December 6th, 2015
What is Thanksgiving without stuffing? After all, cooked in the turkey or separately, it’s almost everyone’s favorite dish.
Years ago – when my son was first diagnosed with multiple-food allergies and before there were any commercial products on the market – I decided I could do this. I’d make stuffing just as good as the homemade one we’d had for years, just without gluten, dairy and eggs.
What a colossal fail! I spent two days working on it, making everything from scratch. In the end, my stuffing was only good for was cement shoes. It was so heavy and the taste…
Times have changed but allergy-friendly packaged stuffing really hasn’t.
Yup, you can buy gluten-free stuffing if you have the money and don’t care what else is in the box.
Two good pre-made gluten-free products are Aleia’s Gluten Free Savory Stuffing and Three Bakers Gluten Free Herb Seasoned Whole Grain Cubed Stuffing — but Aleia’s contains milk and eggs and Three Bakers uses eggs.
So this year, I tried again, but with significant variations on the theme.
I used a loaf of Ener-G Brown Rice Bread, toasted it and cubed it.
Then I took the Whole Foods’ Classic Gluten-Free Stuffing recipe and changed it.
I took out the wine and the unsalted butter, replacing them with extra organic chicken stock and Earth Balance Spread. Plus I put in a lot more spices and herbs, a cup each of raisins and currants, lots more onions, and some garlic – and I added Ener-G Egg Replacement to help glue it together. It really was great. Yes, there’s room for improving the seasoning, but we’re on our way!