Saturday, November 27, 2010

Thanksgiving Day Cooking!

Gluten Free Stuffing recipe from Whole Foods


6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
2 shallots, minced
2 onions, diced
2 celery ribs, diced
2 carrots, diced
6 tablespoons (3/4 stick) salted butter
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons sea salt, or to taste
1 teaspoon ground black pepper, or to taste
1/2 cup white wine
1 cup gluten-free chicken broth
4 tablespoons parsley


Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step.

Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half.

In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F. Serves 8 to 10

Tasted SOOO good with all the spices. But the bread is so dry I think it could use 3 cups of chicken broth instead of one. The parsley in the garden died in the snow so we just went without. Highly recommend this recipe.

Gluten Free Apple Pie, recipe from

1 1/2 cup flour (barley OR wheat OR a Non-Wheat flour)
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons fat (butter OR margarine OR equivalent)
3 or 4 tablespoons water
Sift all the dry ingredients together. This is important to give some lift to the flour. Cut fat in using two forks or a pastry blender until the mixture resembles clumps about the size of small peas. Add cold water, a little at a time, distributing the water evenly throughout the whole of the mixture. When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with flour. Roll until the dough is of sufficient size to fit into a 9 inch pie pan. Line the pie pan with dough. Bake at 425 F for 10 – 15 minutes. Fill with a cream filling. Makes one 9 in pie crust. This can be frozen and used like a commercial pie crust if desired.
It was difficult to role out, we used wax paper and just kind of pressed it in. It was dry and not very tasty, should have brushed it with sugar. I would try out another one next time with more flours, I just tried to do it simply. It was very very crumbly and needed something more to gel it together.
I decorated it with a palm tree because we should be in Hawaii right now. :-)

Gramma's purty turkey

Gramma's sweet yams with brown sugar/butter

Momma's Apple Pie

Momma's Punkin Pie

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