posted on November 5, 2011 by Adventuresgfmom
This recipe was originally published in 2009, but I’ve updated it with new photos and substitution recommendations for accommodating additional allergens.
This recipe for Sage dressing hails from my Grandma in Austin, Minnesota (hi Gram!). It is without a doubt one of my favorite Schmidt family recipes and I have such fond memories of making this dressing as a kid every Thanksgiving with my dad. Traditionally, we always stuffed the bird (which apparently, is not a very safe method of cooking it)…but it always came out delightfully moist and we never got sick. For the extra dressing that wouldn’t fit inside the turkey cavity, we would bake that up in a casserole dish in the oven. Equally as good, just a tad drier than the dressing cooked up the turkey’s behind….easily fixed with an extra ladle of gravy. 😉
For the past few years I have been hosting my own Thanksgiving and inviting all my friends who like to taste test for me. The more people I invited however, the smaller my lone oven became. Inspired by my friend Stephanie O’Dea and her Year of Slow Cooking Blog, I thought…why not? So last year, I made EVERYTHING except the turkey in separate slowcookers and it worked like a charm! I prepped all the sides the day before; and put each one in a separate slowcooker. The nighttime temperature here was cold enough that I could leave the crocks on the patio overnight to help save on fridge space (a cooler works great too). For the first time in a very long while, I was able to sit down, watch football and hang out with my friends instead of slaving away in the kitchen.
Oh yeah, I even won a contest for this dressing recipe over at The Savvy Celiac! 😀
Gluten-Free Sage Dressing
Ingredients
- 2 Loaves of Ener-G Light Tapioca Loaf, dried out (this bread is free of: gluten, wheat, casein, dairy, egg, soy, nut, and appears to be corn-free as well, please be sure to double check with the manufacturer)
- 2 cups diced Celery
- 1 1/2 cups diced Onion
- 1/2 cup Butter (for dairy-free: use either coconut oil, Earth Balance, Ghee or you can make your own dairy, corn and soy-free butter)
- 2 Tbs. Rubbed Sage (more or less, to taste)
- 1 quart Gluten-Free Chicken Broth or Stock (I use Kitchen Basics, which is free of: gluten, dairy, eggs, peanuts, tree nuts, fish, shellfish and corn).
Directions
- Dry out bread (I do this by laying the bread on a cookie sheet and placing in a 250° F. oven for about an hour or so, flipping and rotating the bread every 15 minutes. The bread is ready when it’s hard but not burned).
- Break up bread into small pieces.
- Saute celery and onion in butter until tender.
- Add rubbed sage to the celery, onion and butter mixture, stir to incorporate.
- Add sauteed vegetables and sage to bread pieces; mix well.
- Turn into a well greased 2 qt. baking dish or slowcooker.
- Add some chicken broth to slightly moisten…this has always been an “eyeball it” thing for me so I do not have an exact measurement for you. When I bake the dressing in the oven, I add about a cup of chicken broth since it is a dry method of cooking (you can always add more broth if needed). When we used to “stuff the bird,” we would not use any broth because the turkey juices drip into the dressing. For the slowcooker method, you need to add the moisture so you don’t break your slowcooker. For 2 loaves of Ener-G bread, I start with about 1 to 1 1/2 cups of chicken or turkey broth and add more as needed (I live in a dry climate, so I usually end up using close to 3 cups of stock in the slowcooker).
- Dot with butter (or dairy-free margarine).
- Bake at 350 degrees, covered, for 45 minutes OR if using a slowcooker, set to low for 4 – 6 hours, stirring occasionally and adding additional chicken or turkey broth as needed. Depending on how much bread you use, it may need to cook a little longer. Once the dressing is ready, switch over to the warm setting until serving time.
https://www.adventuresofa*glutenfreemom.com/2011/11/gluten-free-sage-dressing-2/
© Heidi Kelly, Adventures of a Gluten Free Mom
What do you serveat your Thanksgiving table, dressing or stuffing?
FAQs
A gluten challenge is when you intentionally eat gluten for several weeks after going gluten-free in order to monitor symptoms and get accurate celiac disease test results.
Does Pepperidge Farm have gluten free stuffing? ›
Does Pepperidge Farm make gluten-free stuffing? No, Pepperidge Farm stuffing is not gluten-free. The Classic Cornbread Stuffing is made from wheat flour and malted barley flour, which both include gluten.
What will I notice going gluten-free? ›
Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free. These symptoms usually go away after a few weeks on a gluten-free diet, but talk to your health care provider if they persist.
What ingredients should you avoid on a gluten-free diet? ›
1) Read the ingredient label. Avoid all products with wheat, rye, barley, malt, or triticale in the ingredient label. Even if a packaged food product is labeled "gluten-free," you should check for these ingredients as mistakes in labeling can happen. The only exception for this is wheat starch.
Do celiacs lose weight after going gluten-free? ›
People with celiac disease may experience weight gain after starting a gluten-free diet; this initial weight gain indicates that their intestinal health is improving and they are more effectively absorbing nutrients. However, gaining too much weight can lead to multiple health problems.
What happens if you eat gluten after being gluten-free for years? ›
Choosing to reintroduce gluten is a personal choice, and it is important to remember that you may see any range of symptoms occur. They can even present differently than before and may include diarrhea, bloating, gas, brain fog, headaches, skin issues, and more.
Does Aldi's carry gluten free stuffing? ›
Live near an Aldi's? They've got the LiveGFree brand of stuffing, and it's probably the most budget-friendly option. It's free from gluten, dairy, cholesterol, and nuts.
What can gluten-free people eat at Thanksgiving? ›
Here's a list of foods that are usually gluten-free:
- Turkey (check with the producer to ensure that wheat-based gravy or stuffing hasn't been added to the turkey.)
- Cranberries and cranberry sauce.
- Sweet Potatoes.
- White Potatoes.
- Fresh, roasted, or steamed vegetables without sauce (sauces often contain wheat)
Kraft Classic Ranch dressing is gluten-free. While it is not certified gluten-free, the manufacturer does make a gluten-free claim on the packaging and there are no other indicators that this product contains gluten.
Why am I pooping more after going gluten-free? ›
FODMAP Intolerance: Another vital cause of ongoing symptoms is FODMAP intolerance. This is common in people with celiac disease and is blamed for most gluten sensitivity cases. FODMAP intolerance creates symptoms such as bloating, gas, and diarrhea even after eliminating gluten.
Gluten Free Diets May be Nutritionally Inferior
These diets may also contain higher levels of arsenic, mercury, cadmium, lead, and higher levels of fat, saturated fats, and cholesterol.
How do you flush gluten out of your body? ›
You can flush gluten out of your system quickly by:
- Drinking more water;
- Eating alkaline foods;
- Consuming fiber-rich foods;
- Exercising after eating;
- Taking digestive enzymes;
- Consuming many anti-inflammatory foods, such as apples, broccoli, mushrooms, and spinach.
- Ice Cream Cookie Sandwiches.
- Classic Brownies.
- Chocolate Chip Cookies.
- Blueberry Muffins.
- Cheesy Roasted Veggie Pizza.
The highest prevalence rate of celiac disease worldwide has been reported in North Africa. There is evidence that the prevalence rates of celiac disease in parts of North India are comparable to those in the West; celiac disease has also been reported among South Asian immigrants in the United Kingdom.
What are the worst foods for gluten intolerance? ›
In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.
How to reintroduce gluten after being gluten-free? ›
Take it slowly.
To ease your body and mind into a new eating pattern, small changes win out. Farrell recommends beginning with just one gluten-containing food a day and eventually increasing your intake to one at each meal. "It's like re-feeding a baby," she says.
Does gluten intolerance get worse after going gluten-free? ›
If you feel better after a few days but then symptoms come back, it could be from hidden gluten. Unfortunately, it's normal for your reactions to gluten—even a tiny bit of it—to get worse once you've gone gluten-free.
What to do after eating gluten when gluten-free? ›
Even if you stick to a gluten-free diet, you might accidentally eat gluten at some point. If you experience side effects from accidental gluten exposure, you can: Drink plenty of water to flush out your system. Eat small meals that aren't spicy or fatty.
What are the side effects of eating gluten when you are gluten-free? ›
The side effects can range from mild (fatigue, bloating, alternating constipation and diarrhea) to severe (unintentional weight loss, malnutrition, intestinal damage) as seen in the autoimmune disorder celiac disease.
