Chef Dave Mallari, owner of Sinful Kitchen in Portland, caters to people with and without Celiac Disease and gluten sensitivity. Just about everything on his menu can be made gluten free. Why? Mallari knows how difficult it can be to find delicious, gluten free food, he's had Celiac Disease for eight years.
Gluten is essentially a mixture of proteins found in grains and wheat that some people have varying difficulty processing. The solution? Remove the gluten and replace the ingredient with an option that will make everyone happy!
On Thanksgiving, don't leave anyone at the table out. Here are two of Chef Mallari's gluten free recipes that are so tasty, you won't be able to tell the difference.
Gluten Free Cornbread Stuffing with Andouille and Pecans
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
• 8-9 cups of crumbled gluten free cornbread
• 12 ounces andouille sausage, quartered and diced bite size
• 1 diced red bell pepper
• 1/4 cup diced scallions
• 3 stalks of celery, minced
• 3/4 cup toasted coarsely chopped pecans
• 1/2 teaspoon Bell’s Seasoning
• ½ cup dried cranberries
• 1 cup chicken stock/broth
• 1 stick unsalted butter
1. Crumble cornbread and place in a very large bowl.
2. Cook the sausage, bell pepper, celery, scallions and cranberries in the butter for about 5 minutes. When done mix in the pecans, and Bell’s seasoning then add the mix to the cornbread sausage mixture. Stir to combine. Add 3/4 cup of chicken stock and stir, adding more chicken stock as needed. The mixture should be damp but not soaking wet.
3. Pour stuffing into a 9 x 13 lightly greased baking pan or to muffin tins if you’d like individual portions.
4. Bake in a 350°F oven, covered with a lid or foil, for about 15 minutes. Remove lid/foil and let brown for another 5-10 minutes, or until heated through. If you’re making a turkey in the same oven, you can cook the stuffing at the same temperature.
Gluten-Free Mushroom Gravy
Makes 3½ cups
2 TB oil of your choice
½ cup minced yellow onion
2 cloves garlic, crushed or finely minced
¼ tsp dried thyme
1 pound sliced mushrooms
¼ tsp salt
4 cups chicken or turkey stock, divided
2 tbsp cornstarch
1 tbsp chopped fresh parsley
freshly ground black pepper
1. Heat 2 TB oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 1 minute, until starting to soften. Add garlic and thyme and sauté 30 seconds.
2. Reduce heat to medium, add mushrooms and salt. Cook 5-10 minutes, stirring occasionally until mushrooms have cooked down and are browned.
3. Add 3 cups chicken/turkey stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup chicken/turkey stock with cornstarch and drizzle into pot while whisking. Simmer on medium-low heat, stirring often, until thickened, about 20 minutes.
4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.
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