This is my husband’s (and probably Better Homes New Cookbook at some early point in the process) contribution to humanity for Thanksgiving. Stuffing that is gluten-free, egg-free, dairy-free, sesame-free, soy-free, and nut-free! And vegetarian.
We made this to accommodate all of the allergies at last year’s Thanksgiving dinner, and guess what?! All of the non-allergic people loved it so much better than the award-winning Sunset stuffing (I mean, the one they said they get more requests than any other recipe for), there were lots of leftovers of the Sunset stuffing and not a crumb left of this! (Sorry Sunset!) People asked for the recipe, so here it is:
1 C. chopped celery (4-5 stalks?)
1 C. chopped onion (~1 medium onion – red)
1 tsp dried sage
2 bell peppers chopped (we probably used the sweet ones from Borba Farms; this year we used 1 red bell pepper and 1 poblano, it was even more delicious)
2 batches corn bread croutons (see recipe below)
2-3 C. vegetable broth (we used the low-sodium veggie broth from Trader Joe’s)
1/4 C. chopped flat leaf parsley
Saute chopped vegetables in olive oil until soft. Mix vegetables, sage, parsley, and cornbread croutons in large bowl. Stir in veggie broth until wet but not soaking. Bake at 325 degrees for ~40 minutes until browned lightly on top.
Options: Could add sausage, apples, or — if not allergic — nuts.
Cornbread Croutons for Stuffing:
3/4 C. brown rice flour
1/4 C. amaranth flour
1 C. corn flour (not corn meal)
2 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
2 egg-equivalent egg replacer (we used Ener G), mixed
1 C. water (could use milk if not allergic to dairy, but we used water)
1/4 C. oil (olive oil tasted good)
Mix dry ingredients. Mix egg replacer separately and add to wet ingredients, then add wet ingredients to dry. Mix well and pour into 9X9X2 or 8X8X2 pan (greased). Bake at 425 for ~25minutes. Won’t make very good corn bread but is great for stuffing or croutons. Split the loaf horizontally and cut bread into 1/2″ to 1″ cubes. Dry cubes on cookie sheet at ~250 degress, turning occasionally until dry and crispy.
If you like the recipe, please consider buying my husband a cup of coffee (he is an unwilling chef!) or support of my efforts with SolveEczema.org. (Hardly anyone donates — if you do donate for the recipe, please leave a note for my husband, he’ll be thrilled!)