If you’re following us in Instagram (@cruisinwiththecolemans) you probably already know the we are in Florida right now celebrating Christmas with my parents at Lake Lochloosa. We’re thrilled to get to spend some time with them but we’re even more excited to be heading to the beach later this week.
Before we head out to do some kayaking with (hopefully) manatee and not alligators, I wanted to share one more special holiday recipe – dressing. In the Coleman house, we never stuff the turkey. It’s always roasted with plenty of butter, onion, herbs, and spices, but our dressing is served on the side where the edges can get crispy and I know there is no risk of undercooking. Anyone who is gluten free knows that you can’t run into the grocery store and buy a box of gluten-free dressing mix, so this treat has to be a little more labor intensive than usual, but it’s always made with a secret ingredient, LOVE!
Preheat the oven to 250º. Start out with fourteen slices of bread. We use Kinnikinnick gluten-free bread and for this batch we used half white and half multigrain. Stack the bread up and using a serrated bread knife, cut the pieces into quarter inch cubes and toss them into a large bowl.
Melt a stick of butter and add two teaspoons of poultry seasoning, two teaspoons of parsley, and one teaspoon of garlic powder. Pour the butter mixture over the bread and mix thoroughly to get every piece of bread covered in butter and spices.
Spread the mixture on two cookie sheets so that the bread cubes are not crowded and put them in in the oven. The next step is going to take a while, so I hope you’re not in a hurry. Bake the cubes for one hour, stirring them every 10 to 15 minutes. You want the cubes to dry out but not brown or burn. Think of how Stove-Top looks coming out of the box, and that is your goal. Depending on how fresh the bread is, it may even take an hour and a half.
By the way, at this point , these make excellent croutons for a salad!
Dice two stalks of celery, a medium onion, and two cloves of garlic.
Sauté half of a pound of celery in a skillet and add the vegetables. Cook until the celery and onions are soft.
Add the mixture to the bread cubes in a large bowl. Add two cups of chicken or turkey broth and stir until it is mostly absorbed by the bread. Taste the mixrture to adjust seasoning. Add salt is needed. Stir in two eggs and if the mixture is dry, a little more broth.
Pour the entire mixture into a greased casserole dish and bake at 350º for an hour.
Our Thanksgiving menu included Roasted Turkey, Holiday Mashed Potatoes, Brussel’s Sprouts, Dressing, and of course canned cranberry sauce. For dessert, everyone enjoyed Gluten Free Praline Pumpkin Pie.
- 14 slices of gluten free bread
- 1/2 c (1 stick) melted butter
- 2 t poultry seasing
- 2 t dried parsley
- 1 t garlic powder
- 2 stalks celery
- 1 medium onion
- 2 cloves of garlic
- 1/2 pound breakfast sausage
- 2-3 cups of turkey or chicken broth
- 2 eggs
Preheat the oven to 250º. Using a serrated knife, cut the bread into 1/4 inch cubes. Melt the butter and add the poultry seasoning, parsley, and garlic powder. Stir the seasoned butter into the bread cubes and make sure they are well coated. Spread onto 2 cookie sheets and bake for an hour, stirring every 10-15 minutes until the cubes are dry but not browned.
Dice the celery, onion and garlic. Sauté the sausage in a pan and add the vegetables. Cook until soft.
Mix the sausage mixture into the bread crumbs. Add the broth and taste to adjust seasonings. Add salt if needed. Stir in the eggs and add more broth if the mixture seems too dry. Pour into a greased casserole dish and bake at 350º for an hour.