From the gluten free bible by Jax Peters Lowell
(forgive lack of proper capitalization, please.)
*4 cups gf bread, cut into little cubes and lightly toasted
*4 plus 2 tablespoons unsalted butter, divided (6 Tablespoons total)
*1 cup quarter inch diced onion
*1 cup quarter inch diced celery
*1/3 cup quarter inch diced carrot
*16 large fresh sage leaves
*1/8 teaspoon fresh grated nutmeg
*1 pinch dried thyme leaves
*1/2-3/4 teaspoon coarse salt
*24 grinds fresh black pepper
3/4-1 cup broth (gf vegetable or chicken)
1. Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. saute the onion, celery, and carrot until tender. then lightly mix in the veggies with the bread.
2. using the same skillet, melt the remaining 2 T butter. toss in the sage leaves. over medium heat, brown the butter. the butter will be ready when it has a nutty smell, and the sage leaves begin to crisp and brown. remove the sage leaves and place them on a paper towel to drain.
3. pour the brown butter over the bread mixture. chop the sage leaves and lightly mix in with the bread and veggies. season with nutmeg, thyme, salt and pepper. use just enough broth to moisten the stuffing. if you insist on stuffing it inside the bird, leave the mixture on the dry side. for a separate baked side dish, make it a bit moister.
4. transfer stuffing to an ovenproof casserole and bake at 350 degrees (F) until browned on top.
In the past two or three months, I have diagnosed myself with Celiac Disease. While I normally am not for diagnosing yourself, you are forced to do so when your drs won’t cooperate with you. (I think the fact that I am uninsured had a lot to do with it). They were too busy thinking I had cholera, or performing unnecessary surgery. Yes, both of those have happened. Anyhoo, I think I have celiac disease. Which means I cannot consume wheat, rye, barley or related grains. For the rest of my life. So I’m having to learn all over how to cook. Can’t thicken soups or make gravies with regular flour. Can’t use beefy onion soup mix to season things. Below is my first attempt at an actual GF recipe, as opposed to me just throwing stuff together. It sounds really good and I can’t wait to try it!
(From Wheat-Free Recipes and Menus by Carol Fenster, PhD.)
1 T canola oil
4 boneless skinless chicken breast halves
1 c fresh mushrooms, trimmed and halved
1 garlic clove, minced
1.5 t dried tarragon
.5 t ground black pepper
1 (14.5 oz) can low sodium GF chicken broth
2 T cornstarch
2 T GF light sour cream or sour cream alternative
1 t grated lemon zest
4 c cooked purchased GF pasta (noodles or penne)
2 T chopped fresh parsley for garnish
Heat the oil in a large heavy skillet over medium high heat. Add the chicken, mushrooms, garlic, tarragon, and pepper. Cook, uncovered for 15 minutes, or until the chicken is no longer pink, turning once. With a slotted spoon, transfer the chicken and mushrooms to a platter and set aside.
Combine 2 T of broth with the cornstarch in a small bowl. Add the cornstarch mixture and remaining broth to the skillet and cook, stirring, over medium high heat until thickened and bubbly.
Remove about 1/2 cup of the mixture and stir it into the sour cream. (if you use sour cream alternative, you may need to whisk it into the mixture or put it in a blender to fully incorporate it.) Return the sour cream mixture to the skillet along with the chicken and mushrooms. Stir in the lemon zest. Heat to serving temperature but do not boil. Serve over the hot cooked noodles and garnish with the parsley.