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Dressings and Stuffings
Gourmet Rice Dressing
1 c onions, chopped
3 T butter or margarine
1 c celery, chopped
2 c boiling GF chicken broth
1 c celery leaves, chopped
1 t salt
1 4-oz can mushrooms, sliced and drained
3/4 t GF curry powder
1 c uncooked rice
1/2 c sliced toasted almonds
Sautéé onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken
broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is
tender and liquid is absorbed. Fluff with fork; spoon into serving dish; sprinkle with almonds.
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Wild Rice Stuffing
2 c wild rice
1/4 c butter, melted
1 t salt
1/2 t sage
1/2 t pepper
1/4 t thyme
1 c celery, finely chopped
2 t onion, grated
Cook rice, drain and fluff. Add other ingredients. Stuff into fowl and roast.
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Cornbread Stuffing
16-oz cornbread cubes, GF
1 c parsley, chopped
1/4 lb butter or margarine
1 egg, slightly beaten
1 c celery, chopped
1 c giblet stock or chicken
1 c onion, chopped
broth, GF
1 t thyme, dried
salt and pepper to taste
1 t sage, dried
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.
Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every 10
minutes. Remove cornbread cubes from the oven and cool to room temperature. Melt butter
in pan; sautéé the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool. Stir
the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the
stock or broth and mix lightly but thoroughly. Add salt and pepper to taste. Stuff the cavity of
a turkey or bake the stuffing in a casserole dish.
* To make lactose-free, use unsalted margarine with no milk products added.
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Cornbread Stuffing II
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 (1/4 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 1/2 inch wide. Let cool and break apart to form 1/2"
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 it's 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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Dressing/Stuffing
½ cup GF margarine
2 cups onion, chopped
2 cups celery, chopped
¼ cup parsley, fresh, chopped
8 oz. mushrooms, chopped
11-13 cups dried out GF 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.
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Thanksgiving Stuffing
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 GF Chicken Broth
Prepare 1 to 2 cups GF chicken broth. Prepare Food For Life Rice Almond Bread as follows:
Cut into 1/2 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 400F 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.
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