It’s been a busy day full of cooking and sewing. I hope you are all having a great holiday week! I haven’t actually made this today, but I’ve baked the bread. Tomorrow I will finish the stuffing in time for the family meal. I’ll try to add a good picture later.
I can’t figure out where I got the millet bread recipe, so I’ll share it below.
Ruth’s Gluten Free Thanksgiving Stuffing
1/2 loaf sandwich bread and 1/2 pan millet bread, a few days old, chopped in one inch cubes
1/2 onion, small diced
2 stalks celery, thinly sliced
1-2 cloves garlic, minced
2-3 Tbsp olive oil
8-10 fresh sage leaves, minced
1 tsp salt, to taste
1-2 cups broth (turkey, chicken, or vegetable)
Preheat the oven to 350 degrees.
Saute the celery, onion, and garlic in the olive oil until translucent, 5-8 minutes. Add the sage and salt. Saute for 1-2 more minutes.
In a large bowl mix the onion blend with the bread until evenly distributed. Stir in the broth about 1/4 cup at a time until you are happy with the stuffing consistency. Use less if you want a more bread-like product. Use more if you want something closer to a savory bread pudding–whichever makes you happy.
Fill a large casserole dish with the stuffing and bake for 20-25 minutes. Serve with turkey and all the trimmings.
1 1/2 cups millet flour
1/2 cup garbanzo flour
2 tsp guar gum
3 Tbsp baking powder
1/2 tsp salt
1/4 cup mild flavored cooking oil
1/4 cup honey
1 cup water
Grease one cast iron skillet or 8 inch square cake pans. Preheat the oven to 375 degrees.
Mix dry ingredients in a bowl. Pour in cooking oil, honey, and water. Stir completely until the mixture is thick and moist.
Spoon batter into loaf pan. Bake 30-40 minutes or until tester comes out clean.