A few thoughts on gluten free Thanksgiving dining…the first year, we felt obligated to pursue some type of exact replica of glutenated turkey dressing – and were disappointed by many expensive and wasteful batches of dressing with the consistency of wet kitty litter. We eventually made something good – but – the second GF year, a relative made an excellent wild rice and mushroom dressing – better than good. A new pathway for gluten free Thanksgiving dining! And, with the wild rice being native to North America it seemed very fitting somehow.
To find the recipe for Wild Rice Stuffing with Wild Mushrooms, buy some dried pears and seek the recipe here:
That dressing turned our minds around, and this year we will consider using a butternut squash risotto, along the lines of the one in the Bistro Cooking at Home by Hamersley. Hamersley’s butternut squash ristotto is made with maple syrup, rosemary, sherry and sherry wine vinegar, along with cubes of butternut squash. We sometimes use shallots, and sometimes onions and garlic. The flavors are nicely balanced, with plenty of “umami” or fifth taste flavor as well, even if you cut the amount of butter in half.
We heartily recommend using a rice dressing (or stuffing) for the gluten free turkey dinner, and making it in a separate dish rather than stuffing it in to the bird.
Update for 2010: You can also use Against the Grain rolls for making any normal stuffing recipe. If you like, you can use a mixture of half Udi’s Bread and half Against the Grain Rolls. Cut the rolls, or the rolls and bread, in to large cubes and toast in the oven for 20 minutes at 325. The Against the Grain rolls will maintain their structural integrity and stand up to the liquids in the dressing, while the Udi’s bread will disintegrate somewhat. The combination of the two textures works well together.