<<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.