Sunday, November 26, 2006
And all the GFCF fixings!
GFCF Bread Stuffing
Chop up 2 cups of onions and 4 cups of celery (adjust to your own tastes). Melt one cup of margarine, add onions and celery and cook until tender. Dice up 15 cups of soft GFCF bread and place in large bowl. Add celery, onions, 1 1/2 teaspoons salt, 3 teaspoons sage, 1 teaspoon thyme, 1/2 teaspoon pepper and toss until well mixed. Gradually add one cup chicken broth until moistness desired. This is enough to stuff a 12 lb bird and have 2 quarts to cook on the side (cook in 350 degree oven until heated through - 20 to 30 minutes).
GFCF Mashed Potatoes
Peel and cube 5 lbs of potatoes. Wash and put in large saucepan with water to cover. Add 1 teaspoon salt. 1 tablespoon dried minced onions and 4 teaspoons dried minced garlic. Bring to a boil and then reduce heat and simmer until tender (about 30 mintues). Drain well. Put in a large bowl with 2 sticks of GFCF margarine and 1 tub of Tofutti Sour Supreme. Beat until Fluffy.
GFCF Chicken Gravy
Mix 1 can of GFCF Chicken Broth with 1/4 cup corn starch. Add 2 cups of water. Heat over medium heat until it thickens and boils. If it is too thick - add more water. Season with salt and pepper to taste.