It’s hard to believe Thanksgiving is right around the corner! To anyone starting out on a gluten-free diet this holiday might be a bit intimidating, since food is the center of attention. However, with a little extra research and minor alterations to family traditions, a safe and happy thanksgiving is possible!
Now my family makes sure we buy a gluten-free turkey and we make a gluten-free pumpkin bread. Additionally, when cooking the turkey my family used to “stuff the bird,” however when I was diagnosed we could no longer do this because the stuffing contained gluten. Since I didn’t eat stuffing, my mom just made her original stuffing recipe in the oven. Everyone was happy; I didn’t get sick and my family could still enjoy their beloved stuffing with their turkey!
Before I went gluten-free I was a picky eater. My Thanksgiving plate would consist of turkey, my mom’s homemade applesauce, veggies, and my “Uncle Vinny’s Rolls.” I had never really been into Thanksgiving food because I would wind up sick after. However, after I was diagnosed I could enjoy this holiday without the tummy aches! I am still a picky eater but I found after I was diagnosed I am open to trying new foods. I wanted to try all the wonderful flavors that are a part of a gluten-free diet. Foods I once rejected became foods I was open to trying!
A month ago, The National Foundation for Celiac Awareness asked me to take part in their French Meadow Bakery Fall Recipe Campaign. I love trying new recipes so I was excited to participate. I was sent a recipe for French Meadow’s Rosemary & Cranberry Stuffing. This was my first time cooking stuffing and this was a dish I wanted to try this Thanksgiving.
I had so much fun cooking this stuffing. The recipe was simple, quick to prepare and the end product was full of flavor. I prepared this recipe when I was home for fall break so I was able to share it with my family! Needless to say they loved it, and my mom requested I make this recipe for Thanksgiving this year! Enjoy this flavorful stuffing on it’s own or make a turkey, stuffing, and apple Panini with the leftover’s.
Rosemary & Cranberry Stuffing
1 loaf French Meadow Gluten-Free Multigrain Bread
1/4 cup butter (or non-dairy alternative)
1 onion, chopped
3 stalks celery, chopped
2 Tbsp minced rosemary
1 cup dried cranberries
2 cups chicken broth (Make sure it is GF)
Pre-heat oven to 350 degrees. Cut bread in cubes. Bake cubes for about 10-15 minutes. Melt butter in large pan over medium heat. Add onion, celery and rosemary to pan, season with salt and pepper. Cook for about 10 minutes, stirring occasionally. Gently stir together bread cubes, onion mixture, cranberries and chicken broth. Place mixture in greased 8×8 inch pan. Bake for about 45 minutes, until golden brown.