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Gluten Free Stuffing Recipe Question

Jeffrisa

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Jeffrisa Newbie
Jeffrisa
Posted

I'm new to this site, but was looking for a gluten-free stuffing recipe. I found the Brown and Wild Rice Savory Mushroom Stuffing recipe, which sounds fabulous, but am not sure exactly how many this serves. I am having 7 people for Christmas dinner and wondered if I need to double the recipe. Can anyone who has tried this recipe let me know? I'd be most grateful!! Thank you!!

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tarnalberry Community Regular
tarnalberry
Posted

I have a recipe with the same name, but I'll bet other people do too. ;)

If you could put a link to the recipe (or if you know who's it is), that might help.

A rough estimate I use is that for every 1/4 cup of rice, it'll serve 1 person. That's pretty rough, since it's not really taking into account the other ingredients, but that's what 0th order estimates are for. ;)

Jeffrisa Newbie
Jeffrisa
Posted
  • Author
I have a recipe with the same name, but I'll bet other people do too. ;)

If you could put a link to the recipe (or if you know who's it is), that might help.

A rough estimate I use is that for every 1/4 cup of rice, it'll serve 1 person. That's pretty rough, since it's not really taking into account the other ingredients, but that's what 0th order estimates are for. ;)

Thank you, Tarnalberry! I believe the recipe posted on this site is attributed to you and, after I sent my post, I thought perhaps I should have followed the link to the other site and contacted you directly. So, based on your estimate of 1/4 cup of rice per person, maybe I should add a little more rice and additional vegetables--better to have too much than not enough. As this will be my first time making this -- first time for risotto as well, -- and for company, too (talk about pressure!), I have no personal experience to go on to make adjustments. Wish me luck! And thanks so much again for your quick reply! Happy holidays!

tarnalberry Community Regular
tarnalberry
Posted
Thank you, Tarnalberry! I believe the recipe posted on this site is attributed to you and, after I sent my post, I thought perhaps I should have followed the link to the other site and contacted you directly. So, based on your estimate of 1/4 cup of rice per person, maybe I should add a little more rice and additional vegetables--better to have too much than not enough. As this will be my first time making this -- first time for risotto as well, -- and for company, too (talk about pressure!), I have no personal experience to go on to make adjustments. Wish me luck! And thanks so much again for your quick reply! Happy holidays!

I'd probably just double the recipe. Leftover stuffing is always good. :)

(When cooking for 6-9 people, I do double the recipe.)

Good luck! :)

Risotto's pretty easy, just add the liquid slowly and don't go away from it too long. ;)

Jeffrisa Newbie
Jeffrisa
Posted
  • Author
I'd probably just double the recipe. Leftover stuffing is always good. :)

(When cooking for 6-9 people, I do double the recipe.)

Good luck! :)

Risotto's pretty easy, just add the liquid slowly and don't go away from it too long. ;)

Thank you for the tips! I'll let you know how it all comes out!

Eric-C Enthusiast
Eric-C
Posted

My brother made us a separate small chicken for dinner and used the family recipe but with rice bread.

I know rice bread sucks(and it does), but you know after we were done we were hard pressed to tell the difference between it and the real stuff.

Very simple.

Break up a full loaf or two of bread in a bowl

Chop up 2 large onions into the bread

Salt, Pepper, and sage a layer

Take a cup of water and dip your hand in it

Sprinkle some water until you get the bread moist and turn it by hand

Add more sage, pepper, and salt.

After the initial salting the sage is most important, keep the pepper light and same with the salt.

It should be moist enough that the loaf loses about 1/2 its size.

Stuff the turkey and sew it up.

I personally never can have enough sage.

Very simple and the best stuffing I've had. My grand mother was making it like this in 1910 when she came here and its great.

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