It’s a dilemma we all face – the complications of gluten free cooking to top off the already complicated holiday season. Traditional holiday meals can be challenging, and the centerpiece of the Thanksgiving challenge is surely the stuffing and the gravy.
We have learned that it is possible to make quite an acceptable stuffing by using gluten free focaccia in place of wheat bread. Basically any of the bread recipes that contain eggs will be superior to the ones that don’t, as they hold together better. Also, and here is a really exciting possibility that just might cross over into the non gluten-free world, – you can use chopped up gluten free french fries in place of the bread.
Here are proportions to use if you would like to try:
For every cup of diced frozen gluten free french fries, you will need:
1 Tablespoon of butter or margarine
1 Tablespoon of extra virgin olive oil
1/2 cup diced spanish onion (you could use scallions or leeks if you prefer)
1 clove garlic, minced
1/4 teaspoon of ground coriander (optional)
1/2-3/4 cup diced celery (include the leaves)
2 Tablespoons (1/8 cup) minced fresh Italian parsley
2 Tablespoons (1/8 cup) minced fresh thyme (or 1 Tablespoon dried thyme)
1 1/2-3 Tablespoons of chicken stock
Vietnamese hot sauce (make sure it is gluten free)
salt and pepper
If you are using gluten free bread cubes, toast them on a cookie sheet in a 350 degree oven for 7-10 minutes to dry them out. If you are using french fries, you just cut them in stuffing sized pieces!
Fry the onion in the butter and oil for a couple of minutes. Add the celery and garlic and cook for another minute. Mix with the remaining ingredients. If you are using GF bread cubes, you will need to moisten the mixture with 3 Tablespoons of chicken stock mixed with a few drops of hot sauce, but if you are using french fries then less moistening is needed – a Tablespoon and a half fo the chicken stock per cup of french fries should do the trick! Season to taste – use lots of pepper.
Place the stuffing in a buttered covered casserole and bake alongside your turkey – only a half hour of cooking is needed.
Make sure all your ingredients are gluten free, including the spices!0
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