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.


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.


Quinoa Turkey Mini Balls

I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.

But, as I have been thinking of how different they are, I keep eating them.

Quinoa And Turkey Mini-balls

quinua balls

Servings: about 50 small balls
Categories: Beef, Veal, Pork & Lamb, Vegetable


• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth

• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )

• ½ lb Ground Turkey

• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme

• ½ Grated Cheese
• 1 Egg

• ½ -¾ c Extra Virgin Olive Oil


Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.

Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.

Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.

Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.

Line a heavy baking pan with foil. Drizzle olive oil on foil.

Add about ¼ cup Extra Virgin Olive Oil to a small bowl.

With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.

Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.

I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.

I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.

 Any suggestions?

Have a yummy day!!!

Comfort In A Bowl – Jude’s Shredded Chicken Stew



I love food in a bowl. Macaroni…corn flakes…ice cream…

Each one of those things makes me happy, gives me that warm fuzzy feeling that makes a great bite of something worth the time, expense or both.

When I travel and know I may never return to the area of the world I am I always ask “if I never return, what is the one bite I should remember “insert city name here” by?

In St. Louis the answer was chicken and biscuits. Gosh. That seemed pretty pedestrian but since I asked I took the advice. That bite came so long ago but I still remember the buttery biscuits over a chunky and creamy chicken stew. I was traveling alone for business and remember that evening not just for the meal but because after dinner I went to the lobby bar, busy with folks participating in the Variety Club Telethon. Lou Rawls was the celebrity host and chat with me about the mission of the organization. It was just a few short years after our son died and he was very kind. It was exactly 23 years ago this month because my best memory of that trip, however, was coming home and finding I was expecting our son.

Chicken and biscuits…food in a bowl…warm fuzzy…this is how my mind works.

My friend recently asked me if I had a good recipe for chicken and dumplings. Honestly I had no idea what the difference between chicken and biscuits and chicken and dumplings was. The Internet is a beautiful thing. I did a little research and learned dumplings and biscuits are made from the same biscuit mixture, which varies regionally, but cooked differently.

The chicken is cooked in a liquid (usually water which miraculously turns to chicken broth when simmered with a chicken and other good stuff) and then removed. The biscuit mixture (I saw some recipes where the only biscuit mixture preparation was “pop open the tube”) is dropped in the broth where it turns into moist, dense drops of goodness called dumplings. The broth is then thickened and the chicken and vegetables are added back in and simmered a bit more to cook the chicken and dumplings through.

Chicken and biscuits are a savory chicken stew finished in the oven with biscuits baked on top. If you put the mixture into a bowl, cover it with a pastry dough and bake you’ve just made chicken pot pie.
At our house we like the stew straight in the bowl. I have played around with some ingredients and offer you my twist on this savory chicken recipe which when eaten from a bowl is meant to bring back a memory of home.

Jude’s Shredded Chicken Stew

Servings: 10
Prep time: 1:00
Total time: 11:00
Categories: Chicken & Other Poultry, Soup & Stew


• 4-5 lb Chicken Thighs, bone in, skin removed
• 2 Potatoes
• 3 Parsnips
• 4 Carrots
• 3 Stalks Celery
• 10 oz Pearl Onions**frozen are fine but see below for an easy tutorial on using fresh pearl onions
• 6-7 oz Shitake Mushrooms
• 1 12oz-16 oz bag Frozen Peas

• 2 Tbsp Butter
• ½ c flour


Peel and cube all vegetables. Clean mushrooms, remove stems, cut in half then chop. Add to slow cooker.

Boil pearl onions for three minutes, rinse in cold water and drain. With one hand remove stem while squeezing onion out with the other. Add to slow cooker.

Season vegetables with about 1 tablespoon coarse salt and fresh ground pepper. Mix with hands.

Remove skin from chicken and place on top of vegetables. Season generously with Old Bay seasoning. Cook on low for 9-10 hours.

Remove chicken from slow cooker into a bowl, saving any drippings.

Using a turkey baster, remove as much liquid as possible, at least two cups.

Add frozen peas.

Cool chicken to the touch and remove from bones. With two large forks, shred chicken and add back to slow cooker.

In medium saucepan, over medium heat melt 2 tablespoons butter. Whisk in ½ cup flour and heat through. Add 2 cups liquid from slow cooker. Whisk gravy until thick. Fold in gently to chicken mixture.

Cover and heat on medium for 15 minutes.

Serve in bowls with bread and butter.

**how to peel pearl onions

Add to boiling water and cook about 3-4 minutes.



Cut stem.


Squeeze into bowl.


Linguini and Littleneck Clams

20120915-083514.jpgA bag of Littleneck Clams jumped into my shopping basket. The fishmonger put them in a plastic bag so it wouldn’t leak but gave me stern instructions not to close the bag and suffocate them. I appreciated the info but was a little bummed about the image…I try not to meet my food before I eat it. That may be a strange characteristic of a foodie but it works for me!

I know many of you need a recipe when you cook but read this through and get some confidence. You can do this!

Buy a bag of fresh Littleneck Clams, a pound of linguini, a package (jar or tin) of anchovies packed in oil, 2 lemons, a container of vegetable stock, fresh thyme and fresh parsley. You could use fresh garlic but this is a perfect use of the chopped garlic in a jar. No! It is absolutely not cheating! Absolutely not! You also need a bottle of good white wine…some for the pot and some to drink while cooking and eating :o)

Put a pasta pot filled with cold water on high. When the clams are steamed (see below) cook the linguine. Do you know why you should use cold water? Your hot water pipes may have sentiment or other things which can alter the quality of drinking water so always use cold water for cooking, coffee, tea etc..

With a brush, over cold water, scrub each clam vigorously to remove sand. You will never completely eliminate all of it but do this to remove as much as possible.

Remove stems (keep them for the clam pot) from parsley and coarsely chop. Zest one lemon and add it to the chopped parsley. Set aside for plating.

Open the white wine and pour yourself a glass. That’s what we call cooking wine in our house.

Put clams into a pot and pour about a cup of white wine (don’t use a measuring cup, learn to eyeball, it’s about four “glugs” from the bottle). Add about a cup of the stock to the pot along with a handful of fresh thyme. If I were to say what the most critical add in here, I would say its the thyme. It makes a big flavor impact. Dry is ok, too but the fresh looks cool and we want our food to look cool, right? After all, we do eat with our eyes first!

Put a cover on the pot and heat on high until the liquid gets to a boil. Reduce heat to medium and check in 5 minutes to see if they are opening. Once the clams begin to open remove each opened clam with tongs into a big bowl. If there are any unopened clams in the pot once the majority are open, discard them. They are not good and potentially dangerous to eat. Keep the precious liquid in the steam pot for use in the sauce.

In a heavy skillet (my well seasoned cast iron is my pal) heat about 1/4 cup good EVOO on medium high heat. Add anchovies in their oil (I got this great idea from Rachel Ray) and cook until nearly melted into the oil. Add about 4-5 minced garlic cloves or 2 heaping teaspoons of jar garlic and stir for about a minute. Lower heat to medium low.

Set aside about 5-6 clams per serving (technically you should get 4 servings from this but we usually barely feed 3) then remove the clams from the remaining shells and add to pan.

Roll each lemon a few times to release juice, slice in half and squeeze juice into pan over your cupped hand, catching the seeds. Remember, seeds taste bitter so try to avoid them. Add another cup of wine. Raise temperature again to medium high and reduce liquid by about half. Add a tablespoon of butter and melt into the shiny sauce.

Drain pasta and put into a large pasta bowl. If you don’t have a large pasta bowl, no worries, simply put the cooked linguini back into the pasta pot. Drizzle about 2-3 tablespoons herb infused olive oil and toss. Ladle 2-3 scoop of the clam cooking broth into bowl and toss again to coat.

Heat pasta bowls gently in oven for a minute. Put one ladle of clam broth in bowl. Add pasta then clams from the pan. Sprinkle some parsley and lemon zest on top then add the clams in the shell.

Now read this again. You CAN do this. Give it a try, take a picture and post it on my Facebook page

Have a yummy day!