Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Any gluten-free bread can be used to make stuffing- I've used Gluten Free Pantry Favorite Sandwich Bread, Bob's Red Mill GF Bread Mix (NOT hearty, yuck), Ener-g Foods... and never had it turn out badly. The slow toasting of the bread covers a multitude of sins, and so does the yummy sauteed veggies that you add to the bread cubes... - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2009 Report Share Posted November 25, 2009 I'm with you on the rice stuffing. I have a cheater recipe I use in hurry-up situations. I use Uncle Ben's White and Wild rice mix with chicken broth as the liquid with a little poultry seasoning stirred into the broth and follow the instructions on the box but reduce the liquid a little. Since its Thanksgiving I splurge on a pound's worth of mixed mushroom varieties and slice them in quarter inch slices. I slice several peeled cloves of garlic the same thickness and quickly saute them in half butter and good olive oil until they are just golden and set them aside and in the garlic flavored butter/oil mix I carefully saute the mushrooms as well. I then combine the hot cooked rice mix with the garlic and mushrooms and for texture and flavor I add two packages of almond slices as well. I stuff my bird of choice with the still quite warm stuffing. As it is already warm it doesn't take as long to cook the bird as a normal cold stuffing would take. Make sure the stuffing goes a little above 160 degrees and the bird to 180-190 degrees for the dark meat and add a couple basters of bird juices right into the dressing around the last 20-25% of cooking time. Sorry I don't use any measures because that's how I learned to cook. Everything to taste and by eyeball and temperature. Any variations in the measures generally don't affect how good it tastes. And I personally don't like my cooking to taste the same every time as I find that boring. It does drive my friends a little crazy because they want a duplicatable taste and I just say but it was good wasn't it? From: Bumpas <lindabumpas@...> Subject: Re: stuffing Date: Wednesday, November 25, 2009, 2:46 PM I don't know. I'm skipping the bread altogether and making a wild rice dressing instead. ____________ _________ _________ __ From: " lescaseaol (DOT) com " <lescaseaol (DOT) com> @groups .com Sent: Wed, November 25, 2009 2:36:10 PM Subject: stuffing hey guys,,, anyone have a good turkey stuffing idea? I've used ezekiel food for life in past which has been terrific but that was before they added wheat gluten and now the consistency isn't as good plus I want to avoid it. Can one use manna bread instead ??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Maybe try toasting the bread slices before hand (all on a pan in the oven), remove before they start to brown. Then cut up into chunks. I saw that on a cooking show for some regular stuffing. I used a spelt loaf to make my stuffing. It was ok, but too mushy. I think I'll do the toasting next time. Or maybe just the rice stuffings, which sound yummy! E Long O+ Gatherer in Austin Quote Link to comment Share on other sites More sharing options...
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