Traditional Gluten Free Stuffing or Dressing

Do you know the difference between stuffing and dressing. Stuffing goes in a bird and dressing is cooked in a greased pan. Well I'm going to share this yummy Gluten Free Stuffing with you because being gluten free stuffing or dressing is rare.

Traditional Gluten Free Stuffing or Dressing 

1 lb. Gluten Free bulk Sage Sausage

1. 8 Celery Sticks chopped finely about 1 1/2 cups

1 Large Onion Finely Chopped

1 Granny Smith apple finely Chopped

1 teaspoon salt

1 teaspoon pepper

3 to 4 Tablespoons of Poultry Seasoning

½ cup  Olive Oil plus 1 Tablespoon Olive Oil

2 bags of Udi’s Gluten free bread toasted and chopped or torn or Glutino Stuffing Mix .

 

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

 

Next add Sausage and Cook until completely cooked. DO NOT DRAIN!

Next add meats, spices, and drizzle in olive oil  making sure all is combined evenly.

Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.

Next place in the oven covered for 45 minutes however if you make it as dressing add a 1/4 cup broth to keep moist prior to cooking.

Enjoy and Bon Appetit

Sheila       

#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing

I love all things orange and today is Canadian Thanksgiving plus on #SundaySupper October7th we cooked with all things Orange. Which got my mind thinking so I thought it's time to share this fabulous recipe again that is appropriate especially  for the holidays. In addition it's always nice to try new and exciting recipe, and add a couple new and old to the mix. . Every year I make Acorn Squash Florets with Apple Sage Sausage Stuffing They are in the upper left hand corner of this picture. So sorry I was unable to get one closer.But if your looking for some other recipes to serve for your Thanksgiving look here

#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing

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Acorn Squash Florets with Apple Sage Sausage Stuffing Ingredients.

2 acorn squash cut in 1/4" slices
1 lb. Jimmy Dean bulk Sage Sausage
8 Celery Sticks chopped finely about 1 1/2 cups
1 Large Onion Finely Chopped
1 Granny Smith apple finely Chopped
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons Olive Oil 1 Tablespoon Olive Oil for stuffing the rest to be drizzled on squash.
1 cups Chicken Broth or Vegetable Broth
1 loaf of Gluten free bread  toasted cubed and buttered
Maple   syrup drizzle on top about 1 teaspoon  per floret





They make a beautiful presentation, however, this recipe calls for brute force strength so I always make sure Mr. Fix It is around to cut the squash for me.

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

Next add Sausage and Cook until completely cooked. DO NOT DRAIN! Stir in  loaf  of toasted bread that's buttered and cubed  until moist next add Chicken broth. The mixture should form a ball and place in center of  Squash making a flower.

Place in Oven on lined Cookie Sheet and cook for 45 minutes covered at 350 degrees. Make sure you drizzle the Olive Oil  on the pan and squash to prevent sticking! Next drizzle with Maple syrup for an additional 15 min.  Serve warm and Immediately.



Enjoy-

Sheila Fretz

Cranberry Tangerine Stuffing:

I don't know about you, but I have tons of fruit trees in my back yard. As soon as they fill up with fresh fruit. I always try to share the wealth of fresh organic vegetables with my friends and family. Well here is a recipe that I recently developed for Otto A's Iron Chef Challenge. Your family will love it and it is always great to have a fabulous comfort food like stuffing as a side dish!

Cranberry Tangerine Stuffing:

12 pieces of old gluten free bread torn up into small pieces

2 cups diced celery about 8 stalks

2 cups diced onions 1 large onion

5 tangerines peeled and chopped

1 cup dried cranberries

3/4 cup olive oil

4 tablespoons Poultry Seasoning

2 teaspoons salt

2 teaspoons pepper

1/4 cup broth if baking in a pan

Cooking Spray if baking ion a pan

Preheat oven to 350 degrees.

Next I start to work on the stuffing dice 1 whole large size onion , 8 sticks of celery also diced.

Peel 5 tangerines and cut in small pieces 2 to 3 per slice. Make sure you remove the seeds too.Are these the most beautiful tangerines you have seen in a long time. They are right out from my back yard.

Last adding 1 cup of dried cranberries and set aside.

In a separate very large bowl tear up gluten free bread in small pieces.

Next add fruits and vegetables, spices, and drizzle in olive oil  making sure all is combined evenly.

Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.

Next place in the oven covered for 45 minutes however if you make it as dressing add a 1/4 cup broth to keep moist prior to cooking.

Enjoy and Bon Appetite

Sheila Fretz