Gluten free stuffing (cornbread or others)?

[Guest guest]

Don't bother trying to stuff a turkey with GF stuffing.....it doesn't matter what you do - it usually turns to mush. Bake it in a pan. I use GF cornbread also - mixed with regular GF bread cubes, seasoning, etc. It's really good!You hear more and more that they're recommending not to stuff a turkey. Good luck!cFrom: Rosie <lavendersequoia@...>To:

Sent: Mon, November 16, 2009 7:05:40 PMSubject: Re: [ ] Gluten free stuffing (cornbread or others)?

I make the cornbread recipe from Pamelas mix and cut it length wise three times open it up and season it with sage, garlic powder, let it cool and cut it into squares dry it out in the oven tossing it occasionally to make sure it really dries out then just make the dressing according to any recipe you have. It is a big hit and now it is the only dressing my friends request and they are not celiac. Stores well so you can make it ahead of time. Enjoy if you decide to make it. RosieFrom: Jasmine <jazzerita (DOT) com> Sent: Mon, November 16, 2009 5:00:43 PMSubject: [ ] Gluten free stuffing (cornbread or others)?

I've seen a few posts where people mention cornbread stuffing. I always grew up using Peppridge Farms bread crumbs for stuffing, so since going GF about 6 years ago I haven't had stuffing. Does anyone have a great stuffing recipe? I'd like something that doesn't disintegrate in the turkey (can you even stuff the turkey with it or do you have to cook it in a separate dish?) and that is actually worthwhile making. My family has been eating the stuffing baked in a side dish but I am sure they'd love a stuffing cooked in the bird that tastes delicious.

Also, if you have a recipe that calls for a specific recipe for the bread you use I'd appreciate the recipe for the bread.

Thanks so much!

Jasmine

[Guest guest]

In

a post on November 10, I talked about my stuffing recipe. This recipe has been

a favorite of stuffing fans in my family, GF or not, for years. I have been baking

the stuffing separately for a long time, but I think years ago when I baked it

in the turkey it came out about the same (texture wise) as it does cooked separately.

Whether

you use my exact recipe or not doesn’t matter, you can choose your own

flavorings etc. Similar to ’s method, the basic principle behind making

non-mushy GF stuffing is the same: dried bread cubes pan-toasted with lots of

butter and just enough liquid to make it moist. If you bake it separately you

can use drippings from the turkey to flavor it. I also use broth from the

giblets (as described in the recipe) for extra flavor. The texture is soft on

the outside with just a bit of pleasant crunch on the inside. Drying the bread

cubes can be done days or even weeks in advance; they keep very nicely in an

airtight container. They also make great bread crumbs and croutons.

As

I said before, if you want my recipe, e-mail me off list.

Pam