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Thanksgiving Stuffing Recipe--Gluten Free
Updated February 19, 2019.
Everyone loves a great thanksgiving stuffing recipe.
Now you can celebrate with a gluten-free version of this festive side dish.
With all the tasty variations, stuffing is not just for holiday feasting anymore!
Make ordinary meals more interesting and special.
Serve stuffing with fish, rabbit and other cuts of meat, such as steaks and chops.
Have you ever enjoyed stuffed meatloaf?
You will find versions of this Thanksgiving stuffing recipe for just about everything you wish to stuff!
Thanksgiving Stuffing Recipe Making Tips
Day old gluten-free bread makes the best Thanksgiving stuffing recipe.
Let nothing go to waste; save trimmed bread crusts, stale bread, tough bread ends, bread crumbs, stale biscuits, crackers and muffins, and freeze them for later use.
Chop fresh bread into 1/2 inch cubes and spread in a single layer on a large baking sheet, and then let sit out in the air for a day or two until dried.
If you like your gluten-free bread cubes crispy, preheat the oven at 190 to 225°F (110°C, Gas Mark 1/4) and place the baking sheet in the oven; turn and stir frequently until bread cubes reach desired dryness and texture, and cool completely before storing or using.
DO NOT make the Thanksgiving stuffing recipe ahead of time if you are planning to stuff any poultry.
Always make stuffing fresh, just before packing any bird, or any other food.
To avoid bacterial growth or other food borne illness, stuff a bird just before baking or roasting.
Immediately after the meal, remove the stuffing from fish, meat or poultry and store it in a separate container in the refrigerator.
A 1 pound loaf of gluten-free bread makes about 8 cups of stuffing cubes with crumbs, roughly 1 cup of bread cubes with crumbs per pound of bird or other fish or meat.
Make gluten-free bread cubes ahead of time and store in an airtight container in the freezer until ready to use.
Save up leftover foods and add them to the Thanksgiving stuffing recipe.
Make your stuffing moist or dry, whichever you prefer.
Remember to spoon the stuffing loosely into the cavity, because packing too tightly will result in a soggy and heavy side dish.
Because not all family members agree about their favorite Thanksgiving stuffing recipe variation, make more than one and stuff some of each into the cavity.
Adjust ingredients portions in accordance with size of turkey or other food, for example, halve the Thanksgiving stuffing recipe for a large roasting chicken or double the recipe to stuff a 20 pound turkey.
Gluten-free bread is the foundation for building a gourmet Thanksgiving stuffing recipe.
Instead of plain white gluten-free bread, try flavorful whole grain breads, sprouted grain breads or breads chock full of delightful seeds.
Change up the fat by leaving the butter in the refrigerator and using poultry fat, salt pork, non-hydrogenated vegetable shortening, bacon fat, or use flavored oils, such as infused oils, coconut oil or other nut oils.
Get creative with flavor nuances by using different dried herb variations, such as anise seed, basil, garlic, caraway seed, dill seed, dill weed, fennel seed, Herbes de Provence, marjoram, poultry seasoning, parsley, rosemary, sage, savory, tarragon or thyme.
Spice it up with a dash or two of allspice, cardamom, coriander, cinnamon, mace or nutmeg.
Turn up the heat by substituting the black pepper with an equal measure (or more) of cayenne, chili powder, cumin, curry powder, dry mustard, horseradish or paprika.
Give stuffing a new twist by stirring in grated fresh or dried lemon, lime or orange peel, or try capers or sauerkraut.
For adventurous cooks, ditch the water to moisten bread stuffing and try broths, ciders, cream, fruit juices, gravy, meat drippings, milk, stock or wine.
Toss in your favorite chopped fresh fruits and vegetables, or dried fruit and nuts.
Enhance the flavor by adding your favorite chopped mushrooms, such as Chanterelle, Shiitake or oyster mushrooms.
Make your stuffing extraordinary by adding a touch of regional specialties, such as a bit of anchovies, ham, lobster, oysters, pancetta, gluten-free sausage, smoked salmon or other smoked meats.
Leftover Stuffing is Oh-So-Good!
Double the recipe so you can make yummy stuffing balls or stuffing muffins.
Pack stuffing into thick patties and cook in a non-stick waffle iron or a Panini press, and then slather on leftover cranberry sauce and a slab of turkey.
Use leftover stuffing to stuff large tomatoes, bell peppers or onions.
Add 2 or 3 cups of chopped leftover fish, poultry or other cooked meat to a casserole dish filled with stuffing, stir in leftover gluten-free gravy or Béchamel Sauce; cover and bake in at 350°F (180°C, Gas Mark 4) for 30 minutes or until heated through.
Thanksgiving Stuffing Recipe--Gluten Free
By Cat McMahon
Psst! This stuffing is so good, family and friends won't even know they are enjoying delicious gluten-free food!
Prep Time: 20 minutes Cook Time: 45 minutes Yield:10 servings, enough to stuff a 10 pound turkey
- 1/2 cup butter
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 1 teaspoon crushed dried herbs of your choice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups dry gluten-free bread cubes
- 1/2 to 3/4 cup water
1. In a large skillet, melt butter over medium high heat.
2. Add celery and onion and sauté just until vegetables are tender.
3.Stir in herbs, salt and pepper, and then cook until seasonings bloom, about 1 minute.
4. Remove from heat and set aside.
5. In a large mixing bowl>, stir together until well combined gluten-free bread cubes and vegetable mixture.
6. Drizzle in water, lightly tossing until stuffing is moistened and comes together.
7. Pack stuffing loosely into cavity and roast as directed on bird’s package.
8. If not stuffing a bird, pack stuffing loosely into a large buttered casserole dish.
9. Cover and bake at 325°F for 30 minutes.
10. Uncover and bake for 10 to 15 minutes or until stuffing is heated through and a little crusty on top.
11. Serve hot.
Apple Raisin Stuffing
Toss with gluten-free bread cubes, 1/2 teaspoon ground cinnamon, 1 cup chopped pitted prunes, and 2 cups apple, cored, peeled and diced.