by Kelly Knight, Marketing Manager for The Good Table
From the Kitchen
My partner is gluten-free and holidays have been kind of a nightmare for him in the past. Everyone kind of rolls their eyes at peoples’ food sensitivities when it gets in the way of them enjoying traditional recipes, which I understand: the need for rituals that repeat year after year is really strong! But: I want to make sure my partner enjoys the holiday without having the anxiety that something that tastes delicious will cause pain and discomfort later on. So this year, I’m extensively researching gluten-free recipes so that he can fully participate in the wonder and bounty of Thanksgiving!
Read on for a highly recommended gluten-free stuffing recipe, followed by a round up of other gluten- and dairy-free recipes to make your holiday more accessible.
This recipe is from A Spicy Perspective. They wrote some notes to get the most out of your stuffing:
Use the best Gluten-Free white bread you can find. Cut the bread into cubes and toast the cubes in the oven so they hold their shape after you add liquid.
Amp up the other ingredients. You never realize what a distinctly iconic flavor wheat has, until you stop eating it. In order to not miss the wheat in the Thanksgiving stuffing, you must add more pops of freshness than you might overwise. After all, stuffing is primarily bread, butter, and herbs, so make the butter and herbs count! Dried cranberries are another great distraction. The tangy-sweetness balances the savory flavors.
INGREDIENTS
12 cups Gluten-Free White Sandwich Bread, cut into 1/2 inch cubes (from 1 large loaf, or 2 average loaves)
1 cup butter (2 sticks)
1 large sweet onion, peeled and chopped
1 1/4 cup chopped celery
1/4 cup fresh chopped parsley
2 tablespoons fresh chopped sage
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
3/4 cup dried cranberries
1 1/2 cup turkey stock (or chicken broth)
2 large eggs
Salt and pepper
INSTRUCTIONS
Preheat the oven to 400 degrees F. Set out a 9 X 13 inch baking dish, a large rimmed baking sheet, and a large saute pan (or skillet.)
Cut the gluten-free bread into cubes. Spread the cubes out on the baking sheet and toast in the oven for 8-10 minutes.
Meanwhile, chop the onion, celery, and herbs. Set the sauté pan over medium heat and add the butter. Once the butter has melted, sauté the onions and celery for 3 minutes to soften.
Add the fresh herbs and sauté another 1-2 minutes. Then turn off the heat.
Pour the dried cranberries, and turkey stock into the saute pan. Add 1 1/4 teaspoons salt and 1/2 teaspoon ground black pepper. Stir to combine and lower the temperature. Then stir in the eggs until well combined. (Make sure the mixture is just a little warm before adding the eggs, so they don't cook.)
Once the bread cubes come out of the oven, pour them in the 9 X 13 inch baking dish. Pour the broth and vegetable mixture over the cubes and toss. Gently mix until well combined. Then spread the stuffing out evenly in the pan.
Cover the dish tightly with foil, and bake for 30 minutes. If you would like the top to be crispy, you can take the foil off the last 5-8 minutes. Serve warm.
Here are some more resources for gluten-free Thanksgiving dishes:
This roundup from Mama Knows Gluten Free
An Easy Guide to a Gluten-Free Thanksgiving Menu by What The Fork
32 Gluten-Free Thanksgiving Recipes from The Food Network
Enjoy your holiday, no matter where you fall on the gluten spectrum! I hope you find peace, comfort, and joy this holiday season.