Sensational Stuffings!

Stuffings are a delicious holiday tradition. Most begin with an assortment of sautéed vegetables, usually onions, celery, bell peppers and of course bread. This of course causes some problems for those on a gluten-free diet. We are delighted to say that delicious, moist stuffings can be made with gluten-free ingredients. In fact, stuffings so good that your friends and family will be asking for seconds!

Stuffing versus Dressing

Most people use stuffing and dressing interchangeably, however some feel that stuffing is anything that is cooking in the bird and dressing is anything baked separately. Actually, stuffing is the original name. The term "dressing" came from England when stuffing was thought to be a bit improper.

Safety Issues

Gluten Contamination

If you are eating Thanksgiving dinner somewhere other than your home this year, please be careful of possible cross contamination with foods containing gluten. This is particularly important when dealing with stuffings. If the turkey is stuffed make sure that the stuffing is gluten-free. Do not eat a turkey that has been stuffed with non-gluten free bread. The turkey meat will absorb the gluten you have worked so hard to avoid. We suggest asking your host to avoid stuffing the bird and bake the stuffing in a separate baking dish.

Bacterial Contamination

If you are stuffing the bird be careful of possible bacterial contamination. Avoid overpacking the stuffing — this will prevent the dressing from cooking to a safe temperature. The stuffing in the bird should register 160°F when a meat thermometer is inserted into the center of the cavity. If you find that the stuffing has not reached this temperature but your bird is roasted to perfection, remove the stuffing by scooping it out of the cavity and transfer it to a buttered casserole dish. Bake it in a hot oven while the bird rests before carving.

Traditional Stuffing Gluten-Free

Apple Sausage Stuffing

Gluten-free bread stuffing can be achieved with great results using gf French Bread. We suggest using The Gluten-Free Pantry’s Country French Bread for your holiday stuffings. Simply cut the bread into cubes and proceed with your favorite holiday stuffing. We suggest a delicious Apple Sausage Stuffing. This stuffing blends sweet Italian sausage with apples, prunes, sage, nutmeg, parsley, celery and onions. The result is an aromatic, savory stuffing dish that will become everyone’s favorite.

Naturally Gluten-Free Stuffing Variations

Wild Rice Stuffing with Hazelnuts & Cranberries

There are many different stuffings that you can prepare that are naturally gluten-free. You can make delicious stuffings out of different kinds of rice, polenta, corn bread, and even potatoes. Flavoring combinations may include oysters, shrimp, beans, pecans, walnuts, dried fruit, apples, apricots, fennel, various sausages, peppers, chiles among many others. You can try these various combinations in our El Paso Stuffing, Apricot Wild Rice Stuffing, Wild Rice Stuffing with Hazelnuts & Cranberries, Wild Rice, Italian Sausage and Shiitake Stuffing and Corn Bread Stuffing.

Try this delicious potato stuffing for a different touch. This will compliment roast turkey or chicken very nicely.

Mashed Potato Stuffing with Dried Herbs

Serves 6

• Tablespoons unsalted butter, plus 2 Tablespoons
• 1 large onion, sliced
• 4 cups mashed potatoes
• 1/2 cup gf breadcrumbs
• 1/2 cup Italian parsley, minced
• 2 teaspoons dried sage
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper
• large egg, lightly beaten
• 1/2 cup gf chicken stock
• 1/2 cup milk
• Grated Parmesan cheese

Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions and sauté until tender and caramelized, about 15 minutes. In a large bowl, combine onions with mashed potatoes, gf breadcrumbs, parsley, sage, thyme, egg, chicken stock and milk. Season with salt and freshly ground black pepper. Dot with remaining butter and top with parmesan cheese. Turn into a buttered casserole and bake at 350°F for 30 minutes, or until bubbly.

Achieving the Right Consistency

People have different preferences when it comes to stuffings. Some people prefer their stuffing dry and some prefer it moist. To increase the moisture, add melted fat — butter, bacon fat, or other drippings. Fat will not dry out in heat and it will not turn your dressing into mush like pure liquids. For a fluffy, moist texture add beaten eggs. For a stuffing that is even wetter, add conservative amounts of gf stocks and juices.

Stuffings baked in the bird will absorb the juices from the bird. However, if you are baking the stuffing in a casserole you will need to add additional moisture to avoid potential dryness. Toss the dressing with 1/2 to 1 cup of gf stock to ensure the stuffing will stay moist throughout the baking process. Cover with aluminum foil and bake in a preheated oven at 350°F for 30 to 40 minutes. If you would like the top of the stuffing to crispen, remove the foil for the last 20 minutes of the baking time.

Making Stuffing Ahead

You can easily make your non-bread stuffings ahead and refrigerate them for up to 2 days. If you intend to bake the stuffing in the bird, reheat the dressing before you stuff the bird with it. If you do choose to make the stuffing in advance, do not add any eggs to the mixture until you have reheated it and are ready to stuff. The easiest way to reheat the stuffing is to place the stuffing on the stove top, stirring gently so as not to burn the whole mixture and turn it to mush. Stuffings baked in a dish can go directly from the refrigerator to the oven.

Enjoy the Holidays!

Research was gathered from the following source:

"The All New All Purpose Joy of Cooking", Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Copyright 1997.

You may purchase the Joy of Cooking by clicking here. It is a wonderful cookbook, with an abundance of information. It even has a few gluten-free recipes!

- Glutenfreeda