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stuffing

I reraised a thread under the Living with Peanut allergy board, titled ""What is on your Thanksgiving table?"" for you.

It would be great if others posted more stuffing recipes since I like changing my stuffing recipe around a little every year.

Im keeping mine secret [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] but please let me know when American Thanksgiving is because I promised Naer74 Id get her the recipe before then.

Interesting enough, my stuffing recipe used to contain sliced almonds (slivered almonds, whatever) and the removal of them thereof has caused no less enjoyment of the stuffing at all, just no crunch texture wise.

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Because of diet restrictions, I modified my stuffing recipe to be lower in fat. I just made it last night as my DS requested a ""pre-Thanksgiving Dinner."" He doesnt eat the stuffing but I do! I actually dont stuff the turkey but you can, if you want.

This recipe makes 4 servings so you can add/subtract as needed.

Saute in a large pan, using PAM if needed:

1 cup chopped celery
1 cup chopped onion
8 oz. chopped fresh mushrooms (or 1 small can, drained)

Stir in 1 cup fat-free chicken broth. Add 1 1/2 T. poultry seasoning ONLY if you are using plain bread cubes. Stir in 4 cups home made bread cubes (poultry-seasoned preferred).

Transfer to a shallow baking dish. Bake, uncovered, for an hour at 350

Just a reminder to read your labels. Last year I got home with a bag of bread crumbs - store brand (Kroger) - that had a label stating it was made in a facility..... I hadnt read the label in the store - just too busy with the huge shopping trip I was in the middle of. I about died! So there I was toasting some home made bread so I could make stuffing [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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Sherlyn
Mom to 4 year old twins Ben & Mike - one PA & the other not.
Stay Informed And Peanut Free!

This is a hard one because it depends on what allergies we are talking about and what type of stuffing you use. We had 15 for dinner at my daughters house this year. We have issues concerning peanuts, tree nuts, soy, chicken, cranberries, sesame, beans, and anything in the onion, garlic family. We also have one member who is allergic to gluten and one vegetarian in the family.

Ive always made a simple bread stuffing with herbs, celery, bread, and chopped black olives. It calls for onions, but I leave them out when necessary. I use Turkey broth instead of chicken broth.

My daughter made a boxed, gluten free recipe that was pretty bland, and a super vegetarian recipe that was anything but bland with 3 kinds of bell peppers, onions, garlic and dried cranberries. She left out the pine nuts.

Obviously, we couldnt make a stuffing that was safe for everyone, but by letting people know what was in each dish and having plenty of other foods (including gluten free gravy made with cornstarch and a vegetarian gravy), no one left the table hungry.