Hi! Here are most of the recipes I received. Thanks so much to everyone for taking the time to share your recipe.
A Rice Stuffing:
Wild Rice
Stuffing with Nuts and Cranberries
1/3 cup olive oil
2 yellow onions, chopped
2-3 garlic cloves, minced
2 32-oz boxes of low-sodium chicken broth (such as Pacific, or
Trader-Joe's)
2 cups wild rice
2 cups long-grain brown rice
2 cups dried cranberries (such as Craisins)
1/2 cup chopped fresh parsley
2 T. chopped fresh thyme
1/2 cup of each: hazelnuts, walnuts, pecans (coarsely chopped)
1 cup chopped green onions
Heat a heavy large pot over medium-high heat, add oil and swirl
around in pan for a few moments. Add onions and garlic and sauté
until tender, about 4 minutes. Add chicken broth. Bring to a
boil. Add wild rice. Reduce heat to medium-low. Cover and
simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just
tender and most liquid is absorbed, about 30 minutes longer. Stir cranberries,
parsley, and thyme into rice. Cover and cook until remaining liquid is
absorbed. Mix in nuts and green onions. Season as desired with salt
and pepper. To bake stuffing in turkey: Loosely fill main cavity
with stuffing. Butter ceramic baking dish. Spoon remaining stuffing
into prepared dish. Cover with buttered foil (butter side down).
Bake stuffing in dish alongside turkey until heated through (about 30 minutes).
This recipe makes 12-16 servings based on serving size.
Or here is another one for rice stuffing:
Use all
the regular stuffing ingredients, celery,
onion,
seasonings, butter, etc. and add chopped mushrooms. In place of the bread, use
about a cup of cooked white rice with a package of a wild
rice
blend (cooked). Try Lundberg Wild Blend, blend of wild and brown rices and it's
GF. Cook the rices and the celery/onion separate and then add them all together
at the end and let the flavors mingle for 10 min or so.
OR:
Roberta’s Gluten Free Wild
Rice Dressing
Ingredients:
1 cup Wild rice
Chicken bouillon (see directions
below for amount)
1 cup Brown Rice
1 Cup White rice
Several cups hot water (as needed
according to cooking directions in different steps)
1 cup finely cut onion (mild/sweet)
1 cup finely cut carrots
1 cup finely cut celery
1 lb. fresh ground turkey or
chicken
1 lb. mushrooms, cleaned &
quartered (we use combo of baby portabella and white button mushrooms)
2 Tbsp. dry milk
1 Tbsp. Tapioca Starch/flour
½ lb (precooked weight) bacon
crumbles
Directions:
Preparation: Day before cooking:
Rinse 1 cup Wild Rice (fancy) soak
in water overnight (for decreased cooking time)
Fry ½ lb. bacon, make into crumbles
Cooking :
In a large stock pot: Follow
package directions for cooking wild rice, substitute a teaspoon of chicken
bouillon for salt. (1 tsp. bouillon for each cup of water). Cook for 30
minutes.
Add in brown rice and white rice to
mixture—with the appropriate amount of water for one cup of each rice (per
directions from each bag of rice). Cover and cook for another 30 minutes,
or until rice is done. Careful not to overcook – rice should maintain its
shape, cover and set aside.
In a large fry pan:
Sauté in butter: Onion (mild/
sweet), Celery, Carrots. One cup each cut fine and sautéed in
butter. Add one pound Fresh Ground Turkey or Chicken continue frying
until fully cooked and add fresh ground pepper to taste. Add one pound
mushrooms cleaned and quartered. Cook an additional 15 minutes. Set
aside.
Mix up a Cream Sauce: combine the dry milk, chicken soup base (1
Tbsp.), and the tapioca flour. Mix together dry, then add 1 cup wm water.
Set Aside.
Assemble rice, sauté mixture in the large stock pot, adding
poultry seasoning to taste. Mixture will be dry, add above cream sauce to
moisten. Add in bacon (this can be added before or after the 1 hour baking
time, it will add a little extra crunch the later you add it).
Place in large greased casserole
pan. Taste for seasonings. Cover and Bake at 350 for 1 hour.Serve with turkey. As always, this is gluten-free as
long as you are using gluten-free ingredients, so make sure your bouillon,
bacon, and other ingredients are safe.
A cornbread dressing recipe:
The day before:
Make 2
small or 1 large skillet of cornbread
Equivalent
of 10 biscuits (I use leftover waffles that I have made.)
Make the
day before and the directions said to put in a paper bag.
Next
day:
Chop 1
1/2 to 2 cups celery and 1 large onion. Add 1 tsp. salt, cover with
water
and cook until tender. Cover, set aside.
Crumble
breads together. Add cooked celery and onion and liquid. Add 2 to
3 eggs.
Mix all together. Add broth from turkey. Add salt, pepper, and 2
t.
poultry seasoning. Melt 1/2 stick butter in pan used to cook dressing
in. Pour
excess into mixture and stir. Bake at 375 1 hour or until brown.
You can
cook your celery and onion with cornbread just by stirring it in.
We also like to add a couple of
chopped hard boiled eggs to our dressing.
A Recipe using GF bread:
Holiday Bread Stuffing
Use any left over GF bread for this, except varieties that are overly sweet….
1 loaf GF bread
¼ cup butter (or less)
½ cup celery, chopped
½ cup onion, chopped
1 t. sage, or more, depending on preference
1 t. thyme
1 t. Herbs de Provence, optional
Pinch of salt
Pinch of pepper
1 apple, peeled and finely chopped
½ cup walnuts or pecans, chopped
¼ cup dried cranberries, optional
1 egg, beaten
1½-2 cups GF broth
Cut bread into small cubes, enough to make about 4 cups. If the bread isn’t
already dried out or stale, spread onto a cookie sheet and toast in a preheated
300˚F oven for 8-10 minutes. Set aside. In a skillet, melt the butter, then
sauté the celery and onion until tender. Add spices and set aside. In a large
bowl, mix the bread, chopped apple, nuts, and berries, if using. Add the
celery-onion mixture and gently toss.
Mix beaten egg with broth. Toss with the bread mixture just until moistened.
(Do not use all the broth if the bread mixture becomes too soggy.)
Cover and bake in a preheated 375°F oven for approximately 20 minutes, then
uncover and bake another 20 minutes, or until browned on top. Makes:
Approximately 6 cups of stuffing.
OR:
Gluten-Free Sage Dressing:
Ingredients:
1 loaf of white bread, dried out
(Heidi uses 2 loaves of Ener-G’s Light Tapioca Bread, she spreads it out on a
cookie sheet and puts it in a 250 degree oven until super dry)
1 1/2 cup diced celery
1 cup of diced onion
1/2 cup of butter (Heidi has used
Smart Balance)
1 Tbsp. dried rubbed sage
Directions:
Break up bread into small pieces
Saute celery and onion in
butter until tender.
Add sage to celery and onion
mixture, stir to incorporate (the smell is divine)
Add sauteed vegetables and sage to
bread pieces; mix well.
Turn into a well greased 2 qt. baking
dish
Add a little extra chicken broth to
slightly moisten
Dot with butter
Bake at 350 degrees for 45 minutes.
OTHER SUGGESTIONS:
Using the cornbread or the pancake mix from Pamela’s were also what several
people did. Some people make theiir own loaf of gluten free bread using
Pamela’s, Kinnikinik, Whole Foods sandwich bread or Breads from Anna Herb mix then cube it and let it sit out
or toast it in the oven tossed in herbs and add the other ingredients from
their old stuffing recipes they used to be able to have, just subbing the bread
for gf bread. Also, there is a
recipe using VANS gf waffles on the glutenfreeda website. A couple of people suggested going to Jules
Sheppard’s website, JulesGlutenFree.com and buying her all purpose flour and
there are some recipes available on her website. I also heard that GF Pantry
makes a stuffing mix similar to Pepperidge Farm. Or you could use Tostitos in
place of the stuffing on the Pepperidge Farm mix and just follow that recipe. Or you could check our Astoria Mills
Italian Bread and Pizza Mix # 5.
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