Dressing or stuffing is a traditional
holiday side dish. In our house, the holidays would not be complete
without it, and that is why this dish was one of the first recipes that I
converted to be gluten free when I was first diagnosed. And as promised in Thursday’s post, I want to share with you how to make delicious gluten free dressing.
This recipe has been so significant to my
family and me that I chose it to be featured on my recent television
appearances. Everyone who tasted it absolutely loved it, and may I add,
none of those people have to eat gluten free. I was so very pleased when
the people at the TV stations asked if they could keep the dressing to
enjoy after my segment. I took that as quite a compliment!
Try this for yourself, and I know you
will love it also! Just remember, you can use Thursday’s bread and
cornbread recipes as the base for this recipe. I would suggest making
them a few days ahead. Make the bread and cornbread, then cube it and
place those cubes onto a cookie sheet and into a preheated 300 degree
oven, and toast them slowly. Once the desired level of brown-ness or
crispiness has been achieved, remove them from the oven, allow them to
cool completely, place them into a large ziplock bag, and place them
into the refrigerator until you are ready to create your dressing.
And remember, there are over 80 more recipes like this one in my gluten free cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.”
This cookbook make a great gift for someone who has to eat gluten free,
or for those who cook for someone that is gluten free. If you are
cooking for someone this holiday that eats gluten free, get a copy for
yourself and show your love by cooking delicious gluten free food!
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