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Saturday, November 24, 2018

turkey day voodoo...

Well, Thanksgiving has come and gone. We had a super fun day with our family. We host an "ALL GLUTEN-FREE TURKEY DAY." Let me tell you, it's quite yummy, and you would be hard-pressed to guess any of it was actually GF. I will admit: I did, frantically, call My Sweet Dad (aka MSD) at 10:00 the morning of, wailing over my "mushy" dressing. We are very particular about our dressing. I guess it's really a matter of personal preference. We prefer fluffy, almost crispy dressing. Mine looked like "dressing soup." I was certain it was ruined. However, after some Turkey Day Voodoo, it turned out delicious, if I do say so myself.

I thought I might share the recipe, mainly so I don't forget what I did. (It's adapted from Pioneer Woman's Thanksgiving Dressing.)

TLC's Glorious Gluten-Free Dressing

1 box of Krusteaz Honey Cornbread Mix (prepare per instructions, except sub equal parts butter for oil)
2 Schar Baguettes
1 large Sweet Onion, diced
5 stalks of Celery, diced
1/2 bunch Parsley, chopped
1/2 c. Butter (aka: 1 stick)
5 c. Chicken Stock (mine was not low-sodium, c'est la vie)
1 t. fresh Thyme
1/2 t. dried Basil
1/2 t. Rubbed Sage
1/4 t. Ground Turmeric
1 T. fresh Rosemary
1 Egg, lightly beaten
Salt and Pepper, to taste

Bake cornbread two days before serving. Cut up all bread (corn- and baguettes) and place all of it in a (very) large bowl. The bread needs plenty of time to dry out. I like to keep a few paper towels over mine. MSD always did this. So, I do, too. I also occasionally toss it over the course of two days.

On the day of, preheat the oven to 375 degrees. Melt the butter over medium-ish heat. Add the onions and celery (I chopped everything the night before and it was a HUGE timesaver) and let soften for 5-ish minutes. Add in the chicken stock and all herbs/spices. Ladle over the bread. Give it a good stir. Add the egg. Stir some more. Transfer to a baking dish. I sprayed mine with olive oil, and in the spirit of keeping things real: I used an aluminum pan. There's no shame in my game. Who wants to spend an hour doing dishes? Not moi.

Bake, uncovered, for about 20 minutes. At this point, I pulled mine out and gave it another stir, sending the already browning bits on top to the bottom. Place back in oven. Bake for another 20ish minutes. Again, pull it out. Stir it up. Back in the oven. After another 15ish, minutes, I covered mine, once I had determined it was sufficiently browned and crispy. It probably spent almost two hours in my oven, but along the way, I had to add the mashed potatoes and green beans and bread. I have one oven and lots o' sides.

Y'all. It was good. I was tres proud. Go, me! Now, my gravy on the other hand? Ugh. It's my Everest. I'm hoping to conquer it next year.

We took no pictures, because: of course. I did manage to snap a pic of my fabulous centerpiece (compliments of Trader Joe's. $13. A serious bargain, y'all!) on Friday morning. Let's just focus on the happy flowers.

I hope your Thanksgiving was blessed with family, friends, yummy food and all things cozy. I woke up and felt overwhelmingly thankful for all I have. I'm especially grateful ELC and MSD are moving close to us SOON. SOON, Y'ALL! I'm on pins and needles.


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