Stuffing

Gluten-Free Cornbread Sausage Stuffing
This recipe my husband figured out and is a big hit with the celiac and non-celiac crowds alike! Let's start with the homemade gluten-free cornbread and below is the stuffing recipe.

Cornbread
White corn meal
Butter
Eggs
Salt
Water
Baking powder

Make the cornbread the night before. Follow the cornbread recipe on the package. No sugar. Just corn meal, eggs, water, butter, salt, baking powder. Once it comes out of the oven, slice it up all crazy and leave it uncovered overnight.

Stuffing

Next day:

Two packages of spicy sage sausage
Two large white onions
5 cups water
6 chicken boullion cubes
salt
pepper

- Brown the sausage and set aside. Keep the sausage grease.
- Quarter the onions and then slice. If you don't like slices, dicing is acceptable as well.
- Throw some olive oil in a fry pan and slightly brown onions.
- Add the sausage
- Prepare the chicken boullion
- Get a giant pot and put your crazy sliced up cornbread in it
- Slice up the cornbread some more
- Add sausage and onions and grease and stir like the devil
- Add a lot of sage and pepper and salt
- Pour in your chicken boullion slowly. Pour about half in, then stir. Keep adding boullion and stirring until you have your stuffing at the right consistency. I personally like mine less dry.
- Add more sage, pepper, and garlic to taste
- Stuff bird if you feel like it, but I never do

Fillback's Fried Rice

Recipe from Deborah in Arizona.

Fillback's Fried Rice

4-6 cups rinsed white rice

cooked ham, chicken, or pork, diced

5-6 eggs, beaten

3 carrots, julienne

1 Tablespoon garlic powder

1/2 cup [gluten-free] soy sauce

salt & pepper

1-2 bunches green onions, chopped

Place rice in large pan and cover with water plus 1". Boil until almost dry or approximately 10 minutes. Set aside to cool. Scramble eggs in large wok. Add meat and carrots and cook 3 minutes. Add cooled rice, spices, and soy sauce and mix thoroughly. Lift rice from bottom, do not stir. Add green onions and hear for 10 minutes.

*may add peas as desired

Prairie Bread

Mike in California told us about this Prairie Bread from Whole Foods. Apparently, it's the best GF bread he has ever eaten. He put turkey, alpine swiss, and tomato between two toasted pieces. Mayo, pepper, and parmesan cheese cover the insides of the toasted bread.

Thanks, Mike!

***

Here is their contact information for their GF baked goods:

Whole Foods Market Gluten-Free Bakehouse

2800 Perimeter Park DriveSuite C

Morrisville, NC 27560

email: Glutenfree.Bakehouse@wholefoods.com

kill.the.gluten goes public

WE HAVE SOME EXCITING NEWS!

We are changing the way we do things here at kill.the.gluten.

Melanie and I have discussed how some recent positive changes in our lives have given us both the opportunity to evaluate how we spend our time. We are both experiencing a re-prioritizing of sorts and have found that we would love your help keeping this blog alive and kicking. Because we do love it and have heard from many of you how much you love it.

We have decided to make this a community gluten-free recipe blog!

We think it's a great idea. Help us continue to contribute helpful meals, tips, product ideas for the ever-growing celiac family out there. We know there is a need, our readership stats and google searches tell us so. We would love for you to join us in contributing to this yummy space!

Here's how you can:
1) it can be a meal, product you love, or gf tip to share

2) send us a photo of the meal or product to kill.the.gluten@gmail.com
(it doesn't have to be fancy or perfect)

3) the recipe should be somewhat easy

4) the meal has to be YUMMY

5) tell us who you are
(your name, link to your site if you have one, state you live in, anything you want us to include in the posting)

Looking forward to working with each and every one of you!!!!

Cheers,
Liz and Melanie

Green Chile Chicken Enchiladas

I finally mastered the green chili enchilada recipe using a can of gluten-free cream of chicken soup (it was runny the last time I tried). I followed the recipe we posted before. This time I boiled the can of soup first and slowly whisked in rice flour one teaspoon at a time until desired thickness. It was so good our little family ate the entire thing. My toddler had three helpings. Yummy.

I will repost the adjustment to the recipe that worked for me.

Green Chile Chicken Enchiladas

1 can of gf cream of chicken soup

3-4 teaspoons of rice flour

8 oz sour cream

1 small onion, diced

1 (16 oz) jar green salsa, I use Herdez Salsa Verde

1 (4 oz) can green chiles

2 cups chicken breast, cooked and shredded

2 cups cheddar cheese, grated

1 dozen corn tortillas

In a saucepan boil the soup and gradually add the rice flour with a whisk until desired thickness (will thicken upon cooling). Set aside to cool. Pour into a large bowl and add sour cream, salsa, and green chiles, onion, and stir. In a 9x13 pan, spread a small amount of sauce. Layer 4 tortillas, chicken, sauce mixture, and cheese. Repeat layers two more times. Cover with foil and bake in a 350 oven 30 minutes, or until heated through.