KOSHER RECIPES FOR GLUTEN-FREE LIVING
Tuesday, November 28, 2006
Gluten-Free Stuffing With Dried Fruit
Here's my dad's recipe for stuffing, adapted to be kosher and gluten-free. I suppose it is technically "dressing" but we've never called it that. Thinly sliced, white gluten-free bread that's on the dry side work best. Ener-G brand tapioca loaf is good for this recipe (you couldn't pay me to use it for anything else, but believe it or not it's perfect for this) or any store bought "white" gluten-free bread. You can use home-baked bread but it's best if it's on the dry side. Each time I've made this it was totally delicious and just like I remembered it from my childhood. You can play around with increasing the oil and cider for a moister stuffing, too. The chicken or turkey drippings also definitely help, in my decidedly non-vegetarian opinion.
STUFFING WITH DRIED FRUIT
6 slices gluten-free bread
1 tablespoon vegetable oil
1 cup apple cider
1/2 cup pitted prunes, chopped
1/2 cup dried apricots
1/2 cup margarine
1 stalk celery, sliced lengthwise and then chopped
1/2 medium onion, chopped finely
1 tablespoon Bell's seasoning (or other poultry seasoning)
Salt and pepper to taste
2-3 tablespoons poultry drippings or chicken fat (optional)
Cut bread in 3/4" cubes at 350 F until dry and crisp.
Heat vegetable oil in a skillet over medium-high flame. Add onion and sautee until it begins to brown. Add celery and cook until it softens slightly. Remove from heat. In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan. Microwave or heat over medium flame until margarine melts. Add to the celery and onion mixture. Add bread cubes and poultry drippings. Cover and bake for 1/2 hour at 350 F. Remove cover and continue baking until brown (maybe be heated briefly under broiler prior to serving).