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Stuffing For Turkey

Marlene

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Marlene Contributor
Marlene
Posted

I have always made traditional bread stuffing but now that I am gluten/casein free, I would like to try something different this year. I know I could probably just substitute gluten free bread but am wondering if there are other yummy options out there?

Thanks!

Marlene

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mom2jpb Newbie
mom2jpb
Posted
I have always made traditional bread stuffing but now that I am gluten/casein free, I would like to try something different this year. I know I could probably just substitute gluten free bread but am wondering if there are other yummy options out there?

Thanks!

Marlene

For Thanksgiving, I used Miss Roben's Annual Turkey Stuffing. You can get the recipe by doing a google search for "gluten-free stuffing". Google also lists other stuffing recipes -I tried the chestnut stuffing, but didn't like it.

I grew up in Louisana, and we always had dirty rice instead of stuffing. It is rice, onions, peppers, ground sausage (preferably Boudin or Andouille) and ground beef. I love the stuff, but it doesn't go that well with turkey. Cheers!

wifeandmomofceliac Newbie
wifeandmomofceliac
Posted

My family has always done cornbread stuffing. Now we make cornbread from scratch instead of Jiffy, and it is even better. Make cornbread, add a can of corn (pureed in blender first) for nece texture and flavor to your cornbread mixture. While cornbread cools, chop celery, green peppers, and onions. Crumble the cornbread. Add salt and pepper. Add in equal amounts of veggies (about a half cup each for a 9X12 pan) to crumbled cornbread. Mix well. Press into pan. Pour chicken or turkey broth over top to soak thoroughly. Now either stuff in turkey, or just bake in pan. It will not be dry because of all the broth.

wolfie Enthusiast
wolfie
Posted

I made my traditional recipe this year (celery, butter, sausage, poultry seasoning, salt & papper) with Ener-G LIght Tapioca Bread. It was awesome and no one even knew it was gluten-free!! WOOHOOO!!! The stuffing is supposed to have onions in it too, but they make me sick, so I left them out. If you would like more specifics on amounts, just let me know. :)

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I beleive that gluten free bread makes better stuffing (I am not kidding)

The density of the bread allows the stuffing to soak up more stock and seasoning without becoming "slimy" or "too wet or dry".

Take 1 loaf of gluten free bread ( I use Food 4 Life and Whole Paychecks Sund dried tomato loaf) and cut them so they are crouton size. Put them in the oven on a baking sheet(s) at 400 for 20-25 minutes (or until crispy like a crouton - dont burn them though).

Brown a pound of Jimmy Dean Hot Sausage.

Then, I usually dice up carrots, celery and onions. I put them in a large skillet with a few tables spoons of EVOO and a stick of butter. Add herns that you like (I like Thyme, Rosemary, Sage and Crushed Red Pepper) Sautee until fork tender (10 -15 minutes).

Add the Croutons to the mixture and then add chicken stock (I prefer to make my own) to the mizture until the crotuons "float". Stir the mizture every few minutes. After the croutons have soaked up the stock and the mixture has been mixed. Take the stuffing and put it in a large bowl. Mix in the sausage in the bowl.

Then ladel the stuffing out into casserole dishes. Pour in some additional chicken stock on top (not too much, just enough to coat the top).

Put it in the oven (covered) at 350 for 20 more minutes

Then uncover it and let it get a little crispy on top (maybe 10 minutes)

Take out and impress your friends and family!!!

:)

tarnalberry Community Regular
tarnalberry
Posted

I posted my rice based stuffing recipe around thanksgiving. Lots of mushrooms and fresh herbs to give it a nice earthy taste. That stuff is fab any time of the year! :)

Marlene Contributor
Marlene
Posted
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Thanks a lot, everyone! Lots of good ideas here.

Marlene

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