On 11/29/2010 8:35 PM, Omelet wrote:
> In >,
> Doug > wrote:
>
>>> > wrote:
>>>
>>> I've used a rice dressing now for the past several years. Ever since I
>>> discovered I was Gluten intolerant so the standard bread dressing went
>>> bye bye.<g>
>>
>> This year we made a dressing based on corn bread. We made a huge baking
>> dish of it, ate some, decided one super high carb meal was enough,
>> trashed most of it. This year it had Italian sausage plus Chinese
>> sausage. Nice little addition.
>>
>> In previous years we've made a fluffy dressing based on bulky but light
>> veggies. Tasty and very rich. Much smaller than the bread based ones.
>
> Dressing plan this year was to avoid starch carbs altogether and do a
> glorified veggie, pork and turkey meatloaf.<g> Still have not gotten
> around to doing it yet.<sighs>
>
> Ingredients to include grated carrot, sliced mushrooms, fine chopped
> celery, Shallot, Onion, Ground pork, Ground turkey and fresh minced
> herbs.

Let us know how it turns out.

I made my first from-scratch stuffing this year. Bought two small
loaves of sourdough, and used most of a multi grain seed loaf that I
had. Cut into cubes, toasted and went from there with the fresh herbs
and sauteed onion, celery, apple and sausage. It was marvelous. I will
never use a package again. (Normally, I use the pepperidge farm stuff,
never stove top.)

--
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