Gluten Free Stuffing

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Gluten Free Stuffing

With all of the grain-less bread options out there you have many healthy options these days.

1-20 Ounce Gluten Free Bread (in the frozen section)

1 Cup Golden Raisins

2 Cups Low Sodium Chicken Broth (1 Cup at a time)

2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO

½ Onion, chopped

1 Medium Blub Fennel, chopped white part only

1 tsp salt

2-3 TBSP Bells Poultry Seasoning

Oil a 3 quart baking pan with a brush.

Preparation

Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.

Place 1 cup raisins and 1 cup broth in saucepan and bring to a boil. Boil for 5 minutes and remove from heat. You can also microwave for four minutes. Set aside to cool.

In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.

Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.

Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.

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Roasted Chicken Breast Snack Strips

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Servings: 8-10
Prep time: 0:10
Total time: 1:00
Categories: Chicken & Other Poultry
Source: JudeTheFoodie.com

Ingredients

• 3 ½ – 4 Pounds skinless boneless chicken breasts

• Jude The Foodie House Seasoning:

• 1 ½ Tsp Old Bay Seasoning
• 1 Tsp Onion Powder
• ½ Tsp Dried Rosemary
• ½ Tsp Dried Thyme
• ½ Tsp Garlic & Herb Powder
• ½ Tsp Dried Mustard
• ½ Tsp Fresh Ground Pepper
• ½ Tsp Corse Salt

• Or use Hunters Blend seasoning from D’Avolio

Directions

Makes 3 ½ – 4 pounds

Preheat oven to 400F degrees.

Mix all dried ingredients in a bowl with fingers rubbing herbs to get the essential oils.

In 13” x 9” glass baking dish drizzle about 1 TBSP D’Avolio Milanese Gremolata Olive Oil. With clean hands, rub oil around dish. Place chicken breasts in dish and coat with oil. Sprinkle half the dry mixture on chicken and rub. Flip chicken and repeat rubbing chicken well with mixture. Place in 400F degree oven for about 25 minutes until cooked through and juice is clear.

Remove from oven, cover tightly with foil and cool.

Either slice in strips or store chicken in well sealed plastic container and refrigerate. The strips make a great lean protein snack. Make these up over the weekend for use during the week.

from http://therecipeboxapp.com

JudeTheFoodie.com

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