Saturday, 26 December 2015

Gluten Free Stuffing Recipe

I know this is a little late, but I'm just getting this page rolling.

The recipe below was copied from:

I made it this year, and it turned out wonderfully.  I made this stuffing with a two day old loaf of Millet Sandwich Bread.  
 The changes we made to the recipe below have been added in red.

  • 10-12 slices of Gluten Free bread (Whatever you have should work, but I’ve found that keeping the ends from every loaf used throughout the past few months, in a bag in the freezer, lets you have pieces with a bit more backbone than regular slices). For this, I used a two day old (left out on the counter top) loaf of Millet Sandwich Bread(see link above).  It worked great.
  • 2 cups turkey or chicken broth - We didn't use any broth, but rather actually stuffed the turkey. 
  • 1 med onion, diced
  • 1 medium apple, diced
  • 1/2 cup (or more) dried cranberries (Craisins) We added a trail mix kind of blend, with nuts and sunflower seeds as well. 
  • 2-3 tbsp bacon bits (real or simulated) NOTE:  Some people leave the bacon bits out entirely.  Me, I like the smokiness and richness that bacon adds to dishes that go with meat.  It’s why I like bacon in my red cabbage, for example.  But go ahead and leave it out, if you want to. - We left the bacon out of the stuffing this year. 
  • 4-5 tbsp Butter (very important…do not skimp)
  • 1 tbsp poultry seasoning(or to your taste) or oregano, rosemary, and/or sage
  • 1 tbsp seasoning salt
 - Our instructions were simply to cube the bread, mix all together in a bowl, and stuff it into the turkey before baking.  Any left over stuffing was wrapped in tinfoil and added to the oven in the last hour of baking.  These leftovers were mixed into the stuffing once it was removed from the turkey for serving.  
  • Cut the bread into 1 inch cubes, Pour broth over the bread to soak.
  • Season with poultry seasoning, and let it stand while you sauté the diced onions in 2 tbsp butter for 5-6 min. over medium heat (until just translucent – do not burn).
  • Add diced apple, craisins, and bacon bits, sauté for another 3-4 minutes
  • Add seasoning salt, stir and sauté
  • In another, large frying pan, put soaked bread cubes with 2-3 tbsp of butter, over medium heat. Stir so it does not stick.
  • Stir in the onion and apple mixture from your other pan.
  • Dump everything into an 8 x 12 casserole dish.
  • Put into a 325 oven for about 1/2 an hour, to dry it out a bit and make the top brown and crunchy
Serve to anyone…even glutenites.  They will not know the difference…
NOTE:  Some people like other things in their stuffing, like celery or carrots.  If you want to add these, just sauté the vegetables for awhile before you add the onions, because half an hour in the oven is not enough to soften them so that they feel like they belong in the stuffing.  Also, if you want to, you can soak the craisins right along with the bread.  That plumps them up a bit, just as if they were in the turkey

So as you can see, there is a lot of flexibility in making stuffing.  If you prefer a stovetop stuffing, the instructions in the original recipe should work great.  If you want to stuff the bird, you want to use less moisture, as the stuffing will be infused with moisture from the turkey while cooking.  

No comments:

Post a comment