I love stuffing (and a recipe)

When I was a teenager, and my parents were out of town, I subsisted on little more than no-pulp Tropicana orange juice, Nutri-grain waffles, and boxes upon boxes of Pepperidge Farm stuffing. It was easy to make (you just had to boil water and melt butter), filled me up, and I could eat it out of the pot while watching TV.

If I ate this diet today I'd weigh more than 200 pounds—and sometimes I question whether this exorbitant wheat consumption led to celiac in the first place—but, nevertheless...
I really miss stuffing.

So this Thanksgiving, rather than make the real thing for guests and a sad little afterthought GF version for myself, I decided to make an enormous, glorious, non-glutinous stuffing for all. I stuffed the bird with it. I baked a whole pan on the side. And I ate it in mounds. Here's the recipe:

Wild Mushroom Stuffing

Ingredients:
1 ENER-G Corn Loaf (Ener-G makes really light, almost airy GF breads that work well for stuffing), cut into half inch cubes
1 ENER-G Tapioca Loaf, cut into half inch cubes
1 stick butter (1 cup), or non-dairy substitute
1 1/2 pound wild mushrooms, sliced (I used cremini, oyster, morel, and plain old white button--but you can try just about any mixture)
2 1/2 large onions, chopped
5 celery stalks, chopped
2 teaspoons dried thyme
3 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried sage
Cracked black Pepper and salt to taste
2-4 cups organic chicken broth, depending on how moist you like your stuffing ( you can also easily replace with vegetable broth)

A day before cooking place bread on baking sheets to get stale and crisp. The day of cut into small pieces and place in large bowl.
Preheat oven to 375°F.

Melt the butter (or margarine) in large-ish pot on high heat. Add onions and cook until translucent, stirring occasionally. Reduce heat to medium. Add mushrooms; stir until they begin to soften (they'll release juices), around 5 minutes. Add celery and stir 5 more minutes. Mix in bread until ingredients are well blended. Add in seasonings.

To bake in a bird:
Combine half of the broth into bread mixture. Fill main turkey or chicken cavity with stuffing. Add the remaining broth into remaining stuffing to moisten. Spoon into a buttered baking dish. Cover with buttered aluminum foil. Bake in a dish alongside bird until heated through. This takes about 45 minutes.

Coming Soon: Holiday recipes

I realize I'm way, way overdue for a post-Thanksgiving update. We had a really great time and there were tons of celiac-friendly dishes (some recipes were more successful than others. For example,I never even brought out the scary, rubbery stuffed tofurky). In the next couple of days, I'll post on the chocolate-rum bundt cake (so moist and wonderful, no one knew it was gluten-free), wild mushroom/corn bread stuffing, and parsnip and sweet potato puree.

Best Sunday Ever: Heroes and Mac and Chreese

The temperatures finally dropped and the wind blew through in enormous gusts this weekend in Brooklyn—it truly felt like the first days of winter. After indulging a little too much the night before, my boyfriend and I put on our cardigans and settled into the couch for a six-hour marathon of Heroes (a not very well-written, but surprisingly addictive show about normal people who become, well, super-heroes).
What to eat on this chilly, cozy, couch-potato Sunday?
I wanted Macaroni & Cheese. I wanted easy Macaroni and Cheese out of the box. But there were some problems.
On top of my celiac disease, my boyfriend is lactose intolerant, which means comfort foods like pizza, lasagna, and mac and cheese are usually out for us (I've found you can replace the wheat or replace the cheese, but attempting both is really challenging).

Enter PENNE & CHREESE.


This is a seriously great product. The pasta is firm and grainy in a good way, and the chreese, when mixed with soy milk and Smart Balance Buttery Spread, is actually creamy and rich. We added a little garlic powder and cracked black pepper and it was perfect. Road's End Organics sells several varieties of chreese which could come in handy for loads of cheese-filled dishes (I'm imagining its "nacho chreese" poured over black bean enchiladas. mmmmm.)

Friend Thanksgiving

On Saturday, for the second year in a row, my sweet boyfriend and I are hosting a pre-Thanksgiving potluck at our apartment in Brooklyn. Last year was awesome: all the smells, tastes, and homeyness of the traditional holiday, without any of the family stress. People brought sweet potatoes and greens and fig paste and wine and cheese and pies (not to mention love and humor and amazing energy). We supplied the bird (my first ever).

This is such an ideal party for me. I love to cook and I love the challenge of making traditionally gluten-filled dishes turn out just as good, gluten-free. Since I found out I had celiac in 2002, my main goal has been to live healthfully and self-protectively without feeling too crazy or deprived. Thanksgiving, with its wealth of bread and stuffing and pies and casseroles, is a perfect opportunity to experiment with serious GF cooking. Last year I made just the turkey and a pumpkin pie. This year, with more guests and more preparation time, I'm going to expand to:

Fennel and Celeriac salad
Mushroom-chestnut stuffing
Gluten-free stuffed tofurky (I felt bad for our vegetarian guests last year)
Gluten-free gravy (meat and vegetarian)
Roasted root vegetables
Corn bread
Chocolate-rum bundt cake

Stay tuned!