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Found 9 results

  1. This recipe comes to us from “tarnalberry” in the Celiac Disease Message Board. Ingredients: 1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice) 1/3 cup arborio rice (risotto) 3 medium carrots 3 stalks celery 1 medium onion 2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same) 3 tablespoons olive oil 4 cups (or more) chicken or vegetable broth 2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary) 1 teaspoon salt ½ teaspoon ground sage ¼ teaspoon majoram pinch cumin (optional) Directions: Finely dice the carrots, celery, onion, and mushroom. Heat a 6 quart (or so) pot on the stove, then add the olive oil. Add the carrots, celery, onion, and mushroom, and stir to coat. Continue cooking, on medium high heat, stirring often, until the onions turn translucent. Add the rices, and stir to coat further, for a minute or so. Add enough broth to just cover the ingredients, and turn down to a simmer. Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time. After 30 minutes, add the spices. Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring! When the rice is cooked through, turn off the heat and serve.
  2. Celiac.com 12/17/2014 - Along with turkey, mashed potatoes and gravy, stuffing is the foundation of any great holiday feast. To my way of thinking, if there’s no stuffing, it’s just another meal. This year, Celiac.com offers up our favorite recipe for classic holiday stuffing, along with nine more gluten-free stuffing recipes that are guaranteed to help you deliver a delicious gluten-free holiday meal. Classic Gluten-free Holiday Stuffing Ingredients: 5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled (I use Udi’s or Rudi’s) 2 tablespoons olive oil 3 cups celery, chopped 2 shallots, minced 1 large or 2 medium yellow onions, chopped 1 tablespoon fresh thyme, minced 1 tablespoon fresh sage, minced 1-2 teaspoons fresh rosemary, minced 1-1½ cups gluten-free chicken broth ½ cup white wine 1 egg yolk 1 teaspoon salt ½ teaspoon pepper Add bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin, as desired, but make sure any sausage is gluten-free! Preparation: Sauté shallots, onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool. Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth. Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix. Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean. Serves about six to eight people. Scale recipe according to amount of stuffing required. PLUS: Here are Nine More Recipes for Great Gluten-free Stuffing: Brown and Wild Rice Savory Mushroom Stuffing Rice Stuffing with Apples, Herbs, and Bacon Best Gluten-free Holiday Stuffing Recipe Chestnut, Wild Rice, and Pistachio Dressing Gluten-free Bread Stuffing with Herbs Gluten Free Holiday Stuffing Whole Foods Market Classic Gluten-free Stuffing Food Network Classic Gluten-free Stuffing Rudi’s Bakery Gluten-free Stuffing Mix
  3. Stuffing is standard fare at just about every Thanksgiving or holiday meal that involves a bird. This recipe will help those with gluten-sensitivities to keep the stuffing right there on the plate next to the turkey. Served with mashed potatoes, gluten-free gravy, and maybe a little cranberry sauce, and you've got the makings of a great gluten-free holiday! Ingredients: 5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled 2 tablespoons olive oil 3 cups celery, chopped 2 shallots, minced 1 large or 2 medium yellow onions, chopped 1 tablespoon fresh thyme, minced 1 tablespoon fresh sage, minced 1-2 teaspoons fresh rosemary, minced 1-1½ cups gluten-free chicken broth ½ cup white wine 1 egg yolk 1 teaspoon salt ½ teaspoon pepper Bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin (optional) *Make sure any sausage is gluten-free! Preparation: Sauté shallots, onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool. Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth. Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix. Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean. Serves about six to eight people. Scale recipe according to amount of stuffing required. Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.
  4. 5-6 cups cubed and dehydrated Food For Life Rice Almond Bread 2 Tbs. olive oil 3 cups chopped celery (or 1-2 Tbs. celery seed) 2 cups chopped onions 1 tsp. salt 1-2 tsp. cilantro 1-2 tsp. thyme 1-2 tsp. sage black pepper 1-2 Cups gluten-free Chicken Broth Prepare 1 to 2 cups gluten-free chicken broth. Prepare Food For Life Rice Almond Bread as follows: Cut into ½ cubes and put in food dehydrator for 8 hours (or put on cookie sheet and in oven on the lowest temperature for about 2-3 hours). Sauté chopped celery & onions in 2 TBS oil in large frying pan over medium heat until soft. Add spices & pepper as desired to taste. Pour in chicken broth & simmer over low heat for 15-20 min. Stir in bread until fully saturated in sauce & seasonings. Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.
  5. Once I perfected the art of making delicious gluten-free bread, I decided I was ready to tackle the nuances: bread pudding, stuffing and the like. Since it is that Thanksgiving time again, stuffing is on my mind, so I got to work. This version turned out beautifully, incorporating all the flavors I recalled from my glutinous stuffing days along with a new twist with fruits and added textures from the fruits and flaxseed! Delicious, healthy and filling – what more could I ask?! Ingredients: 6 cups gluten-free white bread cubes* 2 cups chopped and peeled apples 1 cup chopped carrots ½ cup chopped celery ½ cup chopped onion ½ cup chopped pecans or walnuts ¼ cup flaxseed meal ¼ cup dried cranberries ½ tsp. ground nutmeg ¼ tsp. salt ¼ tsp. pepper ½ cup butter 1 cup ± gluten-free vegetable broth Directions: Preheat oven to 300 F. Cut bread slices into small cubes and spread in a single layer onto a cookie sheet. Bake for 10 – 15 minutes, or until the cubes are dry. In a large skillet, melt the butter, then add the carrots, celery and onion until tender. Add the nutmeg, salt and pepper. Set aside. Add the dried bread cubes, chopped apple, nuts, berries and flaxseed to a large bowl and mix. Add the carrot-onion mixture and stir well. Pour entire mixture into a large baking dish with a lid. Pour vegetable broth over the mixture and stir, adding more broth as necessary to make a moist stuffing. Cover and bake at 375 F for approximately 30 minutes. *See my "Wonderous White Bread (Gluten-Free)" recipe also posted on Celiac.com.
  6. This recipe comes to us from Renee Henrikson. 3 cups cooled, and crumbled cornbread, 8-10 slices white gluten-free bread, broken into small pieces (You could start with 6 pieces, since gluten-free bread will soak up the liquids so fast) 1 stick margarine 5 eggs ½ large onion, chopped ½ teaspoon pepper 1 teaspoon powdered sage Salt to taste Add broth from turkey ( I used a 16 oz. can of chicken or turkey broth) Mix well. You may have to add water too. It needs to be quite juicy or it will be dry. Bake uncovered about 25-30 minutes at 350F, or until browned. Last year I tried dressing in the crock pot and it was really good – I was short on oven space and read about using the crock pot. Butter or oil the sides - put in stuffing and bake on high for 1 hour then reduce to low for 4-5 hours. Watch it the last hour or so as it gets really crispy on sides and bottom.
  7. This recipe comes to us from Dick LeTourneau. 1 pound lean ground beef 1 pound lean ground pork (you can also add ground veal if you wish) 2 minced onions 3 minced garlic cloves Approximately 1 cup of gluten-free chicken broth 1 teaspoon gluten-free chicken granules 1 teaspoon gluten-free dry beef bouillon 1 ½ teaspoon paprika 1 Tablespoon dry parsley 1 teaspoon black pepper 1 teaspoon salt 1 ½ mixed fines herbs ¼ teaspoon ground clove Approximately 4-5 potatoes, boiled or baked, and mashed. Brown the meat with the onions and garlic, add all the other ingredients except the potatoes. Let simmer about one hour and add the potatoes.
  8. This recipe comes to us from Oliver. ½ cup gluten-free margarine 2 cups onion, chopped 2 cups celery, chopped ¼ cup parsley, fresh, chopped 8 oz. mushrooms, chopped 11-13 cups dried out gluten-free bread cubes 1-2 tablespoons poultry seasoning 1-1 ½ teaspoons salt 1-2 teaspoons thyme ½ tsp black pepper 1-2 teaspoons sage, ground 3-4 cups chicken broth 2-4 cups chicken cooked, diced 2 eggs, beaten 1 teaspoons baking powder Melt margarine in a skillet and sauté onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuffing mixture in a greased 9 x 13 baking pan and cover with foil. Bake at 350F for 30 minutes, remove foil and continue baking for another 15 to 20 minutes.
  9. This recipe comes to us from Janet Wolkenstein Perfect for Thanksgiving or Christmas). Note this recipe has 2 parts: cornbread croutons, and the stuffing ingredients after the croutons are made. Cornbread croutons: 2 cups yellow corn meal 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon salt 1 cup skim milk ¼ cup vegetable oil 1 egg, beaten Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg, and mix just until dry ingredients are moistened. Pour batter into a greased large cookie sheet to form a thin (¼ inch, approx.) layer. Bake at 400 for 10-15 minutes until done, (be careful not to overcook the bottom). (If the top is still very light when the underside is done, you can put the pan under the broiler for a few seconds to lightly brown it, if necessary.) When cooked, remove from oven and, using a pizza cutter, score the sheet of cornbread in a grid pattern with each cut being about ½ inch wide. Let cool and break apart to form ½ sized croutons. Stuffing Recipe: 1 batch cornbread croutons as above. 1 - 12 oz roll of Jones Original breakfast sausage (can use another brand if you like, but Jones tastes good and has no artificial ingredients or gluten). 2 stalks chopped celery (optional) ¼ cup lightly chopped walnuts (optional) salt pepper marjoram sage thyme garlic powder Crumble sausage into small pieces and cook in pan, draining well when done. Mix cooked sausage with croutons in large plastic or Ziploc bag, making sure they are evenly intermixed. Add chopped celery and walnuts if desired (can use more or less walnuts or celery if you are particularly partial (or not) to one or the other). Mix evenly. Add pepper, sage, thyme, marjoram, and garlic powder to taste. ( I use a few shakes of each from the spice containers, mix, taste, and adjust as necessary.) Save the salt for last; you may not need to add any since the sausage is moderately salty already. Also, if you use a large Ziploc type bag to assemble the ingredients, you can just shake it well when you add each one, and it gets things blended easily. Just make sure its sealed properly or else you will have stuffing EVERYWHERE! This will make enough stuffing for one large bird, or one small bird plus an extra small pan that you can bake on the side.
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