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Date: | Tue, 27 Oct 1998 15:23:40 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Here is a recipe that might useful to some of you this year. Last year
at Thanksgiving I had no knowledge of celiac sprue, but this year I am
planning to revise the family recipes to satisfy my restrictions. Here
is the southern style dressing I have been eating all my life, only the
bread will be GF.
GLUTEN FREE BARFIELD CORNBREAD DRESSING
1 large (9x13) pan cornbread
4-5 toasted pieces GF bread
2 cups chopped green onion
2 cups chopped celery
½ -1 Tsp salt (to taste) and pepper (opt.)
2 TAB (or more) GF poultry seasoning
4 eggs
1 cup chopped giblets from turkey broth you are making for gravy
4-6 cups turkey broth, or canned GF chicken broth
Crumble breads in large bowl. Saute onion and celery and mix in. Add 4
cups broth and let soak. Begin to season and taste. (My mother adds 1
teaspoon sugar.) continue to add other ingredients until pretty mushy.
Beat eggs, stir in and bake 30-45 minutes at 350 degrees, until set but
not too dry.
Serve alongside the turkey with GF gravy. Just use cornstarch instead
of flour for the gravy.
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