Gravy & Stuffing

[anniej55]

Hi all,

I know it seems early ... but how does one go about making gravy without using flour?

And stuffing? I always used the pepperidge farm packaged mix (and added stuff to it).

I'm not even ready to figure out how to do the pies ....

Ann

[Carriefaith]

I skip the gravy BUT I do have an awesome stuffing recipe!

Stuffing (Serves 8–10)

* 2 shallots, minced

* 2 onions, diced

* 2 celery ribs, diced

* 2 carrots, diced

* 6 TB salted butter (I use less)

* 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) I toast for about 10 minutes or so.

* 4 TB parsley (I use about 2 TB or less)

* 1 cup gluten free chicken (or mushroom) stock

** I also add some summer savory

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.

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[tarnalberry]

I have never - even before going gluten-free - made gravy with flour. I've always used cornstarch. Just take the juice from the turkey, put it in a pot, and bring it to a simmer. In a separate bowl (I usually use a glass, really), I combine cornstarch with water, and then add the cornstarch to the juice, a bit at a time, letting it come back to a simmer for a minute each time, until it's thick enough.

For stuffing, I use rice (I like Lundberg Farms brown and wild rice blends) with the traditional stuffing vegetables (carrots, celery, mushrooms, etc) and the traditional stuffing spices. (I always cook it separately, though, as it's more sanitary.)

[anniej55]

Hi,

Thank you SO much. I kind of figured cornstarch, but had never used it before. And the stuffing may involve an extra step, but I can handle it. I usually use the box poultry seasoning ... little yellow one (forget the name of it). Would that be OK? And celery and onions and .... yummo.

My biggest problem with the celiac diet is that I'm always hungry ... and gaining weight.

Thank you again

Ann

[JenaRey]

You can use cornstarch or Ultra Gel, which is an instant corn starch, so a little easier since you just dump and stir instead of making the slurry. Both are usually easy to get a hold of and make a really nice gravy.

Good luck.

~J

[VegasCeliacBuckeye]

You can get gluten free gravy packets at health food stores or make your own with drippings and cornstarch -- BE CAREFUL-- it is easy to use too much cornstarch -- a little goes a long way -- just remember that the cornstarch thickens the drippings at the boiling point of the drippings. add a bit, bring to a boil and allow to simmer/cool down -- you will figure it out.

Stuffing

I sautee a mirapou (sp) which is carrots, celery and onions (and basil, thyme, rosemary and salt and pepper) diced up and a little olive oil and butter in a pan.

Cook until the veggies are soft (you can also add a jalapeno pepper for spice). Take a gluten free bread loaf (the darker the better) and dry it out in the oven, then cube it into small pieces.

Toss the bread (and some cooked gluten-free sausage) in with the mixture (and some garlic) and slowly add chicken stock so it is about 1/4 to 1/3 full of stock. Then allow the bread to soak up the juices and infuse with the veggies. Repeat the process 2-3 times adding bread piece as you see fit.

Make this and some Smoked Gouda Mashed Potatoes (Bronco's favorite) and you will "WOW" your family.