Glutarded Thanksgiving- Part 1: Stuffing

Get your Xanax ready, people.  Here come the in-laws…

Another Thanksgiving is just around the corner.  It’s a time for delicious food, corny parades, and breaking out your stretchy eatin’ pants.  I’ve been getting a lot of questions from family and friends about how to do Thanksgiving when there will be a glutard present at your table.  Well, my friends, all this week I am going to show you how to make some of my Thanksgiving favorites with glutarded style!

I started by making a gluten free stuffing.  Now, I’m a total whore when it comes to stuffing.  I mean, who isn’t?  I found a recipe on Whole Foods website for a gluten free stuffing that I modified slightly.  For my version, you will need:

• 6 cups gluten free bread cubes
• 2 shallots, diced
• 1 large onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 6 tablespoons salted butter
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons sea salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1/2 cup white wine (hell yeah!) *I used chardonnay
• 2 cup gluten free chicken stock

To start, if you bread cubes are not already toasted, toast them in the oven at 300 degrees for about 20-30 minutes.

Dice you shallots, onion, celery, and carrot and throw it in a large pot.  Add the butter and cook until the veggies soften and the onions caramelize.  Then, add your sage, thyme, rosemary, salt & pepper and cook for about 2 minutes.  Add your white wine and cook over medium heat till the liquid reduces by about half.

Place your toasted bread cubes in a large bowl.  Pour your sautéed veggie mix over the bread.  Add your chicken stock and mix all the ingredients together. *I added a little extra stock because I like a moister stuffing.  Keep in mind that some gluten free breads tend to be dense and semi-dry so extra liquid may be needed.

Place your mixed stuffing in a greased baking dish and place it in your oven for 20 minutes at 325 degrees.  When it’s finished, you will have a delicious stuffing that could possibly pass for real bread in some households.  It all depends on how many glasses of wine your guests have guzzled before dinner…

Check back here all this week for more Thanksgiving recipes!
Glutardedly Yours,

~Tim