....

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Last year, I used Carriefaith's recipe from her recipe thread. It was great, and I plan to make it again this year.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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I make a brown and wild rice based stuffing with mushrooms. Quite tasty. :) (In my recipes post.)


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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Thanks all! I think Carrie Faith's was the one I made last year. I served it to family and they didn't know it was gluten-free (I made it for myself at my grandfathers, and everyone wanted to know if it was really that good) so I was looking for something that was more traditional (meaning, like stove top, LOL) and I think I modified Carriefaith's to make it more "everyday".

But I am going to make everyone's over the next month and try them all! Thanks ladies!


EnteroLab test positive for gluten intolerence and 2 gluten intolerence and celiac genes

DQ2 and DQ3 sub type DQ7 in December 2005

Gluten-free since Enterolab test, December 2, 2005.

Lame Advertisement Test positive for gluten intolerence in Sept 2005.

THEN found out that my fathers mother had nontropical sprue, she passed away at 40 from (stomach) cancer, had holes in her intestines when they caught it. I had no idea....

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I make cornbread, slice it/cube it, dry it out, then saute onions and celery in a lot of butter, mix them all up, and bake. Delicious...I served it last year to my husband's whole family (and even made a separate "wheat" one)....and they liked this one better! It was almost gone by the end of the meal!

good luck!

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I got a great recipe from someone last year and I can't remember for the life of me who I got it from! And I can't find it! Can someone throw out some ideas? I would really appreciate it! Thanks, Tiffany

I still use my grandma's apple stuffing recipe, i just switched the bread to kinickinick (or however you spell that) italian or white bread:

2 medium-large red apples chopped (they have to be red because of the flavor)

1 large yellow or white onion chopped

4 ribs celery chopped (excluding stems & leaves of course)

1/2 loaf of kinickinick bread cut into small peices

1 egg (optional)

2 cups gluten-free chicken broth (i use Knorr boulion cubes to make my own)

1 tablespoon celery salt

1 teaspoon garlic salt

Mix all ingredients together and bake covered at 375 degrees for 45 minutes.


Gluten Free...negative blood results...absolutely positive diet results.

Dairy Free...absolutely positive diet results.

Egg Free...there goes another one...absolutely positive diet results.

Allergic to Codeine.

"Life is like a box of chocolates...you never know which ones may have gluten in them:)"

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I'm glad that the stuffing is liked. I actually got the recipe from the internet and modifed it.

Here is the recipe I have on my thread:

Stuffing

4 shallots, minced

1 onion, diced

5 celery ribs, diced

5 carrots, diced

2-3 tbl soy 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).

Optional: chestnuts, apples, raisons, cranberries, peacans.

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. 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 casserole dish, mix all ingedients together. Bake for 20 minutes at 325̊ F.

This is what I do now:

Stuffing

1/2 onion, minced in food processor

2-3 cloves of garlic, minced

4-5 celery ribs, minced in food processor

4-5 carrots, minced in food processor

2 tbl dry sage

2 tbl dry thyme

2 tbl dry summer savory

dash of pepper

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 1-2

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

2-3 tbl soy butter, optional

parsley, optional

I cook all vegetable in broth and spices for about 10 minutes. Then I add the gluten-free bread. I put some of the dressing in the chicken and the rest I leave on the stove with the stove-top heat off. I find that the heat from the oven is enough. I always add a bit more water to the dressing on the stove, so that it doesn't dry up. If I add soy butter, I add it to the stove top drsssing.

The dressing in the chicken is amazing! I usually make this once every week or two weeks.


Carrie Faith

Diagnosed with Celiac Disease in March 2004

Postitive tTg Blood Test, December 2003

Positive Biopsy, March 3, 2004

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Thanks CarrieFaith! (And I noticed in your siggy that you are sweet potato and strawberry free, me too! Those two came up on my Lame Advertisement test and I avoided them like they suggested, and now when I have them I get terrible headaches.....weird.)


EnteroLab test positive for gluten intolerence and 2 gluten intolerence and celiac genes

DQ2 and DQ3 sub type DQ7 in December 2005

Gluten-free since Enterolab test, December 2, 2005.

Lame Advertisement Test positive for gluten intolerence in Sept 2005.

THEN found out that my fathers mother had nontropical sprue, she passed away at 40 from (stomach) cancer, had holes in her intestines when they caught it. I had no idea....

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When making stuffing from gluten-free bread is it best to cube the bread and then toast it or dry it out before trying to make stuffing with it? Especially if I want stuffing to have a Stovetop-like consistency?


*Gluten free since 7/06

*Cutting down on soy and dairy since 9/06

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When making stuffing from gluten-free bread is it best to cube the bread and then toast it or dry it out before trying to make stuffing with it? Especially if I want stuffing to have a Stovetop-like consistency?
I don't toast ro dry out my bread, I think it's dry enough! But I'm sure toating would be better.

Thanks CarrieFaith! (And I noticed in your siggy that you are sweet potato and strawberry free, me too! Those two came up on my Lame Advertisement test and I avoided them like they suggested, and now when I have them I get terrible headaches.....weird.)

I've noticed that just the sweet potatoes and not the regular potatoes bother me. Do you find that as well? I'm sad because I love sweet potatoes.


Carrie Faith

Diagnosed with Celiac Disease in March 2004

Postitive tTg Blood Test, December 2003

Positive Biopsy, March 3, 2004

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When making stuffing from gluten-free bread is it best to cube the bread and then toast it or dry it out before trying to make stuffing with it? Especially if I want stuffing to have a Stovetop-like consistency?

I did toast the bread in the oven first. What I did was cut it into cubes, spread on a cookie sheet, sprinkle with poultry seasoning and bake at 350 until it was toasted the way I wanted. (You kind of have to keep checking). It turned out pretty well.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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I don't toast ro dry out my bread, I think it's dry enough! But I'm sure toating would be better.

I've noticed that just the sweet potatoes and not the regular potatoes bother me. Do you find that as well? I'm sad because I love sweet potatoes.

Yeah, I am fine with white potatoes, but sweet potatoes make me feel bloated and give me really bad headaches. It was weird, cause it happened one night, and I thought "no way" so I tried another one a coupld of nights later, and got the same reaction. I miss them too!


EnteroLab test positive for gluten intolerence and 2 gluten intolerence and celiac genes

DQ2 and DQ3 sub type DQ7 in December 2005

Gluten-free since Enterolab test, December 2, 2005.

Lame Advertisement Test positive for gluten intolerence in Sept 2005.

THEN found out that my fathers mother had nontropical sprue, she passed away at 40 from (stomach) cancer, had holes in her intestines when they caught it. I had no idea....

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Last year was my first year making gluten-free stuffing. I used gluten-free bread and made corn bread and cut that into cubes and dried it.

Well it wasn't so good, the cornbread turned to mush and so did a lot of the gluten-free bread, how do you avoid this, I want a stuffing I can cook inside the turkey not on the stove top.

I'm thinking of maybe doing a rice stuffing because the mush last year tasted good but looked gross.

Any suggestions?

Susan

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Last year was my first year making gluten-free stuffing. I used gluten-free bread and made corn bread and cut that into cubes and dried it.

Well it wasn't so good, the cornbread turned to mush and so did a lot of the gluten-free bread, how do you avoid this, I want a stuffing I can cook inside the turkey not on the stove top.

I'm thinking of maybe doing a rice stuffing because the mush last year tasted good but looked gross.

Any suggestions?

Susan

Did you toast the gluten-free bread? I did last year, and that made it "stonger" for the baking part. When it is hard like a crouton, then I let it cool, and later added the chicken broth and put it in the oven for 20 min or so (like CarrieFaiths Recipe) and it came out great. It was just like stove top.


EnteroLab test positive for gluten intolerence and 2 gluten intolerence and celiac genes

DQ2 and DQ3 sub type DQ7 in December 2005

Gluten-free since Enterolab test, December 2, 2005.

Lame Advertisement Test positive for gluten intolerence in Sept 2005.

THEN found out that my fathers mother had nontropical sprue, she passed away at 40 from (stomach) cancer, had holes in her intestines when they caught it. I had no idea....

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Bronco's Jalapeno/Sausage Stuffing

Stuffing

1 sweet vidalia onion, diced

2-3 cloves of garlic, minced

4-5 celery ribs, diced

4-5 carrots, diced

2 jalalepenos, seeded and diced

2 tbl dry sage

2 tbl dry thyme

2 tbl dry summer savory

dash of pepper

1 Pound "Hot" Jimmy Dean Sausage

1-2 loaves gluten-free bread, cubed (I use Food 4 Life Brown)

chicken stock (you will need to eye ball it, but make sure you have 3-4 cups on hand)

1/2 stick of butter (mandatory)

3-4 Tables spoons of olive oil

Brown Sausage, set aside.

Cut up Food 4 Life gluten-free Bread into crouton sice cubes. Place on Cookie Sheets. Place in oven at 380 until bread has dried out and kinda crispy.

In a large skillet (or 2 skillets, depending on how much bread you used), cook the maripoi (Celery, onion, carrots), spices and jalapenos in olive oil and butter -- cook for 7-10 minutes or until a little tender.

Add thr croutons. Add chicken stock so the crotuons are floating. Cook for 5-8 minutes on medium low heat.

Take off heat. In a LARGE bowl, mix skillet contents and cooked sausage. Mix lightly so the sausage is mixed in.

Take contents and fill casserole baking dishes. Add chicken stock to each casserole dish to moisten Stuffing.

Cover and cook at 350 for 18 minutes. Take cover off and brown top (bake for 10-15 minutes).

Voila!

The dressing in the chicken is amazing! I usually make this once every week or two weeks.

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I'd definitely toast your bread crumbs to avoid the "mush" problem. If you are making your own bread in order to make stuffing (not using store bought bread), I have a great way to make bread cubes for stuffing. Spread your bread batter in a greased 9x13 cake pan or a 13 x 18 jelly roll pan (use the smaller pan for a one loaf bread recipe, the larger one if your recipe makes 2 loaves). Let it rise for 20 minutes, then bake it for 20 minutes. Take it out of the oven and use a pizza cutter to cut it into 1/4 or 1/2 inch squares. Then loosen them from the pan with a pancake turner, jumble them up on the pan, and return the pan to the oven (turning the oven down to 250 or 300). Just let them dry in the oven for 20 - 30 more minutes, then take them out and let them cool. If they don't feel dry after they've cooled completely, just return them to the oven for a while. This is a LOT faster than baking loaves, cutting slices, and then cutting the slices into cubes!

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Ok it seems like you all are cooking the stuffing in a pan of some sort (either oven or stove top) and mine was inside the bird, which of course cooked for hours and I think thats what broke the stuffing down.

I will try some in a baking dish in the oven but I still want to stuff the bird and I'm thinking of a rice/sausage stuffing for that. I've never done a rice stuffing does anyone have a recipe?

Susan

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