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    Stuffing for Turkey


    Source of Recipe


    Lori Bakes

    Recipe Introduction


    From Lori Bakes Gluten Free

    List of Ingredients




    6-8 C of dry/cooled bread cubes (drying directions below)
    1 C of GFCF chicken stock
    1 C chopped onion
    2 C chopped celery
    1/2 C GFCF margarine
    1 tsp of poultry seasoning
    1 tsp salt
    1/4 tsp pepper
    a dash each of sage and thyme (to taste).

    Note: The recipe for the Potato Millet Bread Lori uses to make bread cubes with is filed under Breads Yeast.

    Recipe



    How to make dried bread for stuffings:

    I make the traditional bread stuffing and this is how I do it.

    First I cut and cube any GFCF bread that I have into the same size cubes (similar to crouton size).

    I sometimes make several loaves just for this or use what ends I have left in the freezer.

    Second I place the cubes on a crumbled up piece of foil on a cookie sheet in a 200 degree oven and bake for 1 hour.

    I turn off the oven and let them sit in there for at least another 1 hour or until dry (overnight is best).

    Third I sautee 1 C chopped onion and 2 C chopped celery in 1/2 C GFCF margarine.

    After it is soft, I add 1 teaspoon of poultry seasoning, 1 tsp salt, 1/4 tsp pepper and sometimes a extra dash of
    sage and thyme (to taste).

    Fourth I pour this mixture onto 6-8 C of dry and cooled bread cubes and add in 1 C of GFCF chicken stock.

    I toss it with my hands until it forms and holds together when I cup it in my hands.

    I sometimes add more stock if needed but not too much or it will be mushy.

    Fifth I place some in the turkey and the rest I bake separately in a greased and covered baking dish at 325 for about 20-30 minutes hour (or until a thermometer reaches 160 degrees).

    If you find it dried out too much you can drizzle a bit more stock on top while it cooks or if it is too moist, take off the cover and continue to bake.

 

 

 


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