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Allergy free stuffing

A Thanksgiving staple for everyone.
A Thanksgiving staple for everyone.
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Gluten is the protein in wheat, barley and rye and that "glues" the grain together. For people with gluten sensitivities or Celiac disease, gluten glues up the cilia in the small intestine, preventing proper nutrient absorption and causing all kinds of digestive problems like bloating, gas, diarrhea, and indigestion.

None of which anyone wants to experience, especially during a holiday celebration. However, that's no reason to avoid stuffing the turkey this year.

People who are lactose intolerant or sensitive to dairy can usually tolerate Ghee, which is clarified butter because the lactose has been removed. Look for Ghee in jars in the refrigerated butter section at your nearest Vitamin Cottage, Whole Foods or Sunflower Farmer's Market.

Compliment this stuffing with allergy-free gravy. This stuffing counts as a carbohydrate on your Thanksgiving place.

Gluten-Free Stuffing Recipe from Whole

Serves 8 to 10
Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins.

6 cups gluten-free bread cubes a loaf of Deby's Gluten Free bread at Vitamin Cottage, another gluten-free bread or 1 package Gluten Free Bakehouse stuffing cubes from Whole Foods, already toasted
2 shallots, minced
2 onions, diced
2 celery ribs, diced
2 carrots, diced
6 tablespoons (3/4 stick) Ghee
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons sea salt, or to taste
1 teaspoon ground black pepper, or to taste
1/2 cup white wine
1 cup gluten-free chicken broth
4 tablespoons parsley

Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step.

Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half.

In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F.

Per Serving (154g-wt.): 180 calories (80 from fat), 9g total fat, 4g saturated fat, 4g protein, 21g total carbohydrate (2g dietary fiber, 4g sugar), 20mg cholesterol, 790mg sodium