Stuffing Recipe

[Jnkmnky]

I want to share a delicious gluten-free recipe for stuffing.

4 crumbled gluten-free corn muffins (Foods by George brand) (they are soooo good)

4 slices of ripped up Raisin Pecan bread ( Foods for Life brand)

1 sm onion

2 stalks celery chopped

2 Tbsp melted butter

salt and pepper to taste

optional* chopped craisins/nuts

I bake this in a dish until the top is slightly browned.

It worked wonderfully in our turkey last Thanksgiving. My children w/o celiac preferred it to the StoveTop brand which I'd made for my husband.

[Jnkmnky]

Darn! I forgot to add 1/4 cup Chicken flavored broth by Pacific foods!! Add that to the recipe for stuffing.

[debbie-doodles]

Sounds good! Where would I find the muffins and that particular bread?

[Lesliean]

I found a great corn bread recipe in Joy of Cooking and just subbed Bob's Red Mill All Purpose Flour for the wheat flour in the recipe:

Preheat to 425

3/4 cup gluten-free flour

2 1/2 tsp baking powder

2 tbsp sugar

3/4 tsp salt

1 1/4 cup cornmeal

1 egg

2 tsp oil

1 cup milk or soy milk

Mix wet and dry separately and then mix together. Put in pan, or muffin tins, or other trays and cook for 20-25 minutes.

[Jnkmnky]

Debbie,

I used to get Foods by George products in Va at my local healthfood store. I've since moved. As soon as I moved, I contacted George's because I couldn't buy from their website. The good folks at George's wrote me an email telling me that their products would be available on-line beginning in June. I also contacted my local WholeFoods and they promise Foods by George will be in their stores by July. I haven't actually checked out either lately as I stock up in bulk on frozen gluten free products so I only have to shop once every month or so. I only have one child who eats gluten-free so it's easy to do that.

The bread I get from WholeFoods. You could use any bread you like, but I liked the raisins and pecan flavors in the stuffing.

BTW Foods by George really does make awesome corn muffins. Toasted with butter.... to die for.

[Carriefaith]

I love stuffing! This is the recipe that I use:

Stuffing

* Gluten-Free

Serves 8–10

* 2 shallots, minced

* 2 onions, diced

* 2 celery ribs, diced

* 2 carrots, diced

* 6 TB salted butter

* 2 tsp dry sage

* 2 tsp dry thyme

* 2 tsp salt

* 1 tsp pepper

* 1/2 cup white wine

* 6 cup toasted gluten-free bread cubes (toast carefully in a 300° oven for 20 minutes or until dried, stirring occasionally to promote even browning)

* 4 TB parsley

* 1 cup gluten free chicken (or mushroom) stock

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 large bowl, mix the sautéed vegetables with the bread cubes, chicken stock, and parsley. Transfer to a baking dish and bake for 20 minutes at 325° F.

Variations:

Add finely diced sausage or bacon bits to the sauté, or toss in diced chestnuts, apples, or raisins.

For cornbread stuffing, try adding dried cranberries or toasted pecans.

[Japsnoet]

This is our families favourite stuffing.

Turkey stuffing

½ loaf white gluten free sourdough bread cut into small blocks

½ cup chopped basil leaves

½ cup chopped sage

½ cup chopped oregano

1 cup chopped pistachios nuts

1 jar gluten free cranberry sauce

2 chopped onions

2 eggs

Mix it all together and stuff the turkey.

[cdford]

Those are some interesting dressing recipes. It is fun to see what folks consider dressing in different areas. Down south, we keep it simple.

Cornbread dressing starts with a pone of cornbread (definition...a pan of cornbread made in a 10" cast iron skillet). Cornbread just has corn meal, not flour and absolutely no sugar.

Break the cornbread into a bowl. Mix in salt, pepper, and sage to taste. (Nobody here measures and everybody does it a little differently.) Add some onion and maybe a little carrot. Add two eggs and just enough chicken or turkey broth to get it wet. If you use broth from a can that does not have any grease in it, you need to add a little to keep it from sticking in the pan. Mama uses bacon drippins but I prefer a little light olive or corn oil. Mix this well and pour into a baking dish. Bake until brown on top. Take a big spoonful onto your plate with some cranberry sauce and enjoy.