The holidays are approaching and it is stressful enough without the concern of ingesting gluten. I believe my family can vouch that I have finally mastered Thanksgiving dinner without the dread of mediocrity due to the absence of wheat and gluten. In fact, I have adjusted my holiday menu to not only meet my dietary restrictions but to also please the picky eaters in my home!
Stuffing was one of the more difficult menu items to adapt to Gluten Free. It took 3 years for me to come up with a homemade stuffing that everyone enjoyed. During the process of trying to produce an edible stuffing I wasted money while being less than thrilled with the product. Last year I hit the jackpot and wanted to share a delicious gluten-free stuffing recipe that will impress the skeptics. This year I am doubling the batch as there wasn’t a morsel left.
2 Boxes Glutino original crackers –crushed
3 stalks celery
1 diced onion
1 package fresh mushrooms sliced
11oz chicken broth
1 cup fresh cranberries
1 Tbsp sugar
Salt and pepper to taste
Directions: Saute onions, celery, and mushrooms in 1/3 cup oil- any kind and then let cool. While cooling place crushed crackers in a bowl with chicken broth and eggs; mix well. Then add cooled mushrooms and onions and stir well. Lastly add the fresh cranberries, sugar and salt and pepper to taste. Place mixture into a well greased baking pan and bake for 1 hour.
Although being gluten free is not easy I have come to realize there is usually a way to adapt. You need to get rid of your tunnel vision and think outside the box. For this Celiac it was substituting crackers for bread. Hope you enjoy this recipe as much as I plan to this Thanksgiving.
Sari Solondz was diagnosed with Celiac Disease in November of 2009. Sari resides in Tampa Bay Florida with her husband and two young daughters. With a Masters in social work, she has worked in health care and educational institutions. Now a stay at home mom, Sari has some free time to share her personal experiences with Celiac Disease to others.