Wendy Gregory Kaho blogs about the care and feeding of a gluten-free family at Celiacs in the House.
My family has a list of holiday dishes that are not to be tinkered with or changed. They must look and taste the same way each and every year. We even have serving dishes and casseroles for each recipe, like the 28-year-old wedding gift baking dish to hold the stuffing.
When we found out about celiac disease and that three of us would be gluten free for the rest of our lives, one of the challenges was to get those textures and flavors from our traditional holiday foods without gluten. It’s gotten easier over the last six years to make our traditional stuffing recipe now that there are good gluten-free store-bought breads, cornbread mixes, and recipes available.
I created this gluten-free stuffing recipe especially for DietsInReview.com. This recipe combines two kinds of gluten-free bread that is cubed and toasted in a low oven, then it’s combined with gluten-free cornbread that is also cubed and toasted. This is all added to the rest of the ingredients and baked. We never stuff anything in our turkey but onions, celery, garlic and a carrot because we like a drier stuffing to soak up lots of gravy.
Gluten-Free Stuffing
INGREDIENTS
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 3 tablespoons butter or olive oil or a combination
- 2 teaspoons poultry seasoning or 1½ teaspoons of dried sage and ½ teaspoon of thyme
- 1½ teaspoons of salt
- ½ teaspoon of pepper
- 2 tablespoons of dried parsley or add ¼ cup of fresh chopped
- 4 cups of gluten-free bread cubes. (I used about 6 slices of whole grain and 6 slices of white sandwich bread.)
- 2 cups of cornbread cubes (I used ½ pan of Pamela’s Cornbread Mix made without sugar. The other half will be frozen and go into the Christmas stuffing.)
- 2 cups of gluten-free broth
- 1 beaten egg
Click through for the Gluten-Free Stuffing Instructions, and to share the recipe with a friend. (more…)
