Thanksgiving can be a stressful holiday, especially if you are hosting the event or preparing the meal.
Many cooks are concerned about how to address the dietary restrictions of guests or family members. You don’t have to create separate gluten, dairy or peanut-free dishes.
To help reduce the stress surrounding your Thanksgiving I’ve come up with some recipes to address food allergies that don’t sacrifice the traditional tastes of Thanksgiving.
How to Make Gluten-Free Stuffing
Toast the bread! Toasting gluten-free bread for stuffing is key. Traditionally, homemade stuffing is made with day-old bread that has had a chance to dry out. How much the bread dries out can depend on the humidity of where you live, how old the bread is, etc. Toasting the bread is faster and guarantees a good texture (and toasty flavor) every time.
Add egg-replacer or eggs to the mix to help hold everything together. Good stuffing should be cohesive, but not one big glop. The eggs/egg replacer help to make this stuffing the consistency of bread pudding.
Sauté the onions and celery. Sautéing helps them soften and releases all their flavors. Nobody wants stuffing with crunchy vegetables!
Use gluten-free chicken stock and a dash of gluten-free/soy-free sauce for FLAVOR! Chicken stock and the secret ingredient – a teaspoon of your favorite soy sauce alternative – give this recipe that deep savory flavor everyone wants from stuffing. Here are some gluten-free and soy-free alternatives. The “soy” sauce is optional but really takes the savory flavor to the next level!
Bake covered then uncovered. Baking this stuffing covered helps it to set and the flavors to meld. I also like to finish baking the stuffing uncovered so the top gets crusty and toasty.
Goodman Gluten Free Stuffing
Serves approx. 8-10
- 1 loaf Goodman Gluten Free White Bread, 12oz-18oz, cut into small cubes
- 2 tablespoons olive oil
- 1/4 cup non-dairy butter
- 1 1/4 large onion, chopped (1 1/4 cups)
- 3 stalks celery, chopped (1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4-1/2 teaspoon ground pepper
- 1/2 teaspoon salt divided
- 1 teaspoon gluten-free/soy-free sauce, optional
- 2 eggs
- 1 1/2 cups gluten-free chicken stock
- Preheat the oven to 300℉. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt. Next toss to evenly combine.
- Bake, stirring every 10 minutes, for 25-35 minutes until dry and slightly toasted. Let cool.
- In a skillet over medium-low heat, add the “butter” and melt. Add the onion, celery, and 1/4 teaspoon salt. Then cook until completely until soft, about 15 minutes.
- Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free/soy-free sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
- Important: To make-ahead stop here. Simply store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
- Preheat the oven to 375℉. Heat the chicken stock in the microwave or in a skillet until just simmering.
- Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
- Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9×13-inch baking dish and cover tightly with tin foil.
- Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!
Most of this stuffing can be made in advance. My favorite time saving “trick” is to toast the bread and make the celery/onion mixture the night before. Let the bread sit at room temperature until the next day and refrigerate the onion/celery mixture. Then just make the egg/stock mixture, mix everything together and bake!
Goodman Gluten Free Cornbread Stuffing
Serves approx. 10-12
- 6 cups 1-inch cubed Goodman Gluten Free Mini Corn Muffins, approximately 14
- 2 lbs bulk pork-free sausage, I use breakfast sausage
- 1 1/2 large onion, or 2 medium, diced
- 4 celery ribs, diced
- 6 tablespoons unsalted non-dairy butter, divided
- 5 garlic cloves, chopped
- 1/4 cup finely chopped fresh herb blend, I use equal parts thyme, rosemary and sage
- 4 large eggs or egg replacer
- 1 cup non-dairy milk
- 2 cups low-sodium and gluten-free chicken broth
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- Preheat the oven to 250°F. Slice the mini cornbread muffins into 1-inch cubes. Line a baking sheet with a baking mat and spread the cubes on the sheet evenly. Bake until lightly toasted, about 1 hour.
- You can start on the sausage mixture during this time. Cool the cornbread on the baking sheet, about 15 minutes.
While the cornbread toasts, make the pork-free sausage mixture…
- In a large pan over medium-high heat, cook the pork-free sausage. Stir and break apart with a wooden spoon, until no longer pink, about 5-10 minutes.
Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the “butter” to the pan. Cook the vegetable mixture until completely softened, 10-12 minutes.
- Add the garlic and herbs and cook 1 minute more.
- Whisk together the stock and cornstarch and pour into the pan. Cook for 3-5 minutes until simmering. Transfer the vegetable mixture to the bowl with the sausage and mix to combine.
Time to mix it all together then bake…
- In another measuring cup or bowl, whisk together the egg replacer, non-dairy milk and salt. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour over the milk/egg mixture then fold the mixture together with a large rubber spatula, being careful not to break up the cornbread too much.
- Let the mixture sit for 10 minutes, carefully stirring every 3-4 minutes.
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9×13-inch baking pan. Transfer the soaked cornbread mixture to the prepared pan. Dot the top of the stuffing with the remaining 3 tablespoons of “butter.” Bake until golden brown and crisp, about 35 minutes. Serve warm and enjoy!
- Sausage: You can use any kind of bulk pork-free sausage. I usually use breakfast sausage. You can even use hot sausage.
- Herbs: I like to use a combination of fresh thyme, rosemary and sage. Any fresh herbs you have handy will work.
- The pork-free sausage/stock mixture can also be made in advance and refrigerated before mixing with the cornbread cubes. You’ll want to reheat the mixture in the microwave for 1-2 minutes so it is warm before mixing with the cornbread.
With many of us adjusting our typical holiday plans let this be a year of baking up good memories with your family. I’d love to see pictures of your completed dishes – tag me in your InstaStory @goodmanglutenfreebakery. Have a good Thanksgiving all!