Gluten-Free Stuffing

Gluten-Free Stuffing

1/2 onion, diced
1 stick of celery, diced
1 T olive

1/2 t garlic powder
Marjoram (I didn’t actually have this, but it seemed like it needed it.)

1 cup chicken stock (I used homemade from my freezer – check the ingredient list! You could use vegetable stock too.)
1/2 – 3/4 c. textured vegetable protein (this is a soy protein-replacement product)

2 cups oats (gluten-free)
1 cup rice flour
1 cup corn meal
2 T flax seed

(all of the above were from Bob’s Red Mill, including the TVP)

Saute the onions and celery in olive oil. Add spices and saute a little more. Then add chicken stock and TVP — cook for about five minutes.

Meanwhile, mix all dry ingredients in a medium bowl. Add the liquid from the pan along with another 1 1/2 cups water. Mix well. Place in baking dish, cover and bake for 40 minutes.

I stuffed the giblets down into the stuffing too, for extra chickeny flavor.

What I would do differently next time:
First, add marjoram. This is the most distinctive flavor of poultry seasoning mix, but I noticed my poultry seasoning also has black pepper (?!) in it which I’m not supposed to eat.
Second, I only had one cup of chicken stock in the fridge, and made up the rest of the needed moisture with water. Next time, I would put two cups of chicken stock, or even add chicken broth or vegetable stock before water.
Maybe stir it once halfway through cooking. Though there weren’t many dry bits on top, those that were dry were a little too crusty.
Maybe a little more corn next time. The mix of oatmeal and rice flour gave it a perfect stickiness; but I do love cornmeal stuffing and next time I’ll play that up more.

Anyway, I added whole grain corn meal and flax seed because I wanted as much texture as possible. But you could ditch the corn if you’re allergic and add something else. Mix it up. My point here is that the oatmeal and rice flour provide a perfect sticky, moist stuffing. The other ingredients are goodies that you can substitute as you see fit.

The real test? My husband said he loved it. He liked it better than “real” stuffing, which he said was all greasy and two bites was too much. He said it’s like “cereal, but chicken-flavored!”

One Response to “Gluten-Free Stuffing”

  1. yarnclub Says:

    This worked better when I cooked the wild rice first — more moist. I think the raw wild rice sucked up all the moisture!

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