WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, November 24, 2015

Stuffing! Gluten free, dairy free, soy free, corn free, yeast free, chemical and color free..



Here is the basic stuffing recipe we are fond of using. This year I will make two batches of this, one with the pepper,onion and celery for Derek and 1 without those for Abby! :-)

Feel free to use dried herbs, but I do try to use fresh when I can. I find that a heavy hand on the herbs,onion and celery are what makes this stuffing. While Irish soda bread "works" it can be a bit tricky as a little too much broth makes mush, too little and it is too crunchy! So we focus on packing it full of flavor!

I usually free hand adding herbs to taste so these measurements are just my "best estimate".

If you are lucky enough to be able to use butter, then by all means use it! Butter offers the best flavor.

If you increase the egg's to 2 and also use 1/4 cup coconut yogurt mixed into the broth and egg, you will end up with more of a "savory bread pudding" which Abby absolutely loves, but not the same as "stuffing."

Feel free to add in whatever it is your family likes and tolerates. I know folks add everything from apples or cranberries to mushrooms. We stick to the basic for Abby.


1/2 cup grapeseed oil(or coconut oil or palm shortening) plus more for baking dish
1/2 pound Irish Soda bread cubed (about 5 cups I use this to avoid yeast)(Use whatever bread is safe for you!)
1 1/2 cups chopped organic yellow onions
1/2 cups sliced/diced organic celery
1/4 cup chopped flat-leaf parsley
1 tablespoons chopped fresh sage
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
2 teaspoons pink himalayan salt(or safe for you)
1 teaspoon freshly ground black pepper
1 1/2 cups homemade chicken broth
1 large egg


Preheat oven to 350, grease baking dish.


1)You need to dry your cubed bread. I set the oven to 225 and stir them now and then on cookie sheets. Takes about an hour. You can do this the day before and just keep them airtight on the counter overnight.

2)saute the onions and celery until soft(save any excess oil with them the fats are great for stuffing!). You can also do this the day before and keep in the fridge.

3)In small bowl combine salt,pepper, herbs.

4) In another bowl beat egg and chicken broth together(You should have chicken broth already made in the freezer for this)

5) In large bowl toss bread cubes with herbs and salt mix. Then mix in broth and egg mix. Place into greased baking dish.


Bake for 40-45 minutes. If top gets too brown during baking, cover with foil. I usually check mine at the 30 minute point.

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