Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher
photo by Whats Cooking
- Ready In:
- 6 slices gluten free bread
- 1 tablespoon vegetable oil
- 1 cup apple cider
- 1⁄2 cup pitted prune, chopped
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup margarine
- 1 stalk celery, sliced lengthwise and chopped
- 1⁄2 medium onion, chopped finely
- 1 tablespoon bell's seasoning or 1 tablespoon other poultry seasoning
- salt and pepper
- 2 -3 tablespoons poultry drippings or 2 -3 tablespoons chicken fat
- Cut bread in 3/4" cubes
- Bake at 350 F until dry and crisp.
- Heat vegetable oil in a skillet over medium-high flame.
- Add onion and sautee until it begins to brown.
- Add celery and cook until it softens slightly; remove from heat.
- In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
- Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
- Microwave or heat over medium flame until margarine melts.
- Add to the celery and onion mixture.
- Add bread cubes and poultry drippings.
- Cover and bake for 1/2 hour at 350°F; remove cover and continue baking until brown (may be heated briefly under broiler prior to serving).
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.