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Date: | Tue, 16 Nov 1999 07:35:52 -0500 |
Content-Type: | text/plain |
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<<Disclaimer: Verify this information before applying it to your situation.>>
STUFFING (revised to be gf)
1/4 cup butter or margarine
1 medium onion, peeled, ends removed, chopped
1 clove garlic, finely chopped
2 celery ribs, washed, ends removed, chopped
(OPTIONAL: 1/2 cup sliced water chestnuts, 1/2 cup diced carrots)
1/4 cup chopped fresh parsley
1/2 t sage (or to taste)
1/2 t paprika
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
5 cups cooked grits (cooked according to package instructions - I usually
use slightly less water for thicker grits)
In a large skillet, melt the butter over medium heat. Add the onions,
celery. Saute, until the onions are golden.
Add everything else but the grits - saute for a minute or two until
thoroughly combined.
Over medium high heat, add grits and cook (with a stir fry motion) until
everything is combined and the texture is fluffy (like non gf stuffing).
At this point it can be eaten, or put baked in a greased casserole dish
until browned on top.
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