<<Disclaimer: Verify this information before applying it to your situation.>>
The Celiac ActionLine, Fact Sheet
Dressing/Stuffings
Publisher: Mike Jones, 12733 Newfield Dr., Orlando, FL. 32837, Phone
(407) 856-3754.
Food Editor: Mary Gunn, 512 California St., Beverly Hills, FL 34465,
Phone (904) 746-2369.
Editor: Mary Alice Warren, 112 St. Croix Ave., Cocoa Beach, Fl. 32931,
Phone (407) 784-5696.
These recipes demonstrate examples of stuffing that can be prepared with
GF ingredients. In a departure from our normal requirement for recipes,
each recipe was not tested by the staff.
Orange Roasted Turkey with Pecan Rice Stuffing from Beth Hillison, The
Gluten-Free Pantry
14-16 lb. GF turkey 1 tbs. ground sage
1 orange, cut in half 2 tsp. thyme
2 tsp. kosher salt 1 tsp. crushed dried
2 tsp. dried thyme rosemary
8 tbs. softened butter or 3 tbs. orange juice
margarine 2 tbs. grated orange rind
In a food processor combine butter, ground sage, thyme, rosemary, orange
juice, and orange rind. Wrap in plastic and refrigerate overnight.
Preheat oven to 425 degrees Clean and rinse turkey. Pat dry. Squeeze
juice of orange over turkey and into cavity and rub side of orange over
the skin. Rub with salt and thyme and sprinkle some inside the bird.
Stuff with Pecan Rice Stuffing. Set in a large roasting pan. Brush
liberally the softened margarine mixture over the skin of the turkey.
Reserve extra. Tent with aluminum foil and bake for 45 minutes. Lower
heat to 325 degrees and remove tent. Brush with more butter mixture and
bake 3 hours or until tender. Baste occasionally with butter.
Pecan Rice Stuffing
2 cups wild and brown 1 cup toasted pecans
rice (combined) 10-16 oz. GF Italian sausage, cooked,
4 cups GF chicken stock drained & crumbled
2 tbs. GF margarine 2 tbs. fresh, chopped sage or 2 tsp.
1 cup each chopped dried sage
onion, carrot, and celery 1-2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, melt margarine and saute onions, carrots, and
celery until soft (3-5 minutes). Add rice mixture and mix to coat.
Add stock and simmer, covered until rice is soft and liquid is
absorbed. Add remaining ingredients. Cool to room temperature and
stuff turkey. Bake any leftover stuffing in a covered casserole for
30 minutes.
Gravy
2 tbs. margarine 1/3 cup orange juice
1 medium onion, 2 tbs. cornstarch mixed
chopped with 3 tbs. orange juice
1/4 cup white wine
Collect juices from turkey and from the pan. Cool and skim fat off.
In a saucepan, melt margarine and saute onions over low heat until
soft (3 minutes). Add wine and orange juice and simmer until liquids
are reduced by half. Add pan juices and simmer 6 minutes to reduce.
Thicken with cornstarch mixture and serve.
Southern Corn Bread Stuffing from CSSG Ohio Miami Valley Area:
4 eggs 1 tbs. onion powder
2 tsp. baking soda 3 cups buttermilk
2 tsp. sage 2 tbs. GF oil
1 1/2 tsp. salt 1 cup GF sour cream
dash of pepper 4 cups yellow corn meal
1 tbs. sugar
In a large mixing bowl, beat eggs, buttermilk, sour cream, and oil with a
fork to blend.
In another bowl, toss all dry ingredients with clean fingers until
blended. Stir in buttermilk/egg mixture just until mixed, pour into
greased 13x9x2-inch. baking pan. Bake on lowest rack in preheated 425
degrees oven 20 minutes. Reduce heat to 350 degrees and bake 10 minutes
more or until bread just begins to pull away from sides of pan; turn out
on wire rack. When thoroughly cool, wrap in airtight plastic bag or foil
and freeze or refrigerated until needed.
Note: You can omit the sour cream and increase buttermilk to 4 cups if
desired.
Stuffing from CSSG Ohio Miami Valley Area:
9 tbs. soft butter, divided 1/2 cup fresh parsley,
1 lb. onions, coarsely chopped
chopped GF corn bread
1 cup celery, diced 1/4 cup GF chicken or
turkey stock
The day before dinner, melt 4 tbs. butter in heavy skillet and saute
onions slowly about 15 minutes. Add 1 tbs. butter and celery and saute
10 minutes. Add parsley and refrigerate in airtight container.
Next morning, remove all stuffing ingredients and turkey from
refrigerator, bring to room temperature. Trim and discard any deep brown
crust from corn bread, crumble into large mixing bowl and stir in onion-
celery mixture. Melt remaining butter and drizzle over stuffing; tossing
lightly. Sprinkle with just enough stock to moisten and mix lightly
again.
Note: If you have extra stuffing, refrigerate until about two hours
before dinner. Bake in casserole in 375 degrees oven for 1 hour or in
oven with turkey about 1 1/2 hours or until thoroughly baked. Recipe
will stuff 18-22 lb. turkey.
Pecan Rice Dressing from CSSG Ohio Miami Valley Area:
1 cup butter 1 1/2 tsp. salt
1 cup onion, chopped 1 tsp. sage
1 cup celery, chopped 1 tsp. celery seeds
1 cup minced parsley 1/2 tsp. ground cloves
8 cups cooked rice 1/2 tsp. pepper
2 cups pecans, chopped 1/2 tsp. nutmeg
2 tsp. thyme
Melt butter, add onions, celery, parsley, saute over low heat until
tender. Add cooked rice and all the seasonings; add pecans. Heat until
warm.
Rice Dressing from CSSG Ohio Miami Valley Area:
2 tbs. GF oil 2 lb. ground round
1 cup onion, chopped 1 lb. ground pork
1 cup green pepper, chopped salt and pepper to taste
1/2 cup celery 3 cups GF chicken stock
1/2 cup parsley, chopped 6 cups cooked rice
1 tbs. garlic, minced
Heat oil in large pan. Add onions, celery, parsley, garlic, and saute
about 5 to 10 minutes. Add the ground beef and pork. Brown meat until
it loses its red color. Add salt and pepper. Add chicken stock and
rice. Mix well. Put in a large roaster pan or stuff poultry. If using
roasting pan, bake at 350 degrees for 40 to 50 minutes.
Note: Chopped livers and gizzards can also be added to this mixture.
Ham and Rice Dressing from CSSG Ohio Miami Valley Area:
1 lb. fresh chestnuts 2 cups GF cooked ham,
1 cup onions, chopped chopped
1/2 cup celery, chopped 1 cup rice, long grain
1/2 green pepper, chopped 1/2 - 1 tsp. pepper
2 tbs. cooking oil 1/8 tsp. cayenne
3 1/2 cups GF turkey or GF pepper, ground
chicken broth, divided 2 eggs beaten
1/2 tsp. salt
Cut and 'X' in the flat side of each chestnut with a sharp knife. Roast
on a baking sheet in a 350 degrees oven for 20 to 25 minutes; let stand
until cool enough to handle. Peel and coarsely chop.
In a 3-quart saucepan cook onion, celery, and green pepper in hot oil
until tender. Add chestnuts, 3 cups of the broth, ham, uncooked rice,
peppers, and salt. Simmer, covered for 30 minutes. Remove from heat.
Combine remaining broth and eggs; stir into ham/rice mixture. Use to
stuff an uncooked 10 to 12 pound turkey.
Corn Bread Stuffing from Sharon White:
2 pans of GF baked 1/1 lb. butter
cornbread, 9-inch. 2 - 3 cups GF turkey or GF
6 slice GF white bread chicken broth
2 cups celery, chopped 2 eggs
3 cups onions, chopped 2 hard boiled eggs, peeled,
cooked giblets chopped fine
salt and pepper to taste
In an iron skillet melt butter and saute onions and celery until yellow
and limp. Crumble cornbread into onion mixture.
Tear bread in fine pieces and add. Add stock until mixture is moist but
loosely packed (1 to 1 1/2 cups broth) Add eggs and mix well. Season
with salt and pepper. Mix well. More stock may be added if necessary.
This dressing is good as a casserole.
Turkey Dressing from CSSG Ohio Miami Valley Area:
1/4 lb. ground pork 4 -7 slices GF white bread
1/4 lb. ground round salt and pepper to taste
1/4 - 1/2 cup butter 1/2 tsp. sage
2 small eggs, beaten 1/2 tsp. parsley
gizzard, hearts, liver 2 large onions, chopped
cooked, cooled, chopped
Grind or process bread until it is fairly fine. Melt butter in large
frying pan. Mix rest of ingredients well. Add the mixed ingredients to
frying pan. Brown on medium heat and break up mixture as it cooks. Cool.
Note: This dressing made be made several days ahead and refrigerated
until ready to use. Recipe will stuff a 12-14 pound turkey
Bread Dressing from CSSG Ohio Miami Valley Area:
Cooked giblets, chopped fine 4 cups GF bread, dice small
1/4 cup butter 1/4 cup parsley
2 tbs. or more onion, chopped 1 1/2 cups nut meats (pine,
One of the following pecans, or walnuts)
1 cup browned GF sausage 3/4 - 1 cup celery, chopped
meat 1 tsp. sage, dried or thyme
1 cup sliced mushrooms, 3/4 tsp. salt
saute with onions milk, or GF stock to moisten
1 cup chopped or whole
drained oysters
1 cup cooked shrimp
Melt butter in a skillet. Saute onions, chopped giblets, and celery 3 to
5 minutes. Add the sauteed mixture to rest of ingredients. Mix well.
Add milk or stock to moisten very lightly
Gourmet Rice Dressing from CSSG Ohio Miami Valley Area:
1 cup onions, chopped 2 cups GF chicken broth,
1 cup celery, chopped boiling
1 cup celery leaves, 1 tsp. salt
chopped 3/4 tsp. poultry seasoning
4 oz. sliced mushrooms 1/2 cup almonds, sliced,
1 cup rice, uncooked toasted
3 tbs. butter or GF
margarine
Saute onions, celery, and celery leaves, mushrooms, and rice in butter
until vegetables are tender and rice is golden. Turn into buttered
shallow 2-quart casserole. 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.
Bread Stuffing from CSSG Ohio Miami Valley Area:
4 cups GF bread cubes 1/4 tsp. pepper
1/3 cup butter or GF sage, dried to taste
margarine poultry seasoning to taste
1/3 cup onion, finely salt
chopped
1/2 cup celery, chopped
water
Prepare bread cubes. Melt butter and add onion, celery, and celery
leaves. Saute until tender. Add the bread cubes and seasoning. Mix
together well. For a moist, stuffing add a little hot water. For a dry
turkey, multiply recipe 3 times. Put any extra stuffing in a casserole
and bake.
Wild Rice Stuffing from CSSG Ohio Miami Valley Area:
1 cup wild rice 1 - 2 cups mushrooms,
4 cups water fresh, sliced
1 1/2 tbs. butter turkey giblets, cooked,
1/2 cup green onions, diced fine
chopped 2/3 cup almonds, slivered
1/2 cup celery, chopped 2 eggs
1/2 tsp. oregano or sage or
poultry seasoning
Wash rice thoroughly. Combine rice and water in a heavy saucepan. Bring
to a boil, then cover and simmer for 45 minutes or until tender but not
mushy. Cover; fluff with a fork and simmer 5 minutes more. Drain in a
colander.
In the same saucepan (rice removed), melt butter, saute vegetables,
giblets, and almonds. Season with salt and pepper. Stir in rice. Then
add eggs and remaining spices. Season as desired. Stuff turkey.
Cornbread Stuffing from CSSG Ohio Miami Valley Area:
16 oz GF cornbread cubes 1 tsp. sage
1/4 lb. butter or GF 1 cup parsley, chopped
margarine 1 egg, slightly beaten
1 cup celery, chopped 1 cup giblet stock or GF
1 cup onion, chopped chicken broth
1 tsp. thyme, dried salt and pepper to taste
Cut cornbread into 1-inch. cubes. Place the cubes on a baking sheet and
bake for 30 minutes at 350 degrees or until toasted, stirring every 10
minutes. Remove cornbread cubes from oven and cool to room temperature.
Saute onions and celery in butter. Cool. Mix the cornbread cubes,
cooked onion/celery mixture and egg together. Mix well. Add stock or
broth, salt, pepper, and seasoning. Mix all together well.
Disclaimer: All recommendations, information, dietary suggestions,
menus, and recipes promulgated by this fact sheet are intended for the
benefit of our readers and the general public. No liability is assumed
for the use of this information by GIG of Florida or Celiacs of Orlando.
Individuals should consult with their personal physician before following
any medical recommendations mentioned in this newsletter. Opinions
expressed are those of the author and are not necessarily endorsed by GIG
of Florida or Celiacs of Orlando. Products mentioned or omitted do not
constitute endorsement. Original material used in The ActionLine is
placed in the public domain for the benefit of all celiacs. The
information is not copyrighted to facilitate exchange of celiac
information and thoughts. September 20, 1994.
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