Authors: Beth Hillson

Gluten-Free Makeovers (45 page)

Preheat the oven to 350°F.

Cut the corn bread into small cubes. Spread over a large cookie sheet and toast for 15 minutes. Cool and set aside.

Heat 2 tablespoons of the oil over medium heat in a large skillet. Sauté the celery and onion until soft. Add the apples and 1 to 2 tablespoons of oil and sauté just until the apples soften. Add the raisins, seasoned salt, mustard, nutmeg, and corn bread cubes and toss to coat. The stuffing can be made ahead of time up to this point and refrigerated.

Add the orange juice and toss. Add additional juice, if needed, just until the corn bread cubes are moistened.

Use as much stuffing as needed to lightly pack the turkey cavity and cook according to the weight of the bird. (See page 163.)

Lightly oil a baking dish. Press the remaining stuffing into the dish. Cover and bake for 30 minutes. Remove the cover and bake until the stuffing browns slightly, about 10 minutes.

Debbie’s Applesauce Noodle Pudding

Dairy-free

MAKES 10 SERVINGS

I love the
way recipes are passed around and, with them, good friendships. This is one of those recipes that has made the rounds. Being gluten-free, Debbie re-created this dish with adjustments so that she could enjoy it. She brought this noodle pudding to my house when my father passed away. Noodle puddings have a way of showing up at those sorts of things. I have a warm spot for this easy recipe and you will, too, when you try it.

one 12-ounce package Thai medium wide rice noodles or 14-ounce Thai Kitchen Stir-Fry Noodles or ¾ package of Notta Pasta Brand Rice Linguine or Fettucine

6 large eggs or 3 whole eggs plus 6 egg whites

½ cup oil

2 cups applesauce

¼ cup golden raisins

¾ cup sugar

¼ teaspoon ground cinnamon

½ teaspoon salt

2 teaspoons ground cinnamon

1 tablespoon sugar

Preheat the oven to 400°F. Grease a 9 × 13-inch baking pan.

Cook the noodles according to the directions on the package. (For a sweeter pudding, add 1 to 2 tablespoons sugar to the water.) Drain well.

Combine the eggs, oil, applesauce, raisins, sugar, cinnamon, and salt in a large bowl. Fold in the cooked noodles until well coated. Pour into the prepared baking pan.

Combine the 2 teaspoons of cinnamon with the sugar in a small bowl and sprinkle over the top of the noodles. Bake uncovered for 45 minutes.

No-Fuss Stuffing
MAKES 10 TO 12 CUPS

Use your favorite
prepared bread, bread mix, or recipe for sandwich-style bread, such as the Delicious Slicing Loaf on page 42 to make the bread cubes. A variation on this recipe appeared in my “Perils in the Pantry” column in
Living Without
magazine a few years ago. The best thing about this recipe is that you can add, omit, or substitute wildly and it will always be delicious.

8 to 10 cups gluten-free bread cubes

3 tablespoons olive oil

2 cups chopped onions

4 celery stalks, chopped

4 medium apples, peeled and chopped

4 links fully-cooked chicken and apple sausage, chopped

1 cup dried cranberries

1½ cups chicken broth

4 large eggs

2 teaspoons poultry seasoning

¾ cup cooked and peeled chestnuts, chopped, optional

Preheat oven to 350°F.