Turkey Stuffing

[11111]

Hi,

Does anyone have a turkey stuffing receipt without using corn bread?

Thanks for your time - Nancy

[Guest nini]

I have a recipe for a Wild Rice and mushroom stuffing, want it?

[jerseyangel]

Hi,

Does anyone have a turkey stuffing receipt without using corn bread?

Thanks for your time - Nancy

I'm using Carrriefaith's recipe again this year. It's basically a regular bread-cube type dressing, with gluten-free bread as a substitute for the regular bread cubes. I cut the bread into cubes, spread on a baking sheet, sprinkle with poultry seasonning and dry in the oven.

Carrie has a thread with this and many other nice recipes. (That sounded like a commercial )

[mamaw]

I use any gluten-free breads I have on hand, cube it up & bake 325 degrees until hard. I melt oleo & add minced onions & celery & cook until tender... I add the bread cubes to that plus salt ,pepper,parsley,gluten-free chicken broth. Bake in a greased pan about 35 to45 minutes covering with foil until last 10 minutes. You can add any spices you like.this sounds plain but its good.This time I used whole foods sandwich bread ,a little rye &Anna's bread.....

mamaw

[11111]

Hi,

Thank you for your sugguestions. I will use the receipts.

Nancy

[Guest nini]

Wild Rice Stuffing

½ cup Wild Rice uncooked

2 ½ cups water

1 cup chopped onion

½ cup brown rice

1 tsp. dried Thyme

3 Teaspoons Saffron Rice Seasoning

¼ tsp. pepper

4 cups Fresh sliced mushrooms

1 cup chopped celery

Rinse wild rice in a strainer under cold running water for 1 min. In med. saucepan compine wild rice, water, ontion, brown rice, Saffron Rice Seasoning thyme and pepper. Bring to boiling: reduce heat. Simmer, covered for 45 min.

Stir mushrooms and celery into rice mixture. Return to boiling; reduce heat. Simmer covered for 10-20 min. more, or until celery is just tender, stirring occasionally

[Carriefaith]

Carrie has a thread with this and many other nice recipes. (That sounded like a commercial )

Here is my recipe! It is modified from the one on the thread.

Stuffing

4 shallots, minced (or 4 garlic cloves minced)

1 onion, diced (or minced in a food processor or blender)

5 small-medium celery sticks, diced (or minced in a foof processor or blender)

5 small-medium carrots, diced (or minced in a foof processor or blender)

3 tbl soy butter

1.5 Tbl dry sage

1.5 Tbl dry thyme

1.5 Tbl dry summer savory

1 Tbl Pasley (Optional)

dash of pepper

1 cup white wine (water is another option)

1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed) (toasting cubes in the oven is an option)

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 20-30 minutes at 325 F.