As Thanksgiving is approaching, I thought I would post once a day this week with recipes you can make this holiday. Recipes will include stuffing, sweet potato casserole, citrus-glazed carrots, mashed potato casserole (thanks Kath!), stringbean casserole (sensing a theme??) and pumpkin pie. Here is a quick glance of the spread we had last year!
Feel free to comment and share your own best Thanksgiving recipes. Here's my toast to kick off the holiday season, starting with Stuffing!
Easy GF stuffing:
1 package Aleia's GF breadcrumbs (Available at Whole Foods)
(if you can't find this, you can use your own GF bread to create your own stuffing crumbs, recipe below)
1/2 cup butter
1/2 cup onion (chopped)
1/2 cup carrots (chopped)
1 cup chopped celery
2 tsp garlic salt
1 tsp Italian seasonings (including rosemary, thyme, sage, majoram)
2 cups chicken broth (I use either Kitchen Basics or Pacific but it tends to be very salty, so you can also substitute for 1 Herb Ox cube dissolved in hot water)
Pre-heat the oven to 350.
Saute the onion, carrots and celery in a large pot on the stove using the butter. Add in Italian herbs. When veggies are just getting soft, add in the chicken broth.
Combine this mixture with the breadcrumbs and place in an oven-safe dish. Cover and bake for 30 minutes.
GF Stuffing Crumbs
One package of your fav GF bread (I used the Prairie Bread from Whole Foods GF Bakery)
Cut slices into small squares (this can easily be done when they are still frozen/slightly thawed).
Arrange on a cookie sheet and bake in 250 degree oven until crispy (keep checking to see). These can be made in advance and used whenever you are ready to make the stuffing.