Giving Thanks for Thanksgiving
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)
- 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.