Special Ocassions

                              Thanksgiving

                         Gluten Free Stuffing

For the Bread:
1 cup warm water
1 1/2 tablespoons instant dry yeast
3 eggs
1/4 cup brown sugar
1 cup Tapioca Flour
1/2 cup Potato Starch
1 cup White Rice Flour (your choice of brands)
2 teaspoon Xanthan Gum
1 teaspoon baking powder

1 teaspoon salt

 - Combine water and yeast. Let it sit for a couple minutes.
 - Add eggs, brown sugar, tapioca flour, potato starch, 1/2 cup of the white rice flour, the xanthan gum, baking powder, and salt.
 - Stir until smooth.
 - Add remaining 1/2 cup of rice flour and stir to combine. (this makes it easier to stir.)
 - Pour it on a greased baking sheet and allow to rise for about 30 minutes.
 - Bake at 350F for about 45 minutes.
 - That's it. Get it as golden as desired. Basically a big biscuit.

For the Stuffing:
6 cups dry bread cubes (cook at 200F until dry or chop into cubes and set out for a day or two until dry)
A few tablespoons olive oil or butter
2 teaspoons minced garlic
1 cup chopped yellow onion
1 cup chopped celery
2 teaspoons Italian seasoning (your choice)
3 cups chicken stock
1 egg, slightly beaten

 - Saute garlic, onion, and celery.
 - Add bread and seasoning.
 - Add chicken stock and egg, mix just until combined (don't over mix).
 - Dump into a greased baking dish.
 - Bake for about 30 minutes at 350F or until the top is toasty.
                          ________________________________

                    Cornbread and sausage stuffing

Ingredients:
1 pound pork sausage (your choice, but for healthier eating use organic grown pork)
2 tablespoons unsalted butter
1 large onion, chopped (red or white , red gives more color as well as a stronger flavor. Could also use challets)
2 celery stalks, chopped
10 fresh sage leaves, chopped
1/4 cup flat-leaf parsley, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper (freshly ground works better, but can use whatever is handy)
1 recipe grain-free cornbread (some recipes have jalapenos in it, you can leave those out if preferred) cut into cubes and leave uncovered overnight to dry.
1 cup chicken stock (your choice of brands or homemade)

3 large eggs

Instructions:
 - Preheat oven to 350ºF, adjust rack to middle position.
 - Cook pork over medium heat in large skillet.
 - Using slotted spoon, (drains excess oil from pork) transfer to large bowl.
 - Melt butter with any leftover fat from the ground pork in skillet.
 - Add onion and celery. Cook, stirring frequently until onions are just turning translucent, about 5 minutes.
 - Stir in sage, parsley, salt and pepper.
 - Pour mixture into the bowl with pork.
 - Add dried and cubed cornbread to onion and pork mixture.
 - Whisk chicken stock and eggs in a medium bowl. Pour over cornbread mixture and gently toss until all ingredients are covered.
 - Pour into baking dish.
 - Bake for 30-35 minutes until the top is golden brown.
 - Serve.
                       ____________________________________