Wednesday, November 10, 2010

Getting Stuffed on Stuffing

Did you know that Thanksgiving is two weeks away?  No?  Well we here at Casa Portia prepare for the holidays way in advance.  This year everything changes with the deletion of gluten.  We're traditionalists for the holidays and make fairly elaborate meals, even when it's only for the seven of us. (myself, hubby, son, daughter, son-in-law, and my parents)

First off there's Thanksgiving, then Christmas Eve and then Christmas morning brunch and then Christmas dinner.  Phew!  

My daughter was concerned that our traditional stuffing would, in her words "suck," with gluten free bread, given the nature of GF bread to get soggy.  So, today I took all of the homemade gluten free bread I had in the freezer and refrigerator and made our traditional stuffing.  I don't use liquids in my stuffing so it is somewhat dry.  That's the way I like it.  

The result was a good stuffing that tastes almost exactly the same as my usual.  I made sure to cool off the leftovers completely before putting a lid on the container and putting it in the fridge.  Remember, condensation is the kiss of death for gluten free bread!  

Gluten Free Stuffing

Gluten Free bread cut into small cubes, about 4 cups
1 1/4 sticks of butter
about 1/2 of a large onion, chopped fine
dried sage
dried thyme
salt and pepper to taste
3 Tablespoons butter, melted

Melt the 1 1/4 sticks of butter in a large pot and add the onions.  Cook for about 5 minutes.  Add the seasonings, mostly to taste.  Remove the pot from the stove and slowly add the cubed bread, stirring frequently.  Mix the bread with the onion/butter until evenly coated.  Spray cooking oil in a baking dish, about 7 X 10, and add the stuffing.  Pour the melted butter over the top.  Cook in a 350 degree oven for about 30 minutes. 

1 comment:

  1. Yummy. I must try this. :) Maybe I'll just come down for Thanksgiving....