CLASSIC GLUTEN-FREE STUFFING
Provided by Shauna Ahern
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
- Cover with gravy, immediately.
PANCETTA, LEEK AND MUSHROOM STUFFING WITH GOAT CHEESE
Provided by Kelsey Nixon
Time 1h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, melt the butter. Add the celery and leeks and cook, stirring, until fragrant and softened, about 5 minutes. Add the mushrooms, sage, thyme, salt and pepper and cook until the mushrooms are soft, 5 minutes. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the stuffing and cooled mixture. Add the pancetta and eggs and mix well. Transfer the mixture to the prepared baking dish and top evenly with the goat cheese.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
GRIDDLED LEEKS & GOAT'S CHEESE
A simple but attractive way to serve leeks, in long lengths with crumbled goat's cheese and a drizzle of balsamic, increase the quantities for a great dinner party side dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.
- Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat's cheese. Drizzle with balsamic vinegar to serve.
Nutrition Facts : Calories 321 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
ROAST CHICKEN WITH LEEK, TARRAGON & GOAT'S CHEESE STUFFING
Perk up a roast chicken with a unique stuffing
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 11
Steps:
- Chop the leeks and onion fairly finely: use the pulse button if chopping them in a food processor, so they don't turn to mush. Melt 25g/1oz butter in a large frying pan placed over a lowish heat and fry the vegetables gently for about 10 minutes, stirring frequently, until soft. Set the pan aside to cool.
- Strip off all the herb leaves and put them in a food processor with the remaining butter, the cheeses, breadcrumbs and the cooled vegetables. Season, then pulse until the mixture is a rough, sticky, dough-like mass.
- Preheat the oven to 200C/gas 6/fan 180C. Place the chicken with the large cavity facing towards you. Remove and discard any fat remaining inside the opening. Now gently separate the skin over the breast area from the flesh beneath: use the tip of a small knife to get going, then gently ease your fingers in between and work them to the far end on both sides of the breast bone.
- Without tearing the skin, push in dollops of stuffing, massaging them right down and over the flesh. (Put any leftover stuffing into the small neck cavity.) Pull the skin back into place and seal in the stuffing by stitching 2-3 wooden toothpicks through the edges of the opening, like a needle in a tapestry. You can make the stuffing up to 24 hours ahead, keeping it cling-filmed in the fridge.
- Put the chicken in a snug-fitting roasting tin, smear the skin with oil and season. Roast the chicken, breast-side up, for 30 minutes. Turn the chicken on its side, basting with any juices, and roast for a further 30 minutes, then roast for an equal period on the other side. Now turn the chicken breast-side up again, and continue to roast for 10-30 minutes, or until the juices run clear when a skewer is poked into the thickest part of the thigh.
- Leave the chicken to rest in the tin for 15-20 minutes, loosely draped with foil. To serve, first remove the toothpicks, then carve the chicken, spooning some of the soft stuffing onto each serving.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
GLUTEN-FREE STUFFING
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
More about "gluten free stuffing with leeks goat cheese recipes"
FRITTATA WITH GOAT CHEESE AND LEEKS - GLUTEN FREE …
From glutenfreehomestead.com
4.7/5 (3)Total Time 25 minsCategory BreakfastCalories 305 per serving
- Add leeks and season with a little salt. Stir and cook for about 6 minutes until the leeks are tender and slightly brown. Transfer to a plate and set aside.
- Whisk the eggs in a mixing bowl. Add 1/2 of a teaspoon of salt and a dash of pepper. Stir in goat cheese, sage and your cooked leeks.
VEGETARIAN GLUTEN-FREE THANKSGIVING RECIPES • THE BOJON …
From bojongourmet.com
5/5 (6)Total Time 1 hr 30 minsCategory Brunch, Side Dish, Vegetarian Main DishCalories 411 per serving
GLUTEN FREE STUFFING - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
5/5 (5)Total Time 1 hr 45 minsCategory Side DishCalories 248 per serving
QUICHE WITH LEEKS, THYME AND GOAT CHEESE
From evergreenkitchen.ca
GLUTEN-FREE CORNBREAD STUFFING WITH CHESTNUTS, LEEKS, …
From bojongourmet.com
GLUTEN-FREE STUFFING WITH LEEKS & GOAT CHEESE | RECIPE
From pinterest.com
LEEK & GOAT CHEESE STUFFING - VERMONT CREAMERY
From vermontcreamery.com
Servings 6Total Time 1 hr 15 mins
GLUTEN-FREE PIE CRUST: LEEK AND GOAT CHEESE QUICHE RECIPE - THE …
From thedailymeal.com
PANCETTA, LEEK AND MUSHROOM STUFFING WITH GOAT CHEESE
From recipenet.org
SWEET POTATO CRUST QUICHE (WITH GOAT CHEESE AND LEEKS)
From meaningfuleats.com
SPRING BEET SALAD WITH GOAT CHEESE RECIPE RECIPE | RECIPES.NET
From recipes.net
MUSHROOM AND GOAT CHEESE STUFFED PEPPERS RECIPE
From recipes.net
GLUTEN FREE STUFFING RECIPE — HOW TO MAKE GLUTEN FREE STUFFING
From delish.com
10 BEST GOAT CHEESE GLUTEN FREE RECIPES | YUMMLY
From yummly.com
GLUTEN-FREE STUFFING WITH LEEKS & GOAT CHEESE | PUNCHFORK
From punchfork.com
RECIPES CHEESE-TOPPED LEEKS [GLUTEN-FREE] | SOSCUISINE
From soscuisine.com
GLUTEN-FREE STUFFING WITH “CREAMED SPINACH” AND LEEKS (VEGAN)
From feedmephoebe.com
MOREL MUSHROOM AND GOAT CHEESE OMELETTE RECIPE
From recipes.net
GLUTEN FREE STUFFING WITH LEEKS GOAT CHEESE RECIPES
From findrecipes.info
EASTER SALAD WITH GOAT CHEESE AND BEETS RECIPE
From recipes.net
GLUTEN-FREE STUFFING WITH LEEKS & GOAT CHEESE - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love