stuffing with thyme and sage for a gluten-free thanksgiving

Thanksgiving at the bakery was amazing! We worked our zesty little butts off to make sure all our orders went out and then did our best to make extras to sell the days leading up to Thanksgiving.

After we finished all the baking, drank the last of our spiked egg nogs (random sidenote: in Mexico, they call a similar drink rompope!), and distributed turkeys (and homemade cards) to our employees, Patrick and I left the comfort of our bakery kitchen, jammed two loaves of multi-grain bread, and two bags of our gluten-free flour blend in our luggage, and caught a very late evening flight up to Seattle to spend the holiday with his family.

Seattle is amazingly gorgeous. Pops of yellow and orange-leaved trees stand out against the rolling green and white hills while the ever present threat of rain keeps the landscape lush. The cool, crisp air begs to be inhaled deeply and often.

But besides being stunning, I must say... Seattle ain't for wimps. To deal with the persistent cool weather, grey skies, and rain, you definitely need to have a tough interior and exterior. To survive an entire year, I think I would require 365 colorful, yet warm scarves and maybe half as many sets of rain boots.

Luckily there were plenty of warm drinks to consume and meals to prepare that kept us, full, warm, and happy. This year our Thanksgiving menu had all the traditional fixings:

For the main attraction we had an herb and butter rubbed turkey. 

Sides included, gluten-free stuffing with thyme and sage made from our multigrain bread (recipe follows), baked yams with golden brown marshmallows, green bean casserole, mashed potatoes, and the pink stuff (a cranberry, jello, and sour cream creation with walnuts).

And last, but certainly not least, we enjoyed on of our gluten-free bourbon pecan pies.

 

While the entire meal was delicious, the stuffing is definitely my favorite and is an old family recipe. What was your favorite part of Thanksgiving this year?

gluten-free stuffing with thyme and sage

ingredients

  • 1 loaf day-old bread, cubed
  • 1 cup milk
  • 1 1/2 sticks butter
  • 2 tbsp olive oil
  • 1 c chopped onion
  • 1 c chopped celery
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp poultry seasoning
  • salt and pepper, to taste

method 

  1. Distribute cubed bread evenly on a sheet pan. Toast cubed bread in a 350 degree F oven until golden brown. Remove from the oven and allow bread to cool. Place toasted bread in a bowl. Add enough milk to completely moisten the bread, about 1 cup.
  2. Chop onion, celery, and garlic. Heat a large skillet to medium (traditionally we've always used a cast iron skillet) and add olive oil. Add onion and celery. Cook until tender, then add garlic and bread. Stir until all ingrediants are distributed. Add all spices, then stir until completely incorporated. Add butter 1 tbsp at a time.
  3. Continue to stir or flip the stuffing mixture until completely brown. When completely browned, removed from heat, and allow to cool. When stuffing cools to room temperature, it is ready to stuff into your bird.
  4. After the turkey is cooked, remove the stuffing from the bird. Place stuffing in an oven safe dish and bake at 350 degrees F for another 15 minutes.

 

Comments

Me three and I had it then!

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