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Oct 29, 2008 05:56 AM

Making gluten free stuffing

Hosting TG dinner, and my neice and nephew recently diagnosed with celiac. They both LOVe bread stuffing- my neice buys a tapioca bread, and I know I can get gluten free breads at a local health food store, WF or TJ. Can someone recommend a specific bread i can use to make stuffing? I have gluten free chicken stock, and would like to try making it this weekend, to see if it will be ok. Any suggestions are welcome!

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  1. macca, if for any reason you were unable to obtain satisfactory gluten free breads for your stuffing (dressing), would a stuffing made totally of wheat free cornbread be gluten free (most cornbreads I know of contain some wheat flour and most cornbread stuffings I've had also contain some wheat breads)? Don't know if such would be possible, tasty, or gluten free, but just a thought. Or would one of the Irish potato stuffings which capeanne and I recently discussed be a gluten free alternative?

    "I did for a number of years get to enjoy one great dressing at friends in Spanish Fort, AL, which I've never seen anywhere else. Mrs. Lambert, who was originally from up near Birmingham, said she learned it from her Irish mother-in-law. She would boil Irish potatoes and make them into mashed potatoes except would put no milk or cream in them (some butter & a little chicken or turkey broth if needed to moisten them a little). Then she would shred these raw Irish potatoes, rinse & thoroughly ring them out several times (said she was getting the starch out of them) and would then stir the raw shredded potatoes into the cooked mashed potatoes. She would then add onion, celery, giblets, chopped boiled egg, all the traditional things and all the traditional seasonings one would add to regular cornbread dressing to this potato mixture. She would then stir into in this mixture some of the giblet gravy (she usually cooked a hen in addition to the turkey for added broth, giblets, gravies, etc.), place the potato dressing around (not in) the partially done turkey and prepare an extra pan of it, all of which she would then top with a light coating of giblet gravy and cook it in the oven as the turkey finished roasting. She would not serve mashed potatoes with her "turkey dinner" as I was accustomed to having, for in the "dressing" she had both the potatoes and dressing. This really was good but seemed to me that it was an awful lot of work, more so than making regular dressing and mashed potatoes. Maybe that is reason I've never seen or heard of it elsewhere, but it was something really good, interesting, & different."

    Then when capeanne posted her family's Irish Potato stuffing recipe, my statement re never hearing of such otherwise became untrue, plus capeanne's recipe sounds much easier but just as delicious as Mrs. Lambert's.

    "Sure it is totally simple and my Paternal Grandmother started it...we use both Yukons and one large Russet ,boil as usual and coarsely mash. add finely chopped celery and finely chopped onion, S&P and Bells Seasoning .a small amount of half and half for the consistency you desire . In the days that my Grandmother and Parents made them they stuffed the turkey with it ...I have recently made it as a side dish and bake it for the last 45 minutes that the bird is in...we never used exact measurements ...just kinda toss it together til it looks right..if you can get your crowd off mashed potatoes this is a delicious substitute and is killer with turkey gravy !"

    Neither the totally wheat free cornbread stuffing idea nor one of the Irish potato stuffings may be viable alternatives for you, but just a couple of thoughts. Surely is thoughtful of you to be concerned about finding a satisfactory stuffing substitute so that all the family can continue to enjoy your complete Thanksgiving dinner.


    3 Replies
    1. re: foodisgreat

      thanks for the feedback- but it really has to be a bread stuffing! Both kids love bread stuffing, and I want to make as good a meal as possible. Easy to make their gravy with corn starch instead of flour, but the stuffing may be a challenge. I guess I will buy a few loaves of gluten free and test them out!

      1. re: macca

        macca, let us know how you come out with the stuffing made from the gluten free bread. I've had stuffings made from many different types of bread, but all were wheat based. Will be interesting to see how the gluten free bread based stuffing turns out. Hope well. That "dry run" before Thanksgiving is probably good idea. Restaurant in Pensacola, FL, used to serve a delicious gluten free chocolate cake, substituting ground walnuts for flour. Chef/owner developed it because of her husband's gluten allergies.

        1. re: foodisgreat

          Will post back. Am going to try and pick up a few different kinds of bread this weekend, and give it a shot. Hope it turns out ok- My SIL told me not to do anything special, but come on, it is ALL about the food on TG, and I really would like them to enjoy the dinner. I was pleasantly surprised on my last trip to T joes- they had a list about 15 pages long of their gluten free items, and were more than hapopy to help me find what I needed.

    2. For me Thanksgiving is all about the stuffing and I mean bread stuffing. A few years ago we ended up at friend's and she made rice stuffing. My heart sank as she put the bowl on the table. Of course, I did try it and it was fabulous. It had a great italian sausage crumbled throughout and lots of veggies. It really was very good. She said the trick was to substantially undercook the rice so it drew up the juices from the bird and the veg.

      As for gluten free bread, I think I would try a small sample batch just cooked with a small amount of chicken stock in a crock.

      1. A lot of people I know like the WF sourdough bread or sandwich bread. I think the former may work better, but I haven't used either product. We don't typically have stuffing for TG.

        1. Just a thought..not bread stuffing but cornbread. I recently got some coconut flour and have a recipe for cornbread made with coconut flour rather than wheat..................

          4 Replies
          1. re: dockhl

            I think cornbread will be my back up plan- but both of them love the family recipe for stuffing served on TG for longer than they ( and I!) have been alive. Will try with the bread and see what happens. I may be back looking for the cornbread made with coconut! Thanks

            1. re: macca

              I'll try it in the meantime to see if it is any good.

              1. re: dockhl

                We have made GF cornbread stuffing and it works fine, depending on the recipe you use. It does sometime fall apart easily depending on the recipe you use, but a lot of cornbread stuffing does.

                If he likes the tapioca bread (I am assuming it is the EnerG stuff) then he will like the WF loaves. Just use a bread he likes, and it will work. I suggest making a small GF stuffing being careful of cross contamination, and then using regular bread for the rest of the group. It isn't that big of a deal to make both in our experience, as long as you watch the gluten in the broth if you are not making your own.

                1. re: jsaimd

                  thanks. Will certianly be careful of cross contamination- will be easy to do, as I will only have one loaf for the GF stuffing- but we use 10 laoves of bread for the stuffing every year- as I said earlier, my family are really freaks for bread stuffing! And I will use GF broth from TJ for all the my cooking, I think. Will just make it easier.

          2. A great friend recently hosted Canadian Thanksgiving and prepared a separate stuffing for me, the only celiac in attendance. He used the Whole Foods sandwich bread and it fooled the gluten eaters. He used the WF because it was easiest for him to obtain and it worked perfectly in his recipe. I was very very happy. Congrats on cooking GF for people - I know they will appreciate it!

            1 Reply
            1. re: rdnnyc

              Thanks. A trip to WF is in order. Am hesitant to use the GF for all of the stuffing, as it is an unwrittenn rule that you CANNOT change things, or take out things for TG dinner- it is ok to add, but cannot subtrat. The only thing I have been able to remove is canned cranberry sauce. The first year I served homemade I offered both kinds- every one loved the homemade. Even two family members who said they did not like cranberry sauce were converted!