Friday, December 6, 2013

Traditional Stuffing - Gluten-Free

Since becoming gluten-free, there are a lot of things I miss.  Bread isn't really one of them.  I thought I would miss it tremendously.  Sure, there are times I'm at a restaurant with REALLY good smelling bread, where I get a bit "jealous" I can't partake.  

As Thanksgiving approached this year, I told my sister to go ahead and make the stuffing.  I told her I really wouldn't miss it, but deep down, I really did.  There are so many other things to eat on Thanksgiving, I told myself it was perfectly ok.

Fast forward to the night before Thanksgiving.  My sister's house was struck with the flu.  Well, I couldn't very well hold Thanksgiving without any sort of stuffing.  So, back to the store I went......but not to buy the seasoned bread crumbs I always used to use.  Nope, I bought two loaves of gluten-free bread and got to work!

I'm glad I did!  I asked my family to be truthful.....I asked them if it was terribly noticeable it was gluten-free.  The only thing they said was, the texture was slightly different, but the flavor didn't lack at all!  Phew!  We all know gluten-free bread has a different texture, there's no secret in that.  I was just happy it tasted good and turned out well!  I'll be making this from now on!  It was delicious!

Servings: 8-10

1 1/4 loaves gluten-free bread (I recommend Udi's from the freezer section.  Just thaw it first)
1 lb. lean ground sirloin
2 onions, chopped
4-5 stalks celery, diced
2 tsp. salt
1/2 tsp. pepper
3 Tbsp. garlic
2 Tbsp. onion powder
1 Tbsp. sage
1 Tbsp. thyme
4 Tbsp. butter
1 1/2 cups no salt added chicken stock

Directions: (Use a 3-5 Quart slow cooker for this recipe)
Preheat your oven to 350 degrees.
Cut your gf bread into 1/4-1/2" cubes.
Spread them on baking sheets and let them toast in the oven for about 20 mins. or until crusty and brown.

Brown the ground sirloin with the onions and celery.
When it is brown, add in the butter, salt, pepper, garlic powder, onion powder, sage and thyme.
Once the butter melts, pour this mixture into a large mixing bowl with the toasted bread.
Pour in about 1 1/2 cups chicken stock and stir until well-mixed.

Pour this into your slow cooker and let it cook on LOW for about 6 hours.
Serve and enjoy!

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