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	<title>gfe--gluten free easily &#187; stuffing</title>
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		<title>Crunchy Long Grain and Wild Rice Dressing for NFCA Holiday &#8220;How-To&#8217;s&#8221; Blogger Event Sponsored by Crunchmaster</title>
		<link>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/</link>
		<comments>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:51:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Holiday "How-To's"]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[crunchmaster]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[long grain rice]]></category>
		<category><![CDATA[NFCA Gluten-Free Holiday "How-To's"]]></category>
		<category><![CDATA[rice stuffing]]></category>
		<category><![CDATA[stuffing]]></category>
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		<category><![CDATA[wild rice]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11864</guid>
		<description><![CDATA[Crunchy Long Grain and Wild Rice Dressing/Stuffing/Casserole

Ingredients

2 cups of water
2 cup of chicken broth/stock (or vegetable broth for vegetarian/vegan option)
1 1/3 cups long grain white rice
2/3 cup wild rice
1 tsp dried parsley
½ tsp poultry seasoning (more or less to taste)
1 ½ tbsp coconut oil plus 1 ½ tbsp olive oil (or equivalent amount of butter; I prefer the oil though)
1 large onion, diced
1 tsp or so of minced garlic
A couple tbsp or so of colorful sweet bell peppers of choice, diced (with strips for topping, if desired)
2 cups of broken Crunchmaster crackers (see notes; choose vegan flavors if needed)

Instructions

Preheat oven to 350 degrees. Grease average-sized casserole dish.

Add water and broth to large stock/soup pot. Bring to a boil. (While water is coming to a boil, skip to next step). Add rice. Simmer over medium-low to medium heat, stirring frequently, for 20 minutes. Add additional water in small amounts, if needed. Rice will not be completely done cooking when the 20 minutes is up and there may be liquid still left in the pot; that is all fine. Drain rice, saving any liquid and setting aside.

Add coconut oil and olive oil to preheated skillet. Add in onion and sauté until transparent. Add garlic, peppers, and broken crackers. Stir all well and sauté until garlic and crackers are golden and fragrant and peppers are somewhat soft.

Add both the rice mixture and cracker mixture back to the pot you cooked the rice in. Stir in parsley and poultry seasoning. Add about ½ cup of the reserved leftover broth/water mix. Stir well.

Transfer mixture to greased casserole dish. Top with pepper strips for a festive look.

Bake for about 30 minutes, until desired doneness and crunchiness.

Adapted from my friend Tavie’s recipe

Shirley’s Notes: Feel free to use other varieties of rice instead of ones shown if you have them on hand, e.g., basmati versus long grain wild rice. I prefer using a sweet onion. Consider adding additional ingredients of your choice, like mushrooms, dried cranberries, pine nuts, and/or sunflower seeds. If the additional ingredients need sautéing before baking, add them when sautéing the onions, garlic, and other ingredients. Ingredients like cranberries, pine nuts, and sunflower seeds may be added to the pot and mixed in right before transferring all to the casserole dish. There are many varieties of Crunchmaster that will work well in this recipe. The original Multi-Grain crackers or the newer Multi-Grain crisps will make this recipe super crunchy. Note that those are the only two vegan options (I believe). Rosemary and Olive Oil crackers would be lovely. However, as I avoid soy, I prefer some of the newer soy-free flavors, like the Sea Salt, Cracked Pepper and Herb, and White Cheddar. I loosely pack my 2-cup measuring cup and just crunch my crackers using my hands, but if you prefer smaller crumbs, you can place your crackers in a Ziploc bag and use a rolling pin or hammer. (Great task for the kiddos by the way … or stressed out adults!) With the inclusion of chicken broth and salted crackers, I didn’t feel that this recipe needed any additional salt. However, taste the mixture after you’ve incorporated all the ingredients, but before you place it in the casserole dish. Add salt or other additional seasonings of choice, if needed. Finally, sometimes wild rice by itself can be hard to find. In a pinch you can use two packages of Uncle Ben’s Long Grain and Wild Rice (VERY IMPORTANT: DISCARD seasoning packet as that is not gluten free) or two packages of Zatarain's gluten-free rice mix choices, like  Long Grain &#038; Wild Rice, Wild Brown Rice Mix, or even Dirty Brown Rice Mix. These mixes are "free of gluten ingredients" and they contain A LOT of other ingredients, so please be sure to check them out to see if they fit your requirements before using.]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Tortilla Chip Stuffing Makes Huffington Post Plus Pumpkin Corn Muffins</title>
		<link>http://glutenfreeeasily.com/stuffing-huffington-post-plus-pumpkin-corn-muffins/</link>
		<comments>http://glutenfreeeasily.com/stuffing-huffington-post-plus-pumpkin-corn-muffins/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 12:26:05 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[pumpkin]]></category>
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		<category><![CDATA[Huffington Post]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[top 10 most creative stuffing recipes]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7730</guid>
		<description><![CDATA[Pumpkin Corn Muffins

2/3 cup gluten-free all-purpose flour mix*
1/3 cup almond flour
1/2 tsp xanthan gum (optional)
1 tbsp baking powder
½ tsp salt
1 cup cornmeal
1 large  egg
1/3 cup extra virgin olive oil
1/3 cup honey (I used the wonderful honey from our bees)
3/4 cup pumpkin puree
1/3 cup water
2 tsp (or more) pumpkin pie spice, to taste (or mix of similar spices; I used cinnamon, ginger, and nutmeg)
additional cinnamon for sprinkling

Preheat oven to 375 degrees Fahrenheit. Grease muffin cups.

Mix flours, xanthan gum, baking powder, and salt. Stir in cornmeal.

Stir egg, olive oil, honey, and pumpkin into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up.

Fill greased muffin tins, sprinkle with cinnamon, and bake for about 15 minutes. Makes about 12 muffins.

*My typical gluten-free all-purpose flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Shirley’s Notes: Use whatever vegetable oil that you'd like. I prefer the taste and nutritional value of extra virgin olive oil. The pumpkin factor ensures that these muffins are not crumbly. (My other corn muffins---these Honey-Sweetened Corn Muffins---can sometimes be a bit crumbly.) These can be made without xanthan gum, but, per usual, xanthan gum does help the ingredients bind a tad better. These muffins are not large and they will sort of settle after the first day and be even more compact. I plan to make them as mini-muffins next time.]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Super Easy Turkey Breast and Surprise Stuffing</title>
		<link>http://glutenfreeeasily.com/super-easy-turkey-breast-and-surprise-stuffing/</link>
		<comments>http://glutenfreeeasily.com/super-easy-turkey-breast-and-surprise-stuffing/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 04:31:23 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Friday Foodie Fix]]></category>
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		<category><![CDATA[slow cooker]]></category>
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		<category><![CDATA[bread]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[tortilla chip stuffing]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[turkey breast]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2912</guid>
		<description><![CDATA[Traditional Turkey Breast

One turkey breast, any size (just be sure it fits in your slow cooker)

One stick (1/2 cup) regular butter (not unsalted) or non-dairy equivalent, melted

Remove any packaging for the turkey breast carefully. (I’ve been surprised by gravy packets before and I’ve been grateful that I didn’t accidentally puncture them with my kitchen shears.)

Rinse turkey breast. Remove any contents from cavity of breast. (If gizzards and liver are included, you can cook those or freeze for another use later.)

Pat dry and place in crockpot.

Melt butter.

Pour butter evenly over turkey breast. (DO NOT add anything else. Nothing. NO additional seasonings. NO water. NOTHING else.)

Cook 4 to 4 1/2 hours on high or 8 to 8 ½ hours on low; cooking on low yields a more tender flavorful breast in this case, I believe. (If frozen, be sure to remove anything in the cavity and cook for about 10 hours or so.)

This turkey breast will be perfectly moist and perfectly seasoned. The skin even browns in my crockpot. I use a 6-qt oval Crockpot SmartPot.

Surprise (Tortilla Chip) Stuffing

One large bag of tortilla chips (about 13 ounces)

1 cup finely chopped onion

¾ - 1 cup finely chopped celery (depending upon how much you like celery)

4 cups (32 ounces) chicken broth (I made mine using Better than Bouillon; canned gluten-free broth or homemade stock would also work fine)

2 tsp poultry seasoning (or sage or other seasoning of choice; adjust amount to taste)

Additional ingredients if desired, like sausage, mushrooms, chestnuts, etc.

Pour tortilla chips into a large bowl. (Do not break tortilla chips into smaller pieces. I did that not knowing any better and it’s really unnecessary. Once softened, the tortilla chips will naturally break into smaller pieces.)

Pour chicken broth over tortilla chips. Stir so that all tortilla chips are covered or moistened by broth. Let “soak” for 30 minutes.

Stir in onion, celery, seasonings, and any optional ingredients.

Pour into lightly greased casserole dish. A 9 x 13 glass dish would be ideal. (I halved the recipe and used a smaller oval casserole dish for my test run.)

Bake uncovered at 350 degrees for 30 minutes. (If you like a drier stuffing, a slightly higher temperature might be a better choice.) If necessary, you can turn the broiler on for the last few minutes to brown the top, but please be cautious. (Dish should be far from broiler itself and only cooked at this temperature for a short time.)

Shirley’s Notes: I’ve read that folks have even “stuffed” their turkey with this stuffing successfully versus baking as a side dish! Remember that the photos shown are of the recipe made when halved.]]></description>
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		<slash:comments>54</slash:comments>
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