This website has gluten free "traditional recipes" for Thanksgiving that we have tried and really liked. Especially the stuffing...we use Kinnickinick bread with it.
Here is a wonderful recipe someone brought to our celiac support group Thanksgiving dinner that we had last week. This was the most requested recipe. (Most of our group is dairy free as well as gluten free.)
1 can (15 oz) creamed corn 1 can (15 oz) whole kernel corn, drained 2 eggs 1 c. dairy free butter 1 c. "Better Than Sour Cream" 2/3 c. cornmeal (we used Quaker white cornmeal) 1/3 c. Gluten Free Flour (We used GF Mix from Bette Hagman's "The Gluten Free Gourmet" cookbook.) dash of salt 1/4 c. plus 2 T sugar 2 t. baking powder
Mix together. Put in an 8X8 dish (if double recipe use 9X13). Bake at 350 degrees for 1 hour or until golden brown & middle stops giggling
current weight: 163.0
Fitness Minutes: (439) Posts: 368 11/15/06 8:06 A
I just make dressing, the very infrequent time I have made it, out of regular GF bread and dry it out like you would any other bread to make stuffing. Once I have the bread dried out and ready to make stuffing, I break the bread into pieces and put in a bowl with chopped celery, a handful of sunflower seeds, poultry seasoning, a bit of sage, pepper, chopped onions, and mushrooms. I heat a cup of milk, or so, and some margarine on the stove until the margarine is melted. Pour over the ingredients in the bowl, mix well so bread is wet from milk mixture. Stuff turkey. That's it.
I've also made a rice stuffing out of brown rice, some wild rice, and above ingredients. I use cooked rice, so cut down on the milk a bit as the stuffing will get too soggy. Pyeway
November SparkPoints: 0
Fitness Minutes: (96,428) Posts: 10,480 11/14/06 10:20 P
I haven't made this one, but it sounds really good.
Corn Bread Recipe:
2 Cups Corn Meal 1 Cup Brown Rice Flour 1/2 Teaspoon Salt 1 Tablespoon Baking Powder 1 Teaspoon Baking Soda 4 Tablespoons Sugar 2 Eggs, Slightly Beaten 2 Cups Milk 4 Tablespoons butter, melted
Mix dry ingredients together, add eggs, milk, and melted butter and stir well. Pour into a buttered or greased pan and bake at 350 degrees until golden brown. Set Aside to Cool.
1 lb Sage Flavored Sausage GF 1 Medium Onion, minced 1 Cup Celery, minced 2 Tablespoons Sage 1/2 Teaspoon Granulated Garlic 1/8 Teaspoon Black Pepper 2 Eggs 5 Cups Gluten Free Turkey Broth (can used chicken broth, Health Valley and Imagine Foods make GF Broth if you do not have home made) Corn Bread (See Recipe Above)
In a large skillet, brown sausage, breaking it into very small pieces. When the sausage is cooked about 1/2 way, add the onions and celery and continue to cook until the sausage is fully cooked. If you have excess grease from the sausage, drain. In a deep bowl, crumble the corn bread and add the sausage mixture and stir together. Add eggs, sage, garlic, pepper and turkey broth and mix well. The stuffing will be very mushy, if not add a little extra broth. Once you have stirred the stuffing to a mushy consistancy, you will pour it in a pan coated with Pam and bake the stuffing covered in a 350 oven for approx 45 minutes or until firm. Remove cover and bake an additional 15 minutes until the top is a golden brown. Remove stuffing from oven and let cool approx 10 minutes before serving.
** If you cannot find gluten free sage sausage, use regular sausage and increase the Sage to 3 Tablespoons.
*** Make this dressing the night before baking it. Mix everything as instructed, but do not bake. Just place it in the Refrigerator, covered overnight. This gives the spices a chance to intensify.
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