By this time, you’ve probably seen at least 27 different ways to make gluten-free Thanksgiving stuffing. Even the New York Times shared celiac-friendly versions on their Well blog. For the majority of these sides, the focus is on using nutritious ingredients like quinoa, brown rice, apples and squash.
Now, I’m game for trying these new gluten-free options, but on Thanksgiving Day, all I want is the bready stuffing I grew up eating. I’m sure many of you can relate.
Years ago, that hope, like the turkey, went unfilled in gluten-free kitchens. Few alternatives were available to create a suitable bread-based Thanksgiving stuffing. Today, there are plenty of options to choose from, thanks to the improved quality and availability of gluten-free bread.
In our new Alternative Appetites video, Dan Kohler shares his favorite gluten-free Thanksgiving stuffing recipe, using Rudi’s Gluten-Free Multigrain Bread as the base for the filling. He layers on the flavor with additions like fennel, sage and hazelnuts, which also boost the nutrition profile of this dish. Is it as healthy as a quinoa-pumpkin-kale combo? Probably not, but it will give you that taste of childhood you’ve been dreaming of.
Watch the video:
Watch more Alternative Appetites gluten-free cooking videos at www.CeliacCentral.org/cookingvideos.
Get more gluten-free holiday tips at www.CeliacCentral.org/holiday.