I’ve been in a food coma for the last week…

We had a very successful and fun Thanksgiving with all of the Metcalves, but I haven’t been able to bring myself to write about the food yet.  David and I are still going through the leftovers, but we’re almost to the end of the feast remains.  (Stay tuned to learn what I did with the leftover turkey once I got to the point where I could no longer look at another turkey sandwich.)

Here are a few pics from the meal…

I think the family would agree that it was yummy.

I’m particularly proud of my first experiment making stuffing.  Sally’s gluten-free sandwich bread worked perfectly, and I added some Whole Foods Gluten-Free Bake House stuffing cubes to ensure that I made enough food.  In retrospect one loaf of Sally’s is plenty for a family of eight.

I followed the basic stuffing recipe from the November issue of Real Simple.  In the article, they include ten variations on stuffing, but since we already had a lot of action at the dinner table (i.e. Brussels sprouts with pancetta and turkey wrapped in a bacon lattice), I decided to keep it simple.  I think it worked well.

Gluten-Free Stuffing (adapted from Real Simple Magazine)

Ingredients:

• 6 tablespoons unsalted butter
• 1 large loaf gluten-free sandwich bread, cut into ¾ inch pieces (I wouldn’t go with the frozen, store bought bread.  I’d either use homemade or a loaf purchased from a GF bakery)
• 2 medium onions, chopped
• 3 celery stalks, thinly sliced
• ½ cup dry white wine
• 2 ½ cups low sodium chicken broth
• 2 large eggs, beaten
• S & P

Heat oven to 375/  Butter a baking or casserole dish.  Divide the bread between two baking sheets.  Bake until dry and browning a little, 10-12 minutes.

Meanwhile, melt butter in a large pan over medium heat.  Add onions, celery, 1 teaspoon of salt, and ¼ teaspoon of pepper.  Cook, stirring occasionally, until very tender and beginning to brown, about 10-12 minutes.  Add the wine and cook until evaporated, 2 to 4 more minutes.  Transfer to a large bowl and allow to cool for 10 minutes.

Add bread, broth, eggs, and ½ teaspoon of salt to the veggies.  Toss to combine.  Transfer to greased baking dish.  Cover with foil and bake for 20 minutes.  Uncover and bake until browned, 20-30 minutes more.

I made the stuffing on Thanksgiving morning and reheated before serving for dinner.  Before reheating, we added the vegetables that the turkey cooked in, and its pan juices, as a top layer for the stuffing.  Amazing.

The stuffing was delicious and a great addition to the feast.  And it was a perfect addition to turkey sandwiches the next day.  When reheating the stuffing, I would add a little more chicken broth, so that it wouldn’t dry out.  I was very impressed by how well the gluten-free bread held up and was easily used in this typically gluten-filled recipe.

Tags: celiac, family, gluten-free, recipe, stuffing, Thanksgiving

This entry was posted on Thursday, December 2nd, 2010 at 11:27 am and is filed under baking, cooking, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.