Gluten Free Cooking School » gluten free dressing

Gluten Free, Casein Free Bread Stuffing for Thanksgiving

Mary Frances — Wed, 16 Nov 2011 20:24:14 +0000

Having grown up on Cornbread Dressing, I had quite a mental block about making Bread Dressing. However, I have to say ,this recipe is quite good and it’s easy to make. So, if you’re still looking for a GF Thanskgiving stuffing/dressing recipe, this is a great option. If you need to be gluten free and corn free, then just make this dressing with your favorite GF/corn free bread.

The key to good stuffing/dressing is to cut the bread cubes to the right size and toast them well. Otherwise, you’ll end up with a soggy mess. If you’ve not done much cooking and would like to see how it’s done, a video demonstration is included in my Gluten Free Thanksgiving Made Easy Kit.

Gluten Free Bread Stuffing

10 c. gluten free bread, cut into ½” cubes
8 Tbsp. butter (use Earth Balance for casein free)
2 c. chopped onions
1 c. chopped celery
¼ – ½ c. minced parsley
1 tsp. sage
1 tsp. thyme
¾ tsp. salt
½ tsp. black pepper
1/3 to 1 c. chicken stock
2 large eggs (optional)

Preheat the oven to 400 F. Place the bread cubes on a baking sheet and toast for 5 – 10 minutes, stirring every 2 – 3 minutes. Pour the bread into a large bowl. Melt the butter over medium high heat. Add the onions and celery and cook for 5 minutes. Remove from the heat and stir in the parsley and spices. Add this to the toasted bread and toss until well combined.

Stir in the stock until the stuffing is lightly moist but not packed together. Taste and adjust the seasonings as desired. For a firm stuffing, stir in 2 beaten eggs and the more stock if needed to get to the desired consistency. Bake until the stuffing reaches an internal temperature of 165 F.

10 Ways to Accidentally Gluten Yourself at Thanksgiving

Mary Frances — Thu, 10 Nov 2011 20:51:43 +0000

Thanksgiving is full of gluten-filled landmines. If this is your first Thanksgiving on a gluten free diet, you might not realize the challenge that awaits you. Read this list and make sure you’re ready to stay gluten free this Thanksgiving.

Even if you’re not new to the gluten free diet, a refresher of the potential pitfalls is valuable. How do you think I came up with this list anyway?

10. Eat a turkey that’s been shot up with gluten filled flavorings. Make sure that your turkey is gluten free.

9. Eat cornbread dressing that was made with non-GF cornmeal. Go the extra step and buy certified GF cornmeal to make sure that you’re not getting cornmeal that was processed in a facility that also processes wheat.

8. Attempt to scrape the pie filling out of the pie without catching any crumbs. I’ve tried it – many times. I dare say that it’s not possible.

7. Eating vegetable dishes without asking about the ingredients. Creamed corn is a great example – sometimes it’s made with cornstarch, but it’s often thickened with wheat flour.

6. Let someone use the same spoon to serve the GF and non-GF stuffings. Big no-no. Even little bits of gluten cause damage.

5. Eat a creamy casserole that you didn’t make yourself. Chances are overwhelming that a can of Campbell’s soup was included.

4. Not having a back-up plan for overwhelming temptation, e.g., a can of chocolate icing in your purse.

3. Pouring gravy over your stuffing without checking ingredients. You know gravy is often thickened with wheat flour, right? And that not all cornstarch is GF?

2. Nosh on the veggie dip appetizers that your aunt set out for the early arrivers. Salad dressings and spinach dips seem so innocuous, but read the label before dipping.

1. Getting overwhelmed before you even get to Turkey Day and deciding that you’ll just cheat so that you can enjoy the day. I know some of you are thinking that, so STOP IT! Get busy and figure out what you can cook so that your Thanksgiving meal will be enjoyable.

Gluten Free Thanksgiving Recipes

Mary Frances — Wed, 04 Nov 2009 03:48:05 +0000

I am ready to get started on some Thanksgiving cooking! I’m not sure that it’s going to happen, but I thought I would at least start a list of the of good gluten free Thanksgiving recipes, mine and everyone else’s.

If you’d like to join in on this Gluten Free Thanksgiving Blog Event, you can submit a recipe post (just comment below), new or old, and I’ll add it to the list. Please add a link to your blog post directing your readers to this roundup post. For my non-blogging readers, feel free to post your favorite Thanksgiving recipes in the comments. I’ll take them out and add them to a separate “Readers’ Thanksgiving Recipes” post and link to them from here.

We’re planning to share Thanksgiving with John’s family this year. David is very excited to see his grandparents and aunt and uncle. And I know that they are all excited to see David and Grant (who’s already 7 months old and scooting and rolling around). Baby #3 is due in April and I’m exhausted so who knows how much cooking will actually get done. I’d like to work on my yeast roll recipe some more, but it may have to wait a few years =)

(November 2010 update: Wow, how fast that year went by. Grant is now 19 months and is already helping me cut out biscuits on Saturday mornings. David can roll-out gluten free pizza dough by himself at age 4, and Lucy (the #3 mentioned above) is 7 months old and scooting around the floor. By the way, I did get around to working on my gluten free yeast roll recipe and it’s amazing. I can’t wait to use it to scoop of gravy next week. If you’d like to try it, it’s included in our new e-book, The Gluten Free Survival Guide. There is also a recipe for Cream of ____ Soup – in the book. It comes with instructions on how to make the base recipe into Cream of Mushroom, Cream of Chicken, Cream of Celery, etc. The recipe can be used as a 1:: substitute for condensed cream of soups”

Gluten free Recipes:
Gluten Free Cream of Mushroom Soup
Gluten Free Gravy
Gluten Free Stuffing
Gluten Free Cornbread
Lentil/Rice Shepherd’s Pie
Black Bean Stuffed Mushrooms (veg)

Thanksgiving Sides:
Curried Carrot Soup
Dad’s Brown Rice Recipe
Roasted Potatoes and Carrots
Cranberry Glazed Carrots
Homemade Cranberry Sauce

Thanksgiving Desserts:
Gluten Free Pumpkin Souffle with Homemade Caramel Sauce
Gluten Free Pumpkin Custard (vegan)

Thanksgiving Leftovers:
Turkey Sandwich with Cranberry and Arugula

Tutorials:
How to make Gluten Free Cream of Mushroom Soup

Gluten Free Cornbread Dressing Recipe

Mary Frances — Wed, 21 Nov 2007 06:14:10 +0000

My grandmother made the best Cornbread Dressing. I loved helping her crumble up the stale hamburger buns to mix with the cornbread and gushing my fingers through the gloopy mixture of cornbread, spices and chicken stock to make sure that everything was well mixed.

When John started a gluten free diet five years ago, I started making the cornbread dressing from Joy of Cooking because it didn’t call for any breadcrumbs. It’s a good recipe. Really, it is. But it’s not my grandmother’s.

So this is my attempt.
I did a trial run Sunday night. It was too moist, the texture wasn’t quite right, and John didn’t really like it. I’ve made some alterations and the recipe below is what I’ll be cooking on Thursday. Many thanks to Ginger at Gluten Free in Georgia (and Florida) for her dressing recipe. It reminded me of some things I’d forgotten about my Grandmother’s recipe and sent me in the right direction.

Gluten Free Cornbread Dressing

1 recipe Gluten Free Southern Cornbread
2 c. gluten free bread crumbs*
2 c. onion, diced
1 c. celery, diced
1 stick butter or margarine

1 Tbsp. poultry seasoning
1 Tbsp. rubbed sage
3/4 tsp. salt
1/2 tsp. black pepper

4 c. chicken or vegetable stock **
2 eggs, well beaten
2 Tbsp. baking powder

1. Bake a recipe of Gluten Free Southern Cornbread (or any sugarless cornbread recipe). Set aside to cool. Make some gluten free bread crumbs* if you don’t have any on hand.

2. Dice the onions and celery. Melt a stick of butter in a large skillet. Saute the onion and celery in the butter until the onion is transparent. (Yes, a whole stick of butter. You can diet next year =)

3. Crumble the corn bread into a really large bowl. Add the breadcrumbs, onion and celery, and all the rest of the ingredients. Stir everything really well. We’re looking for homogeneous gloop here.

4. Pour the dressing into a 9 x 13 casserole dish and bake at 350 degrees for at least an hour. If, after an hour, the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

* I used leftover heels from loaves of Finally, Really Good Sandwich Bread and Brown Rice & Buckwheat Sandwich Bread that I had frozen. A short defrost in the microwave and a few pulses with the Cuisinart and I had some lovely breadcrumbs =)

** In the test run I used six cups of stock and the dressing was too moist. I usually use two cups of stock which makes a dressing that is drier than I like, but perfect for John. Thursday I’ll be making it with four cops of stock, so that’s what I put here. If you’re the least bit hesitant about four cups, then just use two and make extra gravy =)

Would your Thanksgiving be less overwhelming if you knew the gluten free recipes that you’re planning would turn out wonderfully? Would it help to have a shopping list and cooking timeline to follow? Would you like to have someone to go to when you have questions? If so, then my Gluten Free Thanksgiving Made Easy Kit may be just what you need.

Gluten Free Cooking School » gluten free dressing

Gluten Free, Casein Free Bread Stuffing for Thanksgiving

Related Posts:

10 Ways to Accidentally Gluten Yourself at Thanksgiving

Related Posts:

Gluten Free Thanksgiving Recipes

Related Posts:

Gluten Free Cornbread Dressing Recipe

Gluten Free Cornbread Dressing

Related Posts: