I know many are cooking for Thanksgiving! I will be posting many recipes, later this week; however, here is a simple Thanksgiving stuffing for those that don't have time to labor over bread(s) from scratch.

Ingredients

1 8x8 pan cornbread (Bob Red Mills (follow Recipe)

5 bread rolls (pamela's) or 2 slices of bread toasted (Udi's)

1 /2 stick butter or 1/4 olive oil

1 cup celery chopped

1/2 onion or whole onion if small, chopped

2 Tablespoons sage (McCormick)

2 teaspoon thyme (McCormick)

1 tsp salt (kosher)

pepper to taste (McCormick)

2 eggs

2 1/2 cups or more of Chicken broth (Pacific-low sodium)

Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened

Directions:

Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread and then pour celery/onion mixture over cornbread and mix. Taste, add more seasoning just a tad at a time til just right.

Lightly beat eggs and mix in. Add chicken broth a little at a time until moistened to desired consistency.

Pour into buttered baking pan and refrigerate.

Bake at 350 degrees (F) next day 30-minutes or so until bubbly. Pour more broth over if needed as it cooks if it looks dry.

For those living in the Amarillo area, "Amarillo Magazine' does a great job each month spotlighting our wonderful city, sites and community. It was an honor and privilege working with them to do a gluten-free spotlight!

I will post these recipes on here, but first, you must check it out here! From glutenfree french bread, fried chicken and cinnamon rolls, you can't beat these tasty recipes by Eat Drink & Be Murray! Thanks to Amarillo Magazine for platforming the awareness for celiac disease & a gluten-free lifestyle.  It's not about what you CAN'T eat, but what one CAN eat!!!

Photo by Shannon Richardson recipes courtesy of Tara Murray.  

Amarillo Magazine

Mr. Murray and I spent Memorial Day at my family's Ranch. Sausage, Biscuits & Gravy is a must for the perfect hearty breakfast. No more are the days where the gluten-free people have to grab their banana and dream of the days of old. This is the perfect recipe. (Excuse the over-easy egg, we were too excited and hungry to take a pic)

Ingredients

1 cup gluten free Betty Crocker Bisquick

1 cup Pamela's gluten-free Bread Mix **What do to do with the rest

1/3 cup butter (room temperature)

2/3 cup milk

3 eggs

Directions

Heat oven to 400 F.  Combine the flours thoroughly. Cut BUTTER into mix. Stir in remaining ingredients until soft dough forms. Drop by spoonfuls onto ungreased cookie sheet. Bake 13-16 minutes or until golden brown. Makes 10 biscuits.

**Keep this flour as an all-puropse flour and use the yeast for another recipe! Or if you are feeding more than four, double the recipe & use the leftover of Pamela's flour for gravy).

Sausage:

Make your sausage patties approximately ½ inch thick. Place on skillet (preheated on medium).  Cover and cook 5-7 minutes, and turn patty over.  Continue cooking another 5-7 minutes, or until juices run clear (no pink).

Set aside. Keep grease & skillet for gravy!

Gravy:

2 tablespoons butter

3 tablespoons gluten-free flour (arrowhead & tapioca)

1 to 2 cups milk

Turn heat down to low simmer and briefly remove pan from heat. Immediately put 2 tablespoons butter into grease.  Add 3 tablespoons flour; whisk constantly until it's pasty.  As you whisk, transfer frying pan back onto low heat right after you add in flour. Slowly and gradually add in milk, whisking constantly for 5 to 10 minutes. (By gradually adding milk, lumps will not form.) Whisk until thickened. If gravy is too thick, add more milk. If it’s too thin, in a separate cup add 1 tablespoon flour to 2 tablespoons warmed milk and whisk until pasty then add to gravy. Add a dash of salt and pepper to taste and serve immediately.

It's been five years in the making with this recipe, and it's now better than before! (Your friends will have no idea it's gluten free

Dry ingredients:

1 3/4 cups French bread mix (1 1/4 cups gluten-free all-purpose, ½ cup tapioca, 2 tablespoons flaxseed meal, and 1 packet unflavored gelatin)

2 1/2 teaspoons xanthium gum

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1 packet yeast

Wet ingredients:

2 egg whites

1/2 teaspoon vinegar

1 1/2 tablespoons canola or safflower oil

3 tablespoons lukewarm milk or non-dairy substitute

2/3 cup warm water or milk, depending on tolerance

 Directions

Line cookie sheet or French bread pan with oil or gluten-free wax paper. In bowl of heavy-duty mixer, combine dry ingredients (including yeast). If you prefer dry milk powder or nondairy substitute, you can replace wet milk and add it here. In small bowl, slightly beat egg whites with fork, then add vinegar and oil, beating to combine. Add to dry ingredients. Immediately add milk and most of warm water, and beat on high for 3 minutes. Check after first few seconds of mixing to see if more water is needed. Spoon dough into French bread pan or onto cookie sheet in the shape of a French loaf. If necessary, smooth top with greased fingers.

Cover and let rise for at least 35 minutes for rapid-rise yeast, 60 to 75 minutes for regular yeast.

Bake in preheated, 425-degree oven for 25 to 30 minutes, or until nicely browned and loaf sounds hollow when thumped.

Variation: Add 1 teaspoon of rosemary or cinnamon to dry ingredients per cup of flour.

Make 8 to 10 servings

Mr. Murray and I can't quite figure out what to call these, but we do know they are yummy! Tonight we had tapas, and it was the perfect addition to our meal!

Dry Ingredients

1/4 cup tapioca flour

1 3/4 cup gluten free flour (Arrowhead Mills)

2 TBSP ground flaxseed meal

1 tsp baking powder

1 tsp xanthum gum

1 tsp salt

Wet Ingredients

1 egg + 1 egg white (lightly beaten)

1 TBSP oil

1/4 cup milk (warmed)

3/4-1 cup water (warm)

Directions

Preheat oven to 425 Degrees F.  Place cookie sheet or pizza stone on lower rack.

In a large stand mixer combine, or sift, the dry ingredients. Mix-in the eggs, oil & milk.  Gradually add the water. Mix with the paddle handle on high for 3 minutes.  Spoon onto oiled foil.  Use the oil or water to form into balls and then smash them until 1/2 inch thick, leaving the edges a little higher.  Cook on warmed cookie sheet on the middle rack for 8-10 minutes.

Now is the fun part, when serving open up the top layer and there is a perfect 'pocket' opening!

Alternative: add 1/2 cup sharp cheees when adding the eggs, oil & milk. Or 1 TBSP oregano in dry ingredients!

It has taken five years to finally make the correct texture, taste and consistency to my Grandma's dumplings, gluten free style of course! I was so excited...I forgot to take a picture; so here's my overflowing plate on Thanksgiving day.  The turkey is walling them in...

Happy Thanksgiving!

Ingredients:

favorite gluten free dough (refrigerated for atleast 1 hour (pamela's, 123 pantry bread mix is great)

1 stick butter (Land-o-Lakes unsalted)

4 containers gluen free chicken broth (Pacific- low sodium)

Salt to taste (Kosher)

1 tsp Pepper (or to taste) (McCormick)

1 tsp Garlic (McCormick)

tsp lemon pepper blend (or use lemon zest & extra pepper) (McCormick)

tsp onion powder (McCormick)

Gluten free all purpose flour

Directions:

In a large sauce pan, melt butter on medium heat, right before it's complete melted, add chicken broth and bring to boil.  Add spices.  Pull dough to the size of about a quarter and roll in gluten free flour, drop in boiling water.  Continue until all the dough is gone, stirring occassionally. Let the dumplings simmer for 15 minutes, if the sauce does not thicken, in a small glass add a 1-2 Tbsp off flour in 1 Tbsp water and stir until a paste forms.  Then add it to the sauce pan. 

Season to taste. This is a great sauce for a gravy or add gluten free sausage for breakfast!

Ingredients 

1 8x8 pan cornbread

5 bread rolls or 2 slices of bread toasted (Pamela's)

1 /2 stick butter or 1/4 olive oil

1 cup celery chopped

1/2 onion or whole onion if small, chopped

2 Tablespoons sage (McCormick)

2 teaspoon thyme (McCormick)

1 tsp salt

pepper to taste

2 eggs

2 1/2 cups or more of Chicken broth (Pacific-low sodium)

Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened

Directions:

Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread and then pour celery/onion mixture over cornbread and mix. Taste, add more seasoning just a tad at a time til just right.

Lightly beat eggs and mix in. Add chicken broth a little at a time until moistened to desired consistency.

Pour into buttered baking pan and refrigerate.

Bake at 350 degrees (F) next day 30-minutes or so until bubbly. Pour more broth over if needed as it cooks if it looks dry.