gluten-free Stuffing and gravy recipes

[Guest guest]

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.