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pinkpei77

Gluten Free Stuffing

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thanks alot everyone!!

i think ill try making it !!

i love cooking and it doesnt look to hard!!

cant wait!!!

If you want to make your cornbread from scratch this is a recipe I have come up with that's really good.

Cornbread

Put the following ingreadents in the bowl in this order:

1 cup corn meal (heaping)

1 cup, minus alittle gluten-free Four Bread Flour Mix (Betty Hagmans)

4 tsp baking powder

1 tsp salt

mix just enough to combine ingredents.

Add:

1 cup milk

4 lg eggs

1/4 cup (or less) oil

2 huge spoonfuls of honey or 3 big spoonfuls of brown sugar

mix, pour into a greased cake pan (9x 13) or muffin cups. Bake 325 degrees for 20 min

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This will be my first time making gluten free stuffing, and I read that gluten free dressing cooked outside of the bird has a tendency to get dry. In my local newspaper they had a recipe for gluten free stuffing and they added one egg to the broth (1 egg/1 cup broth) to make the stuffing more moist and to improve the texture. Just though I'd throw it out there. Any feedback on the idea?

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I don't have a success story yet as this is my first T-day since gluten-free as well. I have made gluten-free bread and am drying it out as suggested above. My favorite recipe is from the Rival crock pot cookbook. Many years ago as a young married I asked a wonderful cook what recipe she used for stuffing. She told me this recipe, and she then adds chopped water chestnuts or finely chopped jicama. It adds a crunch. This recipe has always tasted so wonderful to me that I've never tried another. It has more veggies than some recipes.

1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

12 cups dry bread cubes

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 teaspoon poultry seasoning

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 eggs, beaten

4 1/2 cups chicken broth, or as needed

Directions

1 Melt butter in a skillet over medium heat. Saute onion, celery, mushrooms, and parsley until onions are soft. Place in a large bowl, and mix with bread cubes. Season with sage, thyme, marjoram, poultry seasoning, salt, and pepper. Toss until evenly coated. Add beaten eggs, and mix together. Pour in enough broth to moisten (3 to 4 1/2 cups, depending on how dry your bread cubes are.)

2 Spoon stuffing into slow cooker, and cover. Set to High for 45 minutes.

3 Reduce to Low, and cook for 4 to 8 hours.

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Oh dear. decisions, decisions. I think I am going to go ahead an do your recipe since it has fresh ingredients instead of the dried onion flakes. I can see where the copy cat recipe would be helpful to have around the house as a made ahead mix for a quick dinner though. Anyway, I'll report back after Thanksgiving!

I've already made my bread and left it out to dry. It's starting to shrink up and actually look like dried bread cubes! Can a person leave it out too long? Once it is hard should I put it in tupperware until I use it? Thanks in advance for any advice!

Thanks for the tip on the bouillon!

I don't have any idea what Stovetop stuffing tastes like, I've never had it, so I can't help you there. If you want Stovetop then maybe you should go with the copycat recipe.

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Oh dear. decisions, decisions. I think I am going to go ahead an do your recipe since it has fresh ingredients instead of the dried onion flakes. I can see where the copy cat recipe would be helpful to have around the house as a made ahead mix for a quick dinner though. Anyway, I'll report back after Thanksgiving!

I've already made my bread and left it out to dry. It's starting to shrink up and actually look like dried bread cubes! Can a person leave it out too long? Once it is hard should I put it in tupperware until I use it? Thanks in advance for any advice!

I know, so many decisions!!

You could test out the copycat recipe after Thanksgiving and have it for Christmas?

If your cornbread cubes are already quite dry I would put them in an air tight container until you are ready to assemble the stuffing. Just check on them periodically and make sure they aren't getting any mousture. If they do soften up again, you can always put them on a cookie sheet and throw them in the oven to toast them up.

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Knorr chicken bouillon cubes also is gluten free. Kitchen Basics www.kitchenbasics.net also has gluten free chicken,beef, and vegetable stock.

This is my first year making gluten free stuffing also.

Here's another recipe to try....perhaps for Christmas. Herb Bread Stuffing

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I don't have a success story yet as this is my first T-day since gluten-free as well. I have made gluten-free bread and am drying it out as suggested above. My favorite recipe is from the Rival crock pot cookbook. Many years ago as a young married I asked a wonderful cook what recipe she used for stuffing. She told me this recipe, and she then adds chopped water chestnuts or finely chopped jicama. It adds a crunch. This recipe has always tasted so wonderful to me that I've never tried another. It has more veggies than some recipes.

1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

12 cups dry bread cubes

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 teaspoon poultry seasoning

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 eggs, beaten

4 1/2 cups chicken broth, or as needed

Directions

1 Melt butter in a skillet over medium heat. Saute onion, celery, mushrooms, and parsley until onions are soft. Place in a large bowl, and mix with bread cubes. Season with sage, thyme, marjoram, poultry seasoning, salt, and pepper. Toss until evenly coated. Add beaten eggs, and mix together. Pour in enough broth to moisten (3 to 4 1/2 cups, depending on how dry your bread cubes are.)

2 Spoon stuffing into slow cooker, and cover. Set to High for 45 minutes.

3 Reduce to Low, and cook for 4 to 8 hours.

This is similar to a recipe I like, but always made it in the oven.. I LOVE the crockpot idea--does it come out crunchy at all???

The only differences in the recipe are that mine didn't call for eggs, and that I add 1/4 teaspoon of cinnamon.

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