When we first started dating I didnt know what "gluten free" was. I was almost scared by the thought of gluten free cooking and was intemidated by the long list of foods that he couldnt eat or incorporate into his foods. After a little while and much research I became excited about cooking for him and wanted to make him all his favorites. You take things like pizza, pasta, burrito's and oatmeal for granted until you cant have them. I was not about to let a intolerance stop me from making some of the best food I have ever tasted. Of course, I had a few bumps in the road (I will say that baking is tough) but all in all, I got the hang of it quickly. I made all the things that he couldnt have and then some! I have spent Thanksgiving with my now friend and always love to make my foods that I grew up with gluten free. Today, I am about 80% gluten free. After dating someone with the food allergy and omitting the foods out of my diet I realized just how hard white flour, barley, wheat and rye can be to digest! Well my friends, today's post is perfect for Thanksgiving and if you want to really impress someone that is gluten free or you want to try something new, this is the recipe for you! Hope you enjoy!
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Gluten-Free Herbal Bread Dressing is a good example of how gluten-free cooks can adapt traditional recipes to gluten-free recipes that are fit for a feast that everyone can enjoy. The foundation of this recipe is Gluten-Free Walnut Rosemary Bread, with texture and flavor ideal for bread stuffing.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Ingredients:
8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
1/2 cup butter (1 stick)
2 cups chopped onion- Walla Walla or other sweet variety if possible
2 cups chopped celery with leaves
1/2 cups chopped fresh chives
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
2 lightly beaten large eggs
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup gluten-free chicken broth
Preparation:
Preheat oven to 350°
Directions:
Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.
Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned.
Add herbs to vegetables and sauté an additional 2 minutes.
Add vegetable herb mixture to bread cubes and stir to mix.
Pour lightly beaten eggs into mixture and stir to blend.
Add salt and pepper and stir to mix.
Add gluten free chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to overdampen or stuffing will be soggy.
Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.Tips: If you like a heavily flavored stuffing, add 1 tablespoon of gluten free poultry seasoning to bread cube mixture before baking.Test flavors and moisture content- Melt 1 teaspoon of butter in a small skillet. Over medium heat, add 1 tablespoon of stuffing and cook just until golden brown. Taste and add more herbs, salt or pepper if needed. If the dressing seems too dry try adding another egg. Too much broth can make the dressing soggy.Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten. You can add anything that you want to this recipe...Cranberries, mushrooms of sorts, shaved almonds...be creative!
Hope you enjoy this post and your Monday. See you tomorrow!
-Heather
