Friday, November 25, 2011

Allergy Free Thanksgiving Part 1

I tried out Udi's Gluten Free Stuffing Recipe. It worked out great. I cooked it with a cornish game hen and another dish of extra stuffing. It was delicious. I'm really glad I made the hen, it made the stuffing extra-fantastic. I used almond creme as my dairy free substitute. I'm enjoyed the fennel. This was great recipe.

Udi's Gluten Free Stuffing Recipe
Serves:  10-12
Preparation time: 20m
Cooking time: 1hr 10m Ingredients

• 1 loaf of Udi's Whole Grain Gluten Free Bread
• 1 loaf of Udi's White Sandwich Gluten Free Bread
• 1/4 cup of fresh flat-leaf parsley
• 3 tbsp of fresh sage
• Salt
• Pepper
• 1 cup of unsalted butter
• 2 onions (or 1 large onion)
• 1/2 cup of chopped fennel
• 1/2 cup of chopped celery
• 2 large eggs, lightly beaten
• 1 cup low sodium chicken broth
• ­1/2 cup heavy cream

Lightly butter each side of Udi's Gluten Free Whole Grain and Udi's White Sandwich breads then broil until slightly brown/toasted.  Allow bread to cool completely on a wire rack.

Place toasted, cooled bread in a Ziploc bag and break into bread crumbs (or pulse in a food processor).  Place bread crumbs in a bowl and add parsley, sage, salt, and pepper.

Melt butter in a 12-inch heavy skillet over medium heat; add onions and sauté until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft.  Transfer vegetables to the bowl with the toasted Udi's gluten free bread crumbs, parsley, sage, salt, and pepper.  Add eggs, stock, cream and gently toss.

Transfer mixture to a buttered shallow baking dish.  Bake, covered, in middle of oven for 30 minutes at 325°F.

To brown the stuffing, uncover and bake for an additional 20 minutes.

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