Gluten-free stuffing
Mar. 25th, 2010 07:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
killing_rose in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomGluten-free stuffing:
*~12-14 ounces of bread
*5 links Italian sausage (though I'm planning on doing this with chicken sausage too)
*1 large chopped red onion
*2 granny smith apples, chopped
*Italian Seasoning
*White pepper
*Garlic (or garlic powder)
*Ground black pepper
*2 cups chicken broth
*1 large egg
(All spices are to taste.)
First off, I made a loaf of fresh bread. If you're not in the mood to do that, I would assume that this could be made with Udi's (though I do admit that I think it tastes a bit like cardboard) or your favorite gluten free bread loaf. (If you have one, could you recommend it to me? I appear to hate any store-bought gf bread.)
You have two options for making the bread: either you can make a loaf completely from scratch (I like Bette Hagman's recipes, partially because I like rice based recipes. Most non-rice recipes include sorghum, which really, really hates me.) or you can take yesterday's shortcut--I took a french bread mix from Gluten Free Pantry and put it in a round cake pan so that it came out tasting less like a brick. While it probably works best if you wait a day, I made my bread the same day I did the stuffing.
Secondly, you let the bread cool, cut it into chunks, and bake it for about 14 to 15 minutes at 425*. You want the bread to be golden, and feel fairly dry and hard. This is the only time you actually want the gluten free bread to be so. When the bread is done, turn the heat down to 350*.
While that's cooking, take your onion and saute it in a pan. Free the sausage from the casing and scramble it in with the onion; add white pepper at this point. When this is cooked, you're going to deglaze the pan with a bit of the broth.
Add the meat mixture and the rest of the broth to a large bowl. (No, really, you want a large bowl--I did mine in a bowl that's twice the size of our typical large mixing bowl.) You'll add all the spices at this point.
Then you're going to add the bread cubes and the apples. Then you're going to add the egg, which you've beaten with a fork. Mix the results lightly.
Now flip the entire mixture into a 3-qt. casserole dish and put into the oven. I covered it for the first 40 minutes and then left it uncovered for the last 10.
The gluten eating boyo ate a "sample" and then declared it his dinner. Little brothers, even when not actually related by blood, are annoying.
But hey, a gluten eater likes it. Therefore, the fact that this is good is not in my head.
Crossposted atgfdfcooking.
*~12-14 ounces of bread
*5 links Italian sausage (though I'm planning on doing this with chicken sausage too)
*1 large chopped red onion
*2 granny smith apples, chopped
*Italian Seasoning
*White pepper
*Garlic (or garlic powder)
*Ground black pepper
*2 cups chicken broth
*1 large egg
(All spices are to taste.)
First off, I made a loaf of fresh bread. If you're not in the mood to do that, I would assume that this could be made with Udi's (though I do admit that I think it tastes a bit like cardboard) or your favorite gluten free bread loaf. (If you have one, could you recommend it to me? I appear to hate any store-bought gf bread.)
You have two options for making the bread: either you can make a loaf completely from scratch (I like Bette Hagman's recipes, partially because I like rice based recipes. Most non-rice recipes include sorghum, which really, really hates me.) or you can take yesterday's shortcut--I took a french bread mix from Gluten Free Pantry and put it in a round cake pan so that it came out tasting less like a brick. While it probably works best if you wait a day, I made my bread the same day I did the stuffing.
Secondly, you let the bread cool, cut it into chunks, and bake it for about 14 to 15 minutes at 425*. You want the bread to be golden, and feel fairly dry and hard. This is the only time you actually want the gluten free bread to be so. When the bread is done, turn the heat down to 350*.
While that's cooking, take your onion and saute it in a pan. Free the sausage from the casing and scramble it in with the onion; add white pepper at this point. When this is cooked, you're going to deglaze the pan with a bit of the broth.
Add the meat mixture and the rest of the broth to a large bowl. (No, really, you want a large bowl--I did mine in a bowl that's twice the size of our typical large mixing bowl.) You'll add all the spices at this point.
Then you're going to add the bread cubes and the apples. Then you're going to add the egg, which you've beaten with a fork. Mix the results lightly.
Now flip the entire mixture into a 3-qt. casserole dish and put into the oven. I covered it for the first 40 minutes and then left it uncovered for the last 10.
The gluten eating boyo ate a "sample" and then declared it his dinner. Little brothers, even when not actually related by blood, are annoying.
But hey, a gluten eater likes it. Therefore, the fact that this is good is not in my head.
Crossposted at
gfdfcooking.
no subject
on 2010-03-26 05:19 am (UTC)no subject
on 2010-03-26 05:29 am (UTC)no subject
on 2010-03-26 05:35 am (UTC)Maybe you could get someone to ship you some? Obviously some of their products have to be kept frozen, but the bread would probably be fine if it were shipped in a reasonable amount of time.
no subject
on 2010-03-26 03:20 pm (UTC)(I'm with you on the store-bought GF bread. In fact almost any GF bread is, for me, meh-worthy.
no subject
on 2010-03-26 05:50 pm (UTC)(Partially because my sister brought home the sandwich bread mix, made it without telling me and let older sister watch the oven. When she handed the bread to me, I didn't have the heart to tell her that it was still raw at points. Kind of soured my affection for the bread for a while.)