posted on November 5, 2011 by Adventuresgfmom
This recipe was originally published in 2009, but I’ve updated it with new photos and substitution recommendations for accommodating additional allergens.
This recipe for Sage dressing hails from my Grandma in Austin, Minnesota (hi Gram!). It is without a doubt one of my favorite Schmidt family recipes and I have such fond memories of making this dressing as a kid every Thanksgiving with my dad. Traditionally, we always stuffed the bird (which apparently, is not a very safe method of cooking it)…but it always came out delightfully moist and we never got sick. For the extra dressing that wouldn’t fit inside the turkey cavity, we would bake that up in a casserole dish in the oven. Equally as good, just a tad drier than the dressing cooked up the turkey’s behind….easily fixed with an extra ladle of gravy. 😉
For the past few years I have been hosting my own Thanksgiving and inviting all my friends who like to taste test for me. The more people I invited however, the smaller my lone oven became. Inspired by my friend Stephanie O’Dea and her Year of Slow Cooking Blog, I thought…why not? So last year, I made EVERYTHING except the turkey in separate slowcookers and it worked like a charm! I prepped all the sides the day before; and put each one in a separate slowcooker. The nighttime temperature here was cold enough that I could leave the crocks on the patio overnight to help save on fridge space (a cooler works great too). For the first time in a very long while, I was able to sit down, watch football and hang out with my friends instead of slaving away in the kitchen.
Oh yeah, I even won a contest for this dressing recipe over at The Savvy Celiac! 😀
Gluten-Free Sage Dressing
Ingredients
- 2 Loaves of Ener-G Light Tapioca Loaf, dried out (this bread is free of: gluten, wheat, casein, dairy, egg, soy, nut, and appears to be corn-free as well, please be sure to double check with the manufacturer)
- 2 cups diced Celery
- 1 1/2 cups diced Onion
- 1/2 cup Butter (for dairy-free: use either coconut oil, Earth Balance, Ghee or you can make your own dairy, corn and soy-free butter)
- 2 Tbs. Rubbed Sage (more or less, to taste)
- 1 quart Gluten-Free Chicken Broth or Stock (I use Kitchen Basics, which is free of: gluten, dairy, eggs, peanuts, tree nuts, fish, shellfish and corn).
Directions
- Dry out bread (I do this by laying the bread on a cookie sheet and placing in a 250° F. oven for about an hour or so, flipping and rotating the bread every 15 minutes. The bread is ready when it’s hard but not burned).
- Break up bread into small pieces.
- Saute celery and onion in butter until tender.
- Add rubbed sage to the celery, onion and butter mixture, stir to incorporate.
- Add sauteed vegetables and sage to bread pieces; mix well.
- Turn into a well greased 2 qt. baking dish or slowcooker.
- Add some chicken broth to slightly moisten…this has always been an “eyeball it” thing for me so I do not have an exact measurement for you. When I bake the dressing in the oven, I add about a cup of chicken broth since it is a dry method of cooking (you can always add more broth if needed). When we used to “stuff the bird,” we would not use any broth because the turkey juices drip into the dressing. For the slowcooker method, you need to add the moisture so you don’t break your slowcooker. For 2 loaves of Ener-G bread, I start with about 1 to 1 1/2 cups of chicken or turkey broth and add more as needed (I live in a dry climate, so I usually end up using close to 3 cups of stock in the slowcooker).
- Dot with butter (or dairy-free margarine).
- Bake at 350 degrees, covered, for 45 minutes OR if using a slowcooker, set to low for 4 – 6 hours, stirring occasionally and adding additional chicken or turkey broth as needed. Depending on how much bread you use, it may need to cook a little longer. Once the dressing is ready, switch over to the warm setting until serving time.
https://www.adventuresofa*glutenfreemom.com/2011/11/gluten-free-sage-dressing-2/
© Heidi Kelly, Adventures of a Gluten Free Mom
What do you serveat your Thanksgiving table, dressing or stuffing?
