So, the holidays are in full swing. Lots of parties being hosted, corks being popped, tinsel being hung, smooches under the mistletoe being had, and all that festive jazz that we look forward to this time of year. And we can’t forget the most delicious, yet most dreaded part of the season… EATING. All of those scrumptious appetizers, decadent cakes, pies and candy treats, and get-together dinners full of anything and everything = heaven AND hell (as it applies to a large percentage of people’s New Year’s resolutions and shedding the added poundage, am I right?) Anyways… I look forward to this time of year because of the extraordinary, enjoyable noshing we get to do, along with spending quality time with families and special friends. I get excited to participate in the “dish-to-pass” shin-digs and all that is involved at creating a recipe to share with everyone. Whether it be inventing something or tweaking an already established recipe – making it my own in some way is the most fun part for me! A lot of the time that I do “make it my own”, is the time when I transform a recipe to be more healthful or allergen-free (if possible), when it comes to the things that my personal diet needs to obey or those in my sphere of influence would benefit from (and of course others that find them helpful whatever their health goals may be), while still enjoying yummy goodness 😉 One of my FAVORITE things about the Thanksgiving day menu is stuffing. This item most often makes it in to the Christmas holiday season as well. Back in the day, it used to be straight up Stove Top Stuffing. Then, it elevated to homemade, family heirloom-type stuffing dishes. Well, nowadays, I have an opinion on ingredients that are in the average stuffing recipe, mostly having to do with the grains that wreak havoc on our bodies that have a sensitivity to them, i.e. wheat, gluten, etc. I learned several years ago I’m not supposed to have wheat, therefore I try to oblige by the recommendation of my naturopath and avoid this controversial ingredient. From the research that I’ve done, the wheat grain of today is not that of our ancestors and does things to our digestive systems that can be extremely harmful to our overall health. So, this Thanksgiving I attempted to make a gluten-free stuffing and it shocked the heck out of me! I was blown away how much it tasted like the good ol’ Stove Top and Grandma’s family recipe I’d grown to love, pre-wheat/gluten-free days. There are are some stuffing recipes that have been created that are gluten-free, but definitely don’t resemble the ones we are so fond of during the holidays. This recipe is a definite exception to those, and a home run. Using all organic, clean ingredients is preferred, if at all possible.
- 1 pound (loaf) of Gluten-Free Bread (I prefer Sami’s Bakery Millet Sourdough Bread)
- 3 tablespoons of Olive Oil
- 2 Onions, diced
- 3 stalks of Celery, diced
- 1 teaspoon of chopped fresh Sage (you can use 2 teaspoons of Sage powder, if need be)
- 1 teaspoon of dried Thyme Leaves
- ¾ teaspoon of Sea Salt
- Ground Black Pepper to taste
- 2 cups Vegetable Broth (gluten free)
- 2 organic, free range Eggs
- Preheat oven to 325 degrees F. Grease a 3-quart baking dish with some olive oil.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake the bread cubes in the preheated oven until crisp, 12 to 17 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables.
- Spoon dressing into the prepared baking dish and cover dish.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
PRINT RECIPE: Rockin’ Gluten Free Stuffing
**Sami’s Bakery http://samisbakery.com/samis-bakery/
Sami’s Bakery is a family-owned bakery in Tampa, FL and have been in business since 1978. They make fabulous handmade breads, delicious desserts and other baked goods. You can order online through their website, however a lot of natural food stores throughout the country have their products on the shelf. I have been using their “gluten-free” breads and other products for a few years now. Some of their breads or snacks, although aren’t made with any wheat or gluten containing ingredients, may not say “gluten-free” simply because the facility where that particular product was prepared may have had other items prepared there that contained wheat, etc. therefore they can’t put that on the packaging. So, use caution if you are highly sensitive to wheat, gluten, or have celiac severely, to be safe.