Happy Wednesday! I hope everyone is well. This time of year is always busy for me, and it hasn’t been any easier struggling with anemia. I am improving slowly, and I had a procedure done last week that will hopefully help. I also had a great weekend at the beach with my husband and a number of our closest friends.
But all that means I have not been coming up with Thanksgiving recipes, and I have not gotten around to creating a stuffing recipe. We’ll see how it goes this week.
I am very happy that you all are here to participate in this gluten-free carnival. Please add your link below, then visit a couple of others and leave them a comment. It makes the carnival more fun for everyone!
Giveaway: This week I have a Kettle Cuisine giveaway. Their soups are great for cool weather and can easily be heated in the microwave.
Monthly Theme: November’s theme is stuffing. I had really hoped to make some last week, but it didn’t happen. Maybe this week. I hope you have a stuffing recipe to share this week.
Cornbread Stuffing – Wheat Free Meat Free
My Submission: This week’s recipe is not a Thanksgiving recipe, but I’m sure it would be good using leftover turkey.
The Carnival: Please read!
- Keep the links to gluten-free eating ideas (recipes, reviews, menus)
- If you’re new, please read the guidelines.
- Leave a link back (I will not highlight any recipes that do not link back.)
- Thanks for participating!
Hi Linda — I don’t have my turkey stuffing recipe quite ready to post, but I did make some Butternut Squash Baked with Apple-Walnut-Cinnamon Stuffing. It’s GF, CF, egg-free, and meatless, plus it’s low glycemic and refined sugar free.
Hi Linda,
This week I’ve linked up my Gluten Free Pepita (Pumpkin Seed) Sandwich Bread with option for Thanksgiving Dinner Buns. Making GF bread from scratch is easier than one might think.
Sure hope you’re feeling well enough to enjoy the holiday.
Laureen
Hope you feel better soon Linda. Hm.. don’t think I’ll be able to come up with a stuffing recipe (since I’m vegetarian)
, but the Indian recipe – Kheer – that I shared is definitely perfect for holidays.
Hi,
I shared my amazing GF Cocoa Butter Layer Cake with a how to video.
Sorry to hear you’re still feeling low. Hope this latest treatment works. Now that the hormones have left the premises, anemia isn’t my anymore problem. Now it’s Vit D. I just can’t seem to hang on to it, but the mega dose prescription is helping again. You can tell by the number of posts that my energy level and mental clarity are back. Or at least as clear as I get.
I added a review, some meatballs done Asian style and a bean stew to the mix this week.
Mental clarity? What’s that? lol! Glad to hear you’re improving.
Hey Linda!
Hope you are feeling better now.
The Pioneer Woman has a great looking stuffing/dressing recipe made with oysters. Wonder if we could adapt it to be gluten-free? I’ll bet you could it!
Take care!
Love, Kay
Sorry to hear you’re still feeling crummy. Hope this last treatment puts you back on the path to wellness. Thanks for hosting this recipe swap each week.
No stuffing recipe this time, but I am linking up a dairy-free mousse recipe. Hope you’re feeling better! -S
I shared my Immune Boosting Smoothie. Stay healthy!
Hey Linda, I’m continuing to send all kinds of good energy and healing vibes your way! Hopefully, this week they will help you turn the corner.
I’ve linked up a recipe that can help us all daily as it’s full of antioxidants. It’s from naturopathic physician, Dr. Christine Doherty. She gave me permission to share it as a way to recover from being “glutened,” but it’s a great recipe for drinking every day. I like getting my antioxidants in a glass full of pretty, healthy juice.
I could stay here for quite some time looking at all these wonderful recipes! I actually made a new dressing/stuffing recipe today for the NFCA blogger holiday event, so I’ll have to see if I can link that up next week.
Hugs,
Shirley
I have been making a delicious cornbread stuffing for many years even before Celiac. Just dump in (measuer loosely if you want) and stir up: 2 cups organic gluten-free cornmeal, 1/4-1/2 cup Cane Sugar, 3 t. Baking Powder, 1 t. sea salt, 2 eggs, 1 Cup Milk, 1/4 cup olive oil. Bank in iron skillet (is there any other way?
just not the same in any other kind of pan!).
For the stuffing, just the basic traditional way with LOTS of onion, garlic and celery sauteed in lots of BUTTER then mixed with the dry cornbread cubes with chicken broth and another egg. Do not stir too much and the cubes will stay somewhat intact. Bake at 350 until done – about an hour or so. As a single I do this with a piece of chicken breast or turkey laid on top of the stuffing. Stuffing recipe in Southern Living Cookbook is very similar. Enjoy!
Hi! Thank you for hosting! I shared my grain-free cannelloni recipe this week!
Hi Linda–just wanted to say that I’m battling anemia also, so I totally understand. I bled heavily during a miscarriage last summer which brought my iron count super low. Hope we both get better soon!