Thanksgiving…Day 3 of 4

Oh my! So last night smelled like Thanksgiving in my kitchen! I had dinner going, gluten-free pizza, the gluten free stuffing, and an apple pie. Let me tell you it was intoxicating. Of course, gluten free pizza isn’t on the menu for Thanksgiving Day, but it was wonderful last night! I had to feed the tribe and that was quick and easy for me to make so I could keep on making all the Thanksgiving goodies. 

This was dinner, it’s probably my favorite pizza of all time!

Once I got this in the oven I started on the Rice Stuffing!

So without torturing you all any further here is the gluten-free stuffing that I make for Thanksgiving. Now, I will tell you this is not your typical stuffing. I don’t use any type of bread, I use rice instead and a little secret ingredient, that shocks people every time, Rice Chex. Yes, I said Rice Chex! After this dish was done last night, everyone tried just a little, and I think we all could have eaten the whole thing!

These are my ingredients:

INGREDIENTS:

4 1/2 cups Instant rice (I use brown rice)

2 large leeks

4 large carrots, peeled and diced

4 Celery stalks, chopped

1/2 cup butter (1 stick)

1 tsp Sage

1/4 tsp Chopped Rosemary, or dried

1/4 tsp Crushed Thyme

1 1/2 cups Rice Chex cereal (crushed)

1 (26oz) chicken stock

Heat a large pot on the oven with olive oil and your butter. Chop carrots, leeks, and celery. Add carrots and celery to the pot and let them cook for just a bit to soften, then add in your leeks. I let all of this simmer for about 10-15 minutes stirring constantly. Add some salt and pepper. Once everything looks cooked through and softened, I will then add in my instant rice and seasonings. Mix the rice and seasonings with your vegetables and then add your box of chicken stock. Bring to a boil, reduce heat and add in your crushed rice chex. Mix well to combine. I turn off the heat at this point and cover to let everything just sit and mesh together. Once it was cooled I spooned it all into a dish popped a lid on it and will refrigerate it until Thanksgiving day. Then I will throw it in the oven on 350 and let it warm for about 20 minutes. Make sure you stir it about half way through warming.

This recipe is so yummy! I have had left overs of this and will add chicken and ham diced up in it. My kids love this rice stuffing! While we were cooking it last night it smelled so delicious in our kitchen! Once it was finished eveyrone came over to “taste test” to make sure it was good!

Once I wrapped the stuffing up it was onto the apple pie. I will post that recipe in a seperate post. This apple pie is for my gluten eating company. Here’s a sneak peek. Let me just say, this pie is delicious! I am not a pie eater and when I have tried this in the past, in my gluten eating days, I would only have a bite. That one little bite was mouthwatering.

 

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