- 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
- 1 Cup celery, chopped
- 1/2 Cup onion, chopped
- 1 egg
- 3/4 stick butter or margarine
- 3/4 tsp. poultry seasoning
- 1/4 tsp. sage
- 1/8 tsp. pepper
- 1/4 tsp. salt
- Chicken broth
- 1/2 medium apple
- Sautee onions and celery in butter until soft
- Beat egg into 1/2 cup of the chicken broth
- Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
- Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews products,restaurants, and writes aboutgluten-free experiences on her blog, www.gfreelaura.com.Laura’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura on Facebook, Twitter, Pinterest, Linkedin, and Google +
- 1 package Rudi’s Gluten-Free Savory Herb Stuffing
- 2 cups gluten-free chicken broth
- 1 stick (1/2 cup) butter
- ½ cup chopped celery
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- 8 oz. mild sausage, crumbled & cooked
- Preheat oven to 350 degrees.
- Melt butter and cook onion and celery over medium heat until translucent. Stir in poultry seasoning. Mix well. Stir in cooked sausage crumbles.
- Heat chicken broth to boiling, remove from heat and stir in stuffing mix and sausage, celery and onion mix. Cover and let sit for 5 minutes.
- Transfer to oven-safe dish, cover and bake for 30 minutes*.
*Stuffing can be stuffed into a turkey as opposed to baking alone in a dish.
About Gluten-Free is Life:
“I am a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After my celiac diagnosis in 2006, I have made it my mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from “made from scratch” homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, I share my experiences and pass along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. I feel that I am a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans.
As I have journeyed down the road of racing over the past 3 years, I have tried many products that I know love and have tried equally as many that didn’t work for me. In addition to sharing my journey down the road of gluten-free living, I am also sharing my journey as I train for my upcoming races. This may include gluten-free fueling, race gear, shoes and more.
While this blog is my baby, I also write for the Examiner, Celiac-Disease.com, and Gluten Freely. Please feel free to ask any questions that you may have. I am happy to help.”
- 6 cups (1 – 12oz bag) of Rudi’s Gluten Free Stuffing
- 1 tablespoon olive oil
- 2 tablespoons of minced garlic
- ½ cup chopped white onion
- ½ cup chopped celery
- ¼ cup chopped carrot
- 3 cups mixed mushrooms roughly chopped (fresh or frozen) – shitake, button, baby portabella, etc.
- ½ teaspoon kosher salt
- 1 tablespoon Bicentennial Seasoning (or your favorite turkey seasoning)
- 1 ½ cups of low sodium gluten-free chicken or vegetable stock
- Preheat oven to 400° and lightly spray a oven safe 2-quart baking dish.
- In a large skillet heat olive oil over medium heat sauté the garlic, onions, celery and carrots until the onions are translucent.
- Add in the mushrooms and continue to sauté for an additional three minutes.
- Season with kosher salt and Bicentennial Seasoning (or your favorite turkey seasoning)
- Remove from heat and set aside.
- In a large bowl add the Rudi’s Gluten Free Stuffing Mix and add in the mushroom mixture.
- Stir to evenly combine.
- Add the chicken or vegetable stock ½ cup at a time – you may need a little extra stock if the mixture is not damp enough after adding the 1 ½ cups.
- Add the stuffing mixture into your prepared baking dish.
- Bake for 35-40 minutes or until top is golden brown. Serve warm.
Special thanks to Jenny for this excellent recipe! Visit Creative Cooking Gluten-Free for wonderful celiac-at-school lifestyle posts!
Gluten-Free, Milk-free, Soy-free, Nut-free!
- 3 cups (1/2 of 12 oz bag) of Rudi’s GF Stuffing
- ½ C of Dairy-Free, Soy-Free margarine (Earth Balance)
- ½ large onion, chopped
- 2 celery sticks, chopped
- ½ tsp black pepper
- ½ tsp rosemary
- ½ tsp garlic salt
- ¼ tsp sage
- 8 oz. sausage
- 1 C + 1/8 C of chicken broth
- Brown sausage over medium heat and finely separate into small pieces, Bolognese style. When finished, drain and set aside.
- In a separate pan, melt ¼ C dairy-free, soy-free margarine over medium heat.
- Add chopped celery and onions and let cook until tender.
- Add prepared sausage, pepper, rosemary, garlic salt and sage. Let simmer for 5 minutes.
- Add another ¼ C of dairy-free, soy-free margarine, 1 C of chicken broth and bring to a boil.
- Add ½ package of Rudi’s Savory Herb Stuffing mix and let sit for 5 minutes.
- Makes 3 cups of stuffing. Fabulous as a side dish with Rosemary Garlic chicken! Feeds a family of 4 easily.
Daniella Knell, is the owner of Smart Allergy~Friendly Education. As a mom of 2 having 6 of the top 8 food allergens, she is actively involved in raising allergy awareness within her community. As an allergy awareness educator and consultant, you can also find her presenting in local schools and hospitals, offering one-on-one consulting and national telephone workshops. Looking for allergy~friendly ideas for your household? Be sure to follow her via her blog,www.smartallergy.blogspot.com, Facebook, Linked In or Twitter
- 1 cup butter (dairy free, soy free)
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped leek (white part only)
- 1 large carrot (peeled and diced)
- 1 1/2 cup celery (diced)
- 1 package of Rudi’s GF Stuffing
- 6 cups of GF bread, torn into small pieces (about 1 inch pieces)
- 2 t poultry seasoning
- salt and pepper to season
- 3-4 cups of vegetable broth
- Melt butter in skillet.
- Saute onion, leek, carrot and celery until soft.
- In a large bowl gently combine bread stuffing and bread pieces.
- Add veggies/butter mixture from the skillet.
- Mix in spices and season with salt and pepper.
- Slowly add in 2 cups of vegetable broth and stir. Add in more broth as needed to moisten your stuffing before baking.
- Bake in a lightly oiled casserole dish at 350 degrees for 30 minutes.
My name is Cindy, I am the owner and author of Vegetarian Mamma. My husband and I grew up eating meat but decided to make the switch to a vegetarian diet about 8 years ago. Our children have been raised vegetarian but since our youngest son has allergies to peanuts, tree nuts, gluten, soy and dairy, we focus more on vegan foods. We are interested in whole organic non-GMO products which are free of artificial flavors & colors.
Mashed potato “frosting”:
- 6 medium sized red potatoes, diced into 1 in. cubes
- 1/2 c. butter
- 1 c. sour cream
- Garlic salt to taste
Preheat the oven to 375. Heat the butter on low until melted. Add stuffing then pour water over and mix until well coated. Press into greased muffin cups and bake for 25-30 minutes. Meanwhile in a stock pot, cover the cut potatoes with cold water and heat until boiling. Potatoes should be soft when poked with a fork. Drain water then add 1/2 c. butter and mash with a hand masher or beaters until butter is melted. Add in sour cream and salt and whip. Remove stuffing cups and cool 10 minutes then “frost” with your mashed potatoes. Enjoy!
Recipe courtesy of Chandice Probst of www.glutenfreefrenzy.com