Gluten Free Stuffing or Dressing

IMG_1480 IMG_1473 IMG_1516 Gluten Free Stuffing or Dressing               To begin my stuffing I like to start preparing now. So first I make my croutons. Then I make my the cornbread. That way I only need to assemble the stuffing on Thanksgiving.

Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

Gluten Free Thanksgiving Stuffing (or Dressing)

Gluten Free Thanksgiving Stuffing/Dressing

2 Sticks of Salted Butter

2 Medium Onions Chopped (about 4 cups)

2 Cloves of Garlic Crushed

2 Tablespoons Additive Free Dried Celery Flacks

2- 14 oz. Cans of 100% Chicken Broth (Swanson’s)

1 ½ Teaspoons Salt

1 Teaspoon Pure Ground Black Pepper

1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)

¼ Cup Pure Additive Free Ground Sage

2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)

4 Cups Gluten Free Croutons ( See recipe in previous post)

2 Eggs beaten.

1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)

In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2,  greased 9×13 pans, and will feed a large gathering for the holidays.

When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.

Preparing My Sides and Vegetables

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Butternut Agave Bake

1 Large Butternut Squash ( about 8-9 inches long)

2 Tablespoons G F Canola Oil

3 Tablespoons Butter

1 ½ Teaspoons Additive Free Seasoning Salt

½ Cup Pure Organic Agave Nectar ( I use the dark or amber color)

Peel butternut squash, slice open and scoop out seeds. Wash and slice into 1/4 to 3/8 inch thick slices about 2- 3 inches long. Pour oil into large skillet, on high heat. When oil is hot pour squash into skillet, one layer thick. Braise squash just until golden brown on both sides. About 2 minutes per side. Remove from skillet and drain onto paper towels. (Do ahead tip: I will do this a few days ahead of time and just store the squash in the fridge, in a sealed container, until I’m ready to bake and serve it.)

Preheat oven to 375* F.

Grease the bottom of a 9×13 baking dish with 1 tablespoon of butter. Lay squash evenly in baking pan and sprinkle with seasoning salt. Dot with rest of butter, and bake for 15 minutes to let salt and butter bake into squash. Remove from oven and drizzle agave nectar over squash and bake another 10 – 15 minutes or until squash is tender when pierced with a fork. Remove from oven and serve.

You can add 1 or 2 Tablespoons of brown sugar if you prefer.  I don’t because I like the subtle taste of the squash and agave. It is just to your taste, if you or your family like it sweeter, then add the brown sugar.

Variation: To server for an everyday meal, pour enough oil into the skillet to fry squash until crisp, like french fries. Drain to paper towels. Salt and use agave nectar as a dip. You can also do this with sweet potatoes, for sweet potato fries.

Jan’s Gluten Free Pie Crust Recipe

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Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.

2 Cups Gluten Free Tom Sawyer Flour

1 Cup Argo corn starch

1 Cup Gluten Free Betty Crocker rice flour blend

Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

 Gluten Free Pie Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)

Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for  25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.

This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.

This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.

Gearing Up for Thanksgiving

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Gluten Free Slow Cooker Cream of Chicken Soup

(also Preservative Free)

3 Pounds Chicken Breast (I buy a 3 lb. bag of frozen chicken breast and just let it thaw in the fridge overnight)

1 stick Salted Butter

3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)

2 Teaspoons Salt

1/3 Cup Argo Gluten Free Corn Starch

Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.

For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!