A couple of years ago I wrote an article with recipes for gluten-free bread stuffing made with gluten-free waffles. Since then, we have made many more bread type stuffing recipes and have found that nothing works better than the waffles. We use Van’s original or home-style waffles (without flavorings) and the result is consistently spectacular! In traditional gluten bread stuffing, the bread crumbs one buys from the store are toasted and crunchy as are the gluten-free waffles after toasting or when baked in the oven with seasonings as in the following recipes. In fact, recipes that I recall for home-made stuffing (the gluten variety) always started with day old bread, so this is one application when you are not looking for a tender and soft bread and the waffles couldn’t fit the bill better!
This year, we have two new recipes to share that are both out of this world, delicious! These stuffings are so good, I would not reserve them for just holidays, they are terrific when paired with pork or chicken.
Both recipes use the same preparation for the ‘bread’. Remove the waffles from the freezer and let thaw. Cut them into 1” pieces and place them in a large bowl. Add olive oil, garlic and thyme and toss. Bake for 20 minutes and you will have fragrant, crunchy, perfect bread for your stuffing!
Stuffing with Shrimp, Bacon and Swiss Chard
- 2 boxes gf Van’s Home-style waffles (12 waffles, thawed)
- 1/4 cup olive oil
- 4 teaspoons chopped fresh thyme
- 1 garlic clove, minced
- 6 Tablespoons butter
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped celery
- 1 cup chopped green bell pepper
- 1 lb. cooked shrimp, peeled, deveined and chopped into 1/2 inch pieces
- 1/2 lb. sliced bacon, chopped
- 1 lb. Swiss chard (leaves only), chopped
- 1-3/4 cups gf chicken or turkey stock
- 1/3 cup parsley, chopped
Preheat oven to 375 degrees. Cut waffles into 1 inch pieces and place in a large bowl. Add oil, thyme and garlic and toss. Transfer to a baking sheet in a single layer and sprinkle with salt and pepper. Bake for 15-20 minutes until browned and crunchy; stirring occasionally. When cool, transfer to a large bowl and set aside.
Melt butter in a large skillet over medium-high heat. Add onion, celery and bell pepper and saute until soft. Add shrimp and saute for another 2 minutes. Transfer to a bowl. Add bacon to same skillet and cook over medium-high heat until crisp. With a slotted spoon, transfer bacon to bowl of vegetables. Pour off all but 1 Tablespoon of bacon grease and add chard to skillet with 1 cup broth. Cover and simmer for about 5 minutes. Add chard mixture to vegetable mixture. Add parsley.
Preheat oven to 375 degrees and butter a 13x9x2 inch glass baking dish. Add vegetable mixture to bread mixture and toss. Add 3/4 cup broth and toss again. Transfer to baking dish and cover with buttered foil, butter side down. Bake for 25 minutes. Uncover and bake until top is brown, about 25 minutes more.
Stuffing with Smoked Ham and Cherries
- 1/2 cup dried cherries, soaked in hot water for 15 minutes
- 1 box Van’s gf waffles
- 1/8 cup olive oil
- 2 teaspoons fresh thyme chopped
- 1 clove garlic, minced
- 3 Tablespoons unsalted butter
- 3/4 cup chopped onion
- 1 celery slalk, chopped
- 3/4 cup gf smoked ham (from ham hocks or you can use fried pancetta or bacon)
- 1/2 cup chopped green bell pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup chopped almonds, toasted
- 3/4 cup turkey stock, heated
- 2 ounces goat cheese
Preheat oven to 375 degrees. Butter a glass baking dish. Remove the waffles from the freezer and let thaw. Cut them into 1” pieces and place them in a large bowl. Add olive oil, garlic and thyme and toss. Transfer to a baking sheet and sprinkle with salt and pepper. Bake for 20 minutes. After baking, return to bowl. Melt butter in large heavy skillet over medium-high heat. Add onion, celery, smoked ham and green pepper. Cook until vegetables are soft, about 10 minutes. Mix in parsley and drained cherries and toss. Add vegetables and nuts to waffle mixture and toss. Add hot turkey stock and toss until all is coated. Add cheese and gently toss. Transfer to baking dish. Butter a piece of foil large enough to cover dish and place in on top of the dish, butter side down. Bake for 25 minutes. Uncover and bake for 25 minutes longer.
- Chef Yvonne