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Emily Elizabeth

Post Your Favorite Stuffing Recipe!

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I love that this can be made the day before. I think I'll make this as a back up. That way I don't have to worry if my bread stuffing doesn't work out. Thanks for sharing!

Last year was my first gluten-free/CF/SF/EF Thanksgiving, and amazingly everything turned out great...EXCEPT the bread stuffing :( For my second attempt, I made tarnalberry's wild rice stuffing recipe which was AWESOME!!!

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I bought some Whole Goods gluten-free Bakehouse stuffing cubes and I'm doing a practice run this weekend with them. I'll report back.

There are stuffing cubes! I haven't been to Whole Foods in awhile. Dangit! Well I bought a loaf of The Grainless Baker sandwich bread last weekend, and was going to use that to make stuffing cubes, using a recipe for stuffing on Annalise Roberts website. I'm not sure if I'm allowed to post it, but here is a link to it.

http://www.foodphilosopher.com/assets/docs/110606menu.cfm

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There are stuffing cubes! I haven't been to Whole Foods in awhile. Dangit! Well I bought a loaf of The Grainless Baker sandwich bread last weekend, and was going to use that to make stuffing cubes, using a recipe for stuffing on Annalise Roberts website. I'm not sure if I'm allowed to post it, but here is a link to it.

http://www.foodphilosopher.com/assets/docs/110606menu.cfm

I'm trying the stuffing cubes in my trial-run tomorrow. They look really, really tasty! My daughter wanted some for croutons in her salad. I'm SO excited to make stuffing.

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Thanks so much for going to the trouble of finding the recipe! I'm so excited to try it! It's so much better when you get a recipe that is recommended by someone.

I actually found it very quickly, so no trouble at all!

Just to add, I make the cornbread two days before and then I make the stuffing and assemble it into the baking dish the evening before, cover it tightly, and put in the fridge.

The day of Thanksgiving I set it out a little before baking, I might drizzle with a little more broth if it looks like it needs it and then bake.

I appreciate the make-ahead dishes also! Makes life a little easier.

jukie, the Wild Rice Stuffing sounds yummy.

buffetbride, let us know how those stuffing cubes work out.

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Thanks for the make ahead tips! I LOVE being able to make the day of thanksgiving as stress-free as possible!

Just to add, I make the cornbread two days before and then I make the stuffing and assemble it into the baking dish the evening before, cover it tightly, and put in the fridge.

The day of Thanksgiving I set it out a little before baking, I might drizzle with a little more broth if it looks like it needs it and then bake.

I appreciate the make-ahead dishes also! Makes life a little easier.

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This is my first thanksgiving being gluten-free. I have already learned to make gluten-free pies so the only thing that I need to learn how to make is stuffing. I would like to make it from scratch (using homemade bread) but I also want to be sure that it will taste good, so if that is not the way to go I'm up for anything! I've got to make it for a group of non-celiacs so I really want it to taste good. Does anyone have any recipes that have worked really well?

can you possibly tell me or lead me to your pie crust recipe?

I've got a bread recipe that may work for you - or give you some ideas

omit the cheese for the stuffing

I only made this once and undercooked it - but the edges tasted good!... i'm going to try it again and use it for my stuffing unless I find something better

Robbie?s Parmesan Cheese Bread Preheat Oven 375 degrees

This is for two loaves of bread.

4 Cups of Tapioca Flour Starch

4 tsps. Baking Powder piled up a little

2 tsp. Salt

2 tsps. Guar Gum or Xanthan Gum piled up a little

Moist Ingredients:

1 cup Butter or Vegetable Oil ( I have not tried butter)

2/3 Cups water

2/3 Cups fresh milk

4 Eggs

1 1/3 cups grated fresh Parmesan Cheese

(The Kraft Parmesan in the round boxes has cellulose gum in it and it hurts me so I use fresh Parmesan.)

Beat in heavy duty mixer. The eggs & milk can be used cold. I usually take a measuring cup and put all my moist ingredients together and add the moist ingredients slowly to the flour mixture. Mix well.

Bake 375 for 15 to 20-minutes and then I put a foil on the shelf above the one I am using because the bread browns real fast. Then I cook the bread until a long wooden skewer comes out clean. About another ten minutes.

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I'd be happy to share my pie crust recipe. It's in a cookbook I have at home (Betty Hageman - Gluten Free Gormet). I'll type it up tonight and post it. It's fantastic! I have made it multiple times and non-celiacs love it!

can you possibly tell me or lead me to your pie crust recipe?

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Hi,

I thought this recipe sounded great so I am trying it. In one place it says to add poultry seasoning but in the instructions it says to add savory and sage. I was wondering which it was supposed to be.

Thanks,

Susie

Quinoa Casserole

Preheat oven to 375F

8-10 cup baking dish with lid, ungreased

Ingredients:

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I just thought I should post what I do with the extra crust:

Pie Crust Cinnamon Rolls

Leftover Pie crust

Butter

Sugar

Cinnamon

Roll out the extra crust very very thin in a rectangle. Brush butter on with a knife so that it covers the whole rectangle in a thin layer. Sprinkle on a thin layer of sugar and a dusting of cinnamon over the whole thing. Roll up from the shorter end. Leave the seam side down and fold the ends under. Cut into 3/4 inch pieces and put in a small oven safe dish along with your pie (350 degrees works well) and bake for about 20 minutes or until flaky. Enjoy!

Here's the recipe for my pie crust!

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I just thought I should post what I do with the extra crust:

Pie Crust Cinnamon Rolls

Leftover Pie crust

Butter

Sugar

Cinnamon

Roll out the extra crust very very thin in a rectangle. Brush butter on with a knife so that it covers the whole rectangle in a thin layer. Sprinkle on a thin layer of sugar and a dusting of cinnamon over the whole thing. Roll up from the shorter end. Leave the seam side down and fold the ends under. Cut into 3/4 inch pieces and put in a small oven safe dish along with your pie (350 degrees works well) and bake for about 20 minutes or until flaky. Enjoy!

Wow--those look good :)

Julie!!!!!

I made your cornbread stuffing last night :D It was delicious! My husband loved it, too.

Thanks so much for the recipe--as I said, it was the first time I've ever make cornbread stuffing, and I liked it even better than the bread stuffing. Much more flavorfull :)

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Does anyone have a recipe using bread cubes, onion, celery, saffron, salt, pepper, and mashed potato? My mom makes stuffing like this, but she doesn't use a recipe and she has no idea how much of what she actually puts in it. Anyone have a clue?

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Julie!!!!!

I made your cornbread stuffing last night :D It was delicious! My husband loved it, too.

Thanks so much for the recipe--as I said, it was the first time I've ever make cornbread stuffing, and I liked it even better than the bread stuffing. Much more flavorfull :)

Patti, I am so glad it came out well for you, and even better that you loved it :D

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Does anyone have a recipe using bread cubes, onion, celery, saffron, salt, pepper, and mashed potato? My mom makes stuffing like this, but she doesn't use a recipe and she has no idea how much of what she actually puts in it. Anyone have a clue?

I did a quick search at a recipe site and this is what I found:

http://www.recipezaar.com/59137

Looks like this might be it?

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Juliem,

I made your stuffing recipe today along with another recipe I got from Gluten Free Girl and yours definitely wins in my book! It turned out really good. Thank you so much for posting it! I learned that I will need to cut up the bread smaller next time though. I think I cut them into about 1 1/2 inch cubes and they shrunk to about 3/4-1 inch cubes, which was too big for my taste. Anyway, thanks again for sharing your recipe! I used Bette Hageman's four flour yeast bread and no one even knew that the stuffing was gluten free!

Happy Thanksgiving!

Emily

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