Christmas Stuffing for the Gluten Free Table
Stuffed Turkey Breast Christmas stuffing is an item that can strike terror into the hearts of gluten free guests, yet it is a simple dish to make gluten free. Stuffing is a very forgiving dish as it's about texture, rather...
Christmas stuffing is an item that can strike terror into the hearts of gluten free guests, yet it is a simple dish to make gluten free. Stuffing is a very forgiving dish as it's about texture, rather than exact ingredients.
The main task for those who don't keep a gluten free kitchen is to prevent cross-contamination when making a gluten free dish. Here are five expert tips to avoid cross-contamination from Today's Dietician:
- Use metal or plastic utensils and prep areas as wood ones can "hold residual gluten."
- Do not use the same utensils or knives on gluten and gluten free dishes without first sanitizing them. This includes your hands.
- Store gluten free dishes at the top of the refrigerator or pantry to avoid contamination from items above them that contain gluten.
- Do not share a toaster. A gluten free guest will be happy to loan you their toaster, or you can use toaster-safe bags available online. (Celinal Toast-It or Vat19 ToastIt are the brands recommended).
- Use certified gluten free products such as breads or flours.
Note: A commonly praised gluten free bread is Udi's and their white bread works well for stuffing. Gluten free flour options that work on a cup-by-cup basis are Bella, Pamela's, Cup4Cup and Bob's Red Mill.
Other items to consider are condiments. Squeeze bottles are the best, instead of allowing people to dip into them with knives or spreaders. It is also a good idea to label gluten free dishes, or put them in a separate area.
Substitutions for stuffing:
- Cream of mushroom soup normally has gluten. Exceptions are the Progresso brand, as well as Pacific Foods and Gluten Free Cafe.
- When dressing ingredients include cornbread, either make it from scratch with gluten free cornmeal, or use a gluten free mix, which is simple to find.
- Use gluten free bread in a non-gluten toaster, or simply toast it in a pan under the broiler in the oven.
- Gluten free croutons can be made, or bought, whichever is easier.
Once you've handled the cross-contamination issue and substitutions, the stuffing recipe is simple to make.
Gluten Free Stuffing Recipe
This recipe will serve 12 hearty appetites, so it might be easier to cut it in half. Or make the entire recipe and freeze for the next occasion.
- 2 pans of cornbread (about 9x9 inches)
- 1 large loaf of bread (or 2 bags of Udi's)
- 1 box croutons (8-12 ounces will work)
- 4 cans Cream of Mushroom soup (do not dilute)
- 3 chopped hard-boiled eggs
- 3 fresh eggs
- 3 cups of broth (turkey or chicken work best)
Crumble and shred the above bread items and mix them together.
Saute the following in a pan, then stir into the mixture above:
- 3 medium onions - diced will yield 4-6 cups
- 2 cups diced celery
- Add sage, salt and pepper to taste.
Add milk or broth if mixture is too thick. "Too thick" means you cannot stir smoothly. "Too thin" means the mixture is runny and does not stick together. Add more wet or dry items until the consistency is thick and wet.
Bake in the oven at 350 degrees for 45 minutes.
Enjoy your holidays and feel free to contact us for more suggestions.