Multi-Grain Wheat and Gluten Free Holiday Dressing/Stuffing
Recipe Developed by: Kerry Heckman-Bokides of Kerry’s Sweet Decadence Wheat and Gluten Free Bakery
When I was growing up my family always made cornbread stuffing for our holiday turkey. The process took several days because my mom never made anything from a package-scratch always! The cornbread was made several days before the holiday and the bread choices for the stuffing were purchased and cut up and put in a large bowl, as was the cornbread to begin the drying process. When I became GF and was unable to eat our traditional stuffing I made it my mission to create a stuffing that was just as good-only GF. I believe I have accomplished my goal!
3 cups of Udi’s GF Whole Grain bread cut into bite size
3 cups of Rudi’s 7 Grain GF Bread cut into bite size pieces
3 cups of 7 Sisters GF Italian Loaf bread (order online from 7 Sisters in Citrus Heights, CA) cut into bite size pieces
4 ½ cups of Kerry’s cornbread broken in small pieces (recipe follows)
1 cup yellow onion, diced
1 cup celery, diced
1 /2 cup chopped parsley
6 tablespoons butter
Approximately ¾ cup of organic chicken broth was growing up.)
1 Tablespoon Bell’s Seasoning
Salt & pepper to taste
Make your bread choices and bake the corn bread 3-4 days prior to the holiday. Cut the bread into bite size pieces and put in a large bowl. Add the baked and crumbled cornbread. Stir the breads together and lightly cover the bowl with foil and let stand until you are ready to complete the process.
Place the butter in a large skillet and melt over medium heat. Add the diced onions, celery, and parsley. Sauté for approximately 5 minutes or until onions are transparent. Add the sauté mixture to the bowl of bread and cornbread. With a large spoon gently stir and fold the sauté mixture into the bread mixture. When the mixtures are well combined season with the 1 Tablespoon of Bell’s Seasoning and salt and pepper to taste.
Place the stuffing/dressing in a large baking pan. Bake in a 350 degree oven until a light golden brown. Stir several times while the stuffing is baking. Yields approximately 12 one cup servings.
Refrigerate for an hour and then ENJOY!!!
I made this delicious gluten-free Apple Crisp for one of our family dinner desserts last year and it was a crowd favorite- especially served warm with vanilla ice cream! You can change the fruit to fruits available in the season you are making it. A combination of apples, blueberries, and raspberries is delicious!
8 apples peeled and sliced (Try a combination of your favorite apples. I like Braeburn, Pippin, and Granny smith for baking.)
Juice of 1 lemon squeezed over the apples to keep the apples from browning.
½ Cup frozen blueberries thawed, rinsed, and patted dry
½ Cup fresh cranberries (dried cranberries will work too)
½ Cup light brown sugar, packed
½ Cup evaporated cane juice
2 Tablespoons Tapioca flour
2 teaspoons ground cinnamon
Mix all of the above ingredients together in a large bowl gently stirring and folding to be sure all of the fruit is coated with the sugar and cinnamon. Set the bowl aside, let the fruit stand for 10-15 minutes.
While the fruit is sitting prepare the topping.Topping
3 Cups Kerry’s Sweet Decadence Almond Maple Granola
½ Cup butter, cut in small pieces
1 teaspoon cinnamon
½ Cup brown sugar
Mix the above ingredients together in a large bowl.
Preheat over to 350 degrees. Lightly butter a 9x13 glass baking dish. Evenly spread the fruit mixture in the pan. Cover the fruit with the Almond Maple Granola topping mixture. Bake in a 350 degree oven approximate 30 - 35 minutes until golden brown and bubbling. Remove from the oven and serve warm, but not hot, with vanilla ice cream. Enjoy!
This is a wonderful gluten free recipe that makes the best cornbread, or corn bread muffins-SUPER MOIST!!!! The cornbread can also be used in combination with a variety of wheat and gluten free breads to make delicious dressing to accompany a turkey or roast. Great warm or cold!
1 Cup Golden Pheasant Polenta
1 Cup Wheat and Gluten Free All Purpose Baking Flour - I used Bob’s Red Mill
¼ Cup Evaporated Cane Juice
1 Tablespoon Baking Powder
1 teaspoon salt
1 teaspoon Xanthan Gum
1/3 Cup Non-GMO Canola Oil
1 Cup Milk
3 Tablespoons Melted Butter
1 Egg, lightly beaten
Preheat oven to 350 degrees. Grease an 8 inch square baking pan.
Combine the polenta, flour, evaporated cane sugar, baking powder, salt, and xanthan gum in a large bowl. In a small bowl, combine the oil, milk, egg, and melted butter and mix well.
Add the milk mixture to the flour mixture and stir JUST until the mixture is blended. The batter will be lumpy. Pour the batter into the prepared pan and spread the batter evenly in the pan.Bake for 25-30 minutes or until a wooden toothpick poked into the middle comes out clean.