Simple Traditional Sage Stuffing

I read somewhere that all you have to do is change the bread to gluten-free to make stuffing gluten-free. We wanted some for Thanksgiving, but wanted to make it like my mother's recipe.

I tried it (and changed the butter, too). I couldn't find bread crumbs, so I used a loaf of Udi's whole brain bread, chopped it into 1/2 inch cubes and toasted it in the oven at 250 degrees until it was dried out. It took about an hour stirring every 10 minutes. The flavor of the stuffing was fabulous, but it was a little dry even though I put in extra broth.

So, here is the adjusted the recipe. It goes nicely with turkey, chicken or pork. If convert your favorite recipe, you may need extra liquid.


Traditional Stuffing                        Print Recipe

1/2 c. finely chopped onion
3/4 c. finely chopped celery
3 T. ghee or dairy-free margarine
6 1/2 c. dried gluten-free bread cubes (1 loaf of Udi's whole grain bread)
1 1/2 t. sage
1/4 t. salt
1/8 t. pepper
1 3/4 - 2 c. gluten-free chicken broth

Saute onion and celery in ghee or dairy-free margarine for 5 minutes or until tender on medium heat.

Mix bread cubes, sage, salt and pepper in a large bowl. Stir in onion mixture. Pour broth over bread crumbs and mix until moistened. Put in greased casserole dish, covered, and bake at 350 degrees F for about 30 minutes or until heated through. Leave cover towards the end of baking if you like a crunchy top.

This recipe can be dairy-free if you use dairy-free margarine. If you are just concerned about casein or lactose and are not familiar with ghee see link for ghee.

I think the flavors of the gluten-free bread really added to the overall flavor of the stuffing. I took it to our extended family Thanksgiving gathering and brought the dish back empty. Yum!

Brownies With a Secret

     Brownies for dinner? Can you imagine answering the famous question "What's for dinner?' with "Brownies!" I can see the smiles now.

     While that may be inappropriate, I wanted a healthier way of making brownies. I learned from various sources that using black beans in brownies was a great way to sneak in nutrition and keep the texture of the brownie. How clever, I thought. Beans are full of protein and fiber. I hate that empty feeling you get when you eat a snack that is mostly refined flour and sugar.

      By putting beans in my gluten-free brownie recipe instead of starch flour, I add protein and fiber and make a complete protein with the brown rice......and nobody has to know!!! Though the recipe still has fat, sugar and chocolate, it has some nutrition, too. I have served it to my kids and their friends for after school snacks and heard the ultimate compliment, "May I have another?"

Black Bean Brownies               print recipe

4 eggs
2 t. vanilla
1 1/2 c. rinsed black beans
1/2 c. soft ghee, canola oil or
         dairy-free margarine
         (softened)
1 c. brown rice flour
3/4 c. cocoa
2 c. sugar
1/1/4 t. zanthan gun
3/4 t. baking powder

Preheat oven to 350 degrees F. Grease  one 9 x 13 inch pan (for thicker brownies) or two 8 x 8 inch pans (for thinner brownies).

Blend beans, vanilla and eggs in blender or food processor until smooth. I use a hand blender.

Measure all dry ingredients into medium mixing bowl and whisk until well blended. Add ghee, oil or margarine and blended beans. Mix just until blended.

Pour into pan(s) and spread until even. Bake 25 - 30 minutes for small pans and 30 - 35 minutes for large pan or until toothpick inserted in center comes out fairly clean. Cool on rack. Dust with powder sugar, if desired. Cut and store in airtight container in refrigerator for 1 - 2 days or freezer for 3 months.

This recipe can be dairy-free if you use oil or dairy-free margarine. If you are just concerned about casein or lactose and are not familar with ghee see link for ghee (added 11/3/11).

Perfect treat for snacks, school lunches and family gatherings. Yum!

What is Ghee?

     Ghee (pronounced with a hard "g"), also known as clarified butter and drawn butter, is unsalted butter that has been boiled, removing the moisture and strained to remove the cooked milk solids. The remaining golden fluid is butter oil. Without the moisture and milk solids, it keeps at room temperature at least one month and can be used to saute at high temperatures. I like to combine it with olive oil when I saute. The two make a great flavor combination.

     Clarified butter is commonly used for cooking in South Asia. It is semi-soft at room temperature and hard with refrigeration. It has a wonderful aroma and intense flavor. Since it is oil, just a little is all you need. My son came home from Cub Scouts one evening after I had made ghee. The kitchen smelled so good his face lit up and he said, "Did you make cookies?"

     French ghee is only partially clarified. Ghee used in Indian cooking is fully clarified. When fully clarified, the casein and lactose have bee removed. However, trace may remain. It is up to you to decide if this food will work for you. We have chosen to use it on a limited basis. I have grown to really enjoy ghee and have learned to bake with it. Ghee can be purchased or made at home.