GF Dressing & Giblet Gravy
Use your regular corn bread recipe, but add a GF flour
mixture in place of the regular flour called for, plus 1
tsp of xanthan gum to the recipe. Make cornbread as
directed, let cool. Make enough for one oblong pan.
Cook turkey in about 1 ½” water. Baste with butter
during cooking. When done, save all broth from cooked
turkey. In small pan of water cook liver and giblets.
8-oz cans Hain or Swanson chicken broth or equal amount
of GF chicken bullion cubes dissolved in boiling water.
½ cup chopped celery
1 small onion chopped
4 slices GF bread,
finely chopped or crumbled
3-4 tblsp sage to taste
salt/pepper to taste
Cook celery and onion in small pan of water. Hard boil
two of the eggs in small pan of water. Put aside after
celery, onion and eggs are done.
Crumble cooked cornbread into very large bowl. Add GF
bread crumbs. Add 4 raw eggs, cooked celery, onion,
sage and salt/pepper to taste. Add chicken broth. Mix
well with hands. Mixture must be “sloshy” but not
watery. Add more broth from the saved turkey broth as
needed to get to this consistency.
Bake in a 350 degree oven until lightly browned on top
and done inside.
medium pan (2 qt) add reserved broth from cooked turkey,
add chopped boiled eggs, chopped liver and giblets.
Start heating on med heat. In a jar with lid, put about
¼ cup GF flour, add milk to equal to about 6 oz liquid.
Shake until well blended and there is no dry flour in
jar. Add slowly to the pan of broth, stirring until
thickened. If not thick enough, add more flour/milk
blend. Salt and pepper to taste.