Re: gluten-free Stuffing and gravy recipes

[Guest guest]

Pam, how many loaves of bread are required for your recipe? And about

how many does it serve?

(It looks fantastic!)

On Nov 20, 2007 11:53 AM, Pam Newbury <pknewbury@...> wrote:

>

>

>

>

>

>

>

>

>

> Thought I would share my stuffing and gravy recipes with you. Using the

> dried bread cubes results in a stuffing that is not mushy where the cubes

> are firm and retain their shape. You can use any type of GF bread for this

> recipe. They are both variations on family recipes. I always liked my

> dad's vegetable gravy recipe, but I really appreciate it for my low-glycemic

> diet.

>

>

>

> Hope you all enjoy a tasty, gluten-free Thanksgiving!

>

>

>

> Pam

>

>

>

>

>

> This recipe is meant to be cooked separately from the turkey, not actually

> stuffed inside. It gets its turkey flavor from the drippings. I stuff the

> turkey with herbs (parsley, rosemary, sage, thyme), onions, apples, celery,

> and aromatics (cinnamon sticks). For those sharing Thanksgiving with

> non-celiacs, separating the turkey from the stuffing is not only a safe

> cooking practice, it is also a great way to prepare the turkey so that it is

> gluten-free.

>

>

>

> Gluten-free Stuffing Recipe

>

>

>

> To make this stuffing, I use dried bread cubes; this keeps the stuffing from

> turning into mush and makes for a nice texture in the finished stuffing.

>

>

>

> To make bread cubes, cut the crust off (if left on, it will burn too easily)

> several slices of bread , cut the pieces into 1/2-inch cubes, spread in a

> large baking pan, and dry in a 225-degree oven until they are hard and no

> moisture remains (depending on the moisture in the bread, this can be 2 or

> more hours), stirring occasionally. Test for doneness by eating one; if

> they are done they will be hard all the way through and not soft at all.

> Besides stuffing, these can be stored in an airtight container and used for

> croutons or ground in a food processor to make breadcrumbs. A loaf of bread

> that comes out too dry or too wet will still make good bread cubes.

>

>

>

>

>

> 2 cups onions, chopped

>

> 1 cup celery, diced

>

> ½ cup olive (or any other as preferred) oil

>

> 8 cups dried bread cubes

>

> ½ cup (1 stick) butter

>

> 1 tablespoon dried, powdered sage

>

> 2 teaspoons dried thyme

>

> Salt and pepper to taste

>

> 1 ½ cups turkey drippings; use as much drippings as available and use broth

> (any kind of poultry broth) to make up the remaining amount (broth from the

> gravy recipe below is perfect for this)

>

> ¼ cup milk or soy milk

>

>

>

> This part can be done while turkey is cooking. In a large, heavy pan, sauté

> onions and celery in 3 tablespoons oil in until softened, then remove from

> pan and set aside. Wipe pan clean and heat ½ of remaining oil and 1

> tablespoon butter. Watching carefully to avoid burning, add bread cubes and

> toss over medium heat, adding more oil and butter as necessary. When cubes

> begin to toast, add herbs, spices, and onion/celery mix. Toss well to

> distribute spices thoroughly. Remove from heat and set aside until turkey

> is done.

>

>

>

> As soon as turkey is done, sprinkle in drippings, broth, and milk while

> tossing (the cubes should be moist but not soggy; use less broth if

> necessary) . Bake, covered, 30 minutes at 350 degrees (this is usually just

> long enough to make the gravy, carve the turkey, and get everything on the

> table). If timing is tight, you can omit the drippings and bake ahead of

> time.

>

>

>

>

>

> Here is an alternative gravy that is healthy and also great for low carb

> diets. You can also use the extra broth from this for the stuffing.

>

>

>

> Vegetable gravy to accompany roast turkey

>

>

>

> Start this soon after you have put the turkey on to bake (depending on the

> size of the turkey and length of cooking).

>

>

>

> 12 cups water

>

> Turkey giblets (you can include the neck, if desired, but this can result in

> small bones getting into the broth that are hard to keep out of the gravy)

>

> 1 onion, cut into eighths

>

> 4 stalks celery, cut in 2 " pieces

>

> 1 cup chopped parsley

>

> 1 to 2 cups turkey drippings (or as much as is available)

>

> 2 cups cooked turkey meat (optional, for more flavor or if drippings are

> scarce)

>

> Thyme, sage, salt, and pepper to taste

>

> In a large pot simmer water, giblets, onion, and celery for at least 2 hours

> (or as long as it takes turkey to cook; add water only if the broth gets

> very low); about ½ hour before turkey is done, remove heart and kidneys (and

> neck, if used; if desired, you can remove any meat from the neck for the

> gravy) from the broth. Add parsley, thyme, sage, salt, and pepper and cook

> another 15 minutes. When turkey is done, use a slotted spoon to remove

> veggies and liver from broth and put in the bowl of a food processor fitted

> with a chopping blade (or a blender). Add turkey meat, drippings, and

> enough broth to allow for processing to a smooth, thick gravy. This gravy

> can be used like a traditional gravy.

>

>

>

>

>

>

[Guest guest]

Oops, never mind, just saw the 8 cups of bread cubes -- I missed that

the first time 'round.

Happy Thanksgiving, everyone!

On Nov 21, 2007 6:37 PM, Nosal <lisa.nosal@...> wrote:

> Pam, how many loaves of bread are required for your recipe? And about

> how many does it serve?

>

> (It looks fantastic!)

>

>

>

> On Nov 20, 2007 11:53 AM, Pam Newbury <pknewbury@...> wrote:

> >

> >

> >

> >

> >

> >

> >

> >

> >

> > Thought I would share my stuffing and gravy recipes with you. Using the

> > dried bread cubes results in a stuffing that is not mushy where the cubes

> > are firm and retain their shape. You can use any type of GF bread for this

> > recipe. They are both variations on family recipes. I always liked my

> > dad's vegetable gravy recipe, but I really appreciate it for my low-glycemic

> > diet.

> >

> >

> >

> > Hope you all enjoy a tasty, gluten-free Thanksgiving!

> >

> >

> >

> > Pam

> >

> >

> >

> >

> >

> > This recipe is meant to be cooked separately from the turkey, not actually

> > stuffed inside. It gets its turkey flavor from the drippings. I stuff the

> > turkey with herbs (parsley, rosemary, sage, thyme), onions, apples, celery,

> > and aromatics (cinnamon sticks). For those sharing Thanksgiving with

> > non-celiacs, separating the turkey from the stuffing is not only a safe

> > cooking practice, it is also a great way to prepare the turkey so that it is

> > gluten-free.

> >

> >

> >

> > Gluten-free Stuffing Recipe

> >

> >

> >

> > To make this stuffing, I use dried bread cubes; this keeps the stuffing from

> > turning into mush and makes for a nice texture in the finished stuffing.

> >

> >

> >

> > To make bread cubes, cut the crust off (if left on, it will burn too easily)

> > several slices of bread , cut the pieces into 1/2-inch cubes, spread in a

> > large baking pan, and dry in a 225-degree oven until they are hard and no

> > moisture remains (depending on the moisture in the bread, this can be 2 or

> > more hours), stirring occasionally. Test for doneness by eating one; if

> > they are done they will be hard all the way through and not soft at all.

> > Besides stuffing, these can be stored in an airtight container and used for

> > croutons or ground in a food processor to make breadcrumbs. A loaf of bread

> > that comes out too dry or too wet will still make good bread cubes.

> >

> >

> >

> >

> >

> > 2 cups onions, chopped

> >

> > 1 cup celery, diced

> >

> > ½ cup olive (or any other as preferred) oil

> >

> > 8 cups dried bread cubes

> >

> > ½ cup (1 stick) butter

> >

> > 1 tablespoon dried, powdered sage

> >

> > 2 teaspoons dried thyme

> >

> > Salt and pepper to taste

> >

> > 1 ½ cups turkey drippings; use as much drippings as available and use broth

> > (any kind of poultry broth) to make up the remaining amount (broth from the

> > gravy recipe below is perfect for this)

> >

> > ¼ cup milk or soy milk

> >

> >

> >

> > This part can be done while turkey is cooking. In a large, heavy pan, sauté

> > onions and celery in 3 tablespoons oil in until softened, then remove from

> > pan and set aside. Wipe pan clean and heat ½ of remaining oil and 1

> > tablespoon butter. Watching carefully to avoid burning, add bread cubes and

> > toss over medium heat, adding more oil and butter as necessary. When cubes

> > begin to toast, add herbs, spices, and onion/celery mix. Toss well to

> > distribute spices thoroughly. Remove from heat and set aside until turkey

> > is done.

> >

> >

> >

> > As soon as turkey is done, sprinkle in drippings, broth, and milk while

> > tossing (the cubes should be moist but not soggy; use less broth if

> > necessary) . Bake, covered, 30 minutes at 350 degrees (this is usually just

> > long enough to make the gravy, carve the turkey, and get everything on the

> > table). If timing is tight, you can omit the drippings and bake ahead of

> > time.

> >

> >

> >

> >

> >

> > Here is an alternative gravy that is healthy and also great for low carb

> > diets. You can also use the extra broth from this for the stuffing.

> >

> >

> >

> > Vegetable gravy to accompany roast turkey

> >

> >

> >

> > Start this soon after you have put the turkey on to bake (depending on the

> > size of the turkey and length of cooking).

> >

> >

> >

> > 12 cups water

> >

> > Turkey giblets (you can include the neck, if desired, but this can result in

> > small bones getting into the broth that are hard to keep out of the gravy)

> >

> > 1 onion, cut into eighths

> >

> > 4 stalks celery, cut in 2 " pieces

> >

> > 1 cup chopped parsley

> >

> > 1 to 2 cups turkey drippings (or as much as is available)

> >

> > 2 cups cooked turkey meat (optional, for more flavor or if drippings are

> > scarce)

> >

> > Thyme, sage, salt, and pepper to taste

> >

> > In a large pot simmer water, giblets, onion, and celery for at least 2 hours

> > (or as long as it takes turkey to cook; add water only if the broth gets

> > very low); about ½ hour before turkey is done, remove heart and kidneys (and

> > neck, if used; if desired, you can remove any meat from the neck for the

> > gravy) from the broth. Add parsley, thyme, sage, salt, and pepper and cook

> > another 15 minutes. When turkey is done, use a slotted spoon to remove

> > veggies and liver from broth and put in the bowl of a food processor fitted

> > with a chopping blade (or a blender). Add turkey meat, drippings, and

> > enough broth to allow for processing to a smooth, thick gravy. This gravy

> > can be used like a traditional gravy.

> >

> >

> >

> >

> >

> >

>