One of my favorite holidays is quickly approaching and I am already starting to plan the menu. Last year it was Just Bryan, Penny, and I and I tried my hardest to scale down a “traditional” Thanksgiving dinner, but who doesn’t love Thanksgiving leftovers? I did cut out some of the extra items, and many of the desserts but there are a few things that I just can’t scale down, or not make at all; turkey, my grandmother’s homemade cranberry sauce, sweet potato souffle, green beans, and of course stuffing!
I have always loved stuffing…but not so much when it is in the bird. Stuffing made in a baking dish has both the crunchy and soft textures that I love. Since going gluten-free I have struggled a bit in the stuffing department. I have used pre-packaged mixes and even attempted my own, but mastering the spices, herbs, and meeting both mine and Bryan’s dietary needs is always tricky. Bryan has a whole list of intolerance and allergies in addition to my Celiac, but two of the biggest ones are lactose intolerance and onion allergy. Onion is found is more items than you may think it is. We have recently learned that he can not tolerate honey, high fructose corn syrup, agave, and a few other items as well. These are all in addition to his oral allergy syndrome!
When people learn of all these restrictions the first question that is asked is, “what do you eat?”, and often followed by “oh I could never do that!”. When it comes to either being healthy or being ill all the time, we choose being healthy. Yes, things don’t always go as planned and he will get sick, but thankfully it is not life or death, it is more bloating and uncomfortable. As for what do we eat…a lot. A lot of real foods: meats, vegetables, fruits, grains, etc. We have learned to limit more processed foods to the best of our abilities and make adjustments when needed. Granted it is much easier for him to avoid these items when I am around and able to cook but he does what he can when I am here in NYC.
When I was asked by Rudi’s Gluten Free last week if I would like to be part of a recipe creation project with them using their new Gluten-Free Ciabatta Rolls, I immediately said yes. Rudi’s has yet to disappoint us with their products and they are both gluten & dairy free, and to top it off…ONION Free. I knew right then and there that I would try to make stuffing out of them for Thanksgiving. I did think of making an appetizer with them, but slicing the rolls about 1/4 inch toasting them up and then topping them with a delicious treat but, stuffing kept coming back to me.
The stuffing is pretty simple to make. You can do the first few steps the night before and then assemble and bake the stuffing the next day. It is a traditional bread stuffing (or gravy, however you wish to call it), with carrots and celery in place of the onions, and loaded with flavor!
As I mentioned above, I have made gluten-free stuffing from scratch before, but the ciabatta rolls have hands down the best texture to them for making stuffing. Both Bryan and I agreed on this. He is not 100% gluten-free because he doesn’t have to be, so I value his opinion greatly and take his feedback to heart. For someone who isn’t gluten-free to say that something that is gluten-free is delicious means a lot to me.
The ciabatta rolls are delicious on their on and ready for your family dinner table in about 8-10 minutes, these crisp on the outside and chewy on the inside rolls are a great side dish to any entrée or holiday meal. They are available in two flavors, Plain and in Rosemary Olive Oil, these bake – at – home rolls will make your kitchen smell awesome!
Keep reading below the recipe for your chance to win the same package Rudi’s Sent me and more chances to win on Rudi’s Gluten Free’s Facebook Page!!
Gluten-Free, Dairy-Free, Onion-Free Traditional Bread Stuffing
- 1 package of Rudi’s Gluten Free Plain Ciabatta Rolls (sliced and cut into 1/4 inch cubes)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Parsley
- 1 Tablespoon Oregano
- 1/2 Tablespoon Bells Seasoning
- 1 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Fresh Ground Black Pepper
- 3 Tablespoons Earth Balance Spread (I used the stick version)
- 1 Cup sliced Celery
- 1 Cup Diced Carrots
- 1 – 1/2 Cups Chicken Stock (Homemade if preparing this onion free)
- Non-Stick Cooking Spray
Method of Preparation
- Preheat oven to 375°
- Line a large baking sheet with either aluminum foil pr parchment paper
- In a large bowl combine the bread crumbs, olive oil, parsley, oregano, bells seasoning, salt, and pepper, toss well to combine.
- Transfer seasoned bread crumbs to the baking sheet and bake for about 10 – 15 minutes checking often, and tossing as needed. Make sure that these cubes do not burn. You want them to be nice and crunchy like a crouton though.
- Remove from oven, let cool and transfer to a large bowl.
- Reduce oven temp to 350°
- In a large skillet over medium heat, add the earth balance, celery and carrots – season as needed with salt and pepper.
- Cook vegetables for 5-8 minutes until soft.
- Transfer cooked vegetables to bowl with seasoned bread cubes.
- Lightly spray a baking dish with non-stick spray and set aside.
- Starting with 1 cup of the stock, slowly add it to the bowl of seasoned bread cubes and stir until seasoned bread cubes or moistened.
- Transfer stuffing mixture to the prepared baking dish. Baked covered for 30 minutes, remove cover and bake for an additional 10 minutes.
*Note: if you wish to make this with onions, simply add 1/2 cup small diced onion to the celery and carrot mixture and use store bought or homemade stock with onion. GIVEAWAY!
- Giveaway is open from 8:00 am EST Tuesday November 4th and ends at 11:59 pm EST on Friday November 14th, 2014.
- Leave a separate comment for each entry to receive the max entries.
- Giveaway and prize pack open to US residents 18 years and older.
- Winner will be chosen using random.org
- Winner will be notified via e-mail and will have 24 hours to respond. If no response is received, a new winner will be chosen.
As mentioned above Rudi’s has offered to give one lucky reader the same gift pack that they sent me which includes the following items:
- One bag of Rudi’s Gluten-Free Bakery Rosemary Olive Oil Ciabatta Roll
- One bag of Rudi’s Gluten-Free Bakery Plain Ciabatta Rolls
- Rudi’s Gluten-Free Bakery Apron
- John Boos 18-by-12-Inch Reversible Maple Cutting Board
- Spectrum Organic Mediterranean Olive Oil
- Spectrum Organic Balsamic Vinegar
- Rudi’s Gluten-Free Bakery Oven Mitt
Ways to Enter – enter by just doing one, or by doing them all, but make sure to leave a separate comment for each one:
- How would you put these NEW Gluten Free Cibatta Rolls to use?
- Like Rudi’s Gluten Free on Facebook
- Follow Rudi’s Gluten Free on Twitter
- Follow Rudi’s Gluten Free on Pinterest
- Tweet the following message: Win a
#gf prize pack from @rudisglutenfree including their Cibatta Rolls and much more http://wp.me/pnrJm-JT #giveaway @Creatively_GF and post a link below
- Share on social media and post a link below
- Like Creative Cooking Gluten Free on Facebook
- Follow Creative Cooking Gluten Free on Twitter
- Follow Creative Cooking Gluten Free on Pinterest
- Follow Me on Instagram
Want other ways to win prizes from Rudi’s Gluten Free??
From November 4th-10th, Rudi’s will be celebrating the launch of their new Gluten-Free Ciabatta Rolls through a giveaway on their Facebook page, in which they will be giving away 100 oven mitts every day! To enter visit: http://www.rudisbakery.com/ciabatta-promo/
Rudi’s provided me with product to create a recipe using their new cibatta rolls. The recipe and opinions are 100% my own.