* do not use russet potatoes
* you might need more or less of the broth. Sauce should be thick.
2 1/2 pounds red or white skin potatoes, sliced thin*
2 tablespoons dairy free spread
1 medium onion, chopped
2 tablespoons white rice flour
1 3/4 cup chicken broth*
1/2 teaspoon each salt
1/8 teaspoon black pepper
8 oz dairy free cheese, shredded
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
Slice potatoes about ¼-inch thick; place in a bowl of cold water so they won’t turn brown.
Melt 3 tablespoons dairy free spread in a heavy skillet over medium heat. Add the onions and saute until they are tender and translucent about 5 minutes.
Whisk in flour until smooth.
Gradually whisk in the broth. Add the salt, and pepper and continue to whisk until sauce is thick and bubbly (looks like a thick cheese sauce). Add 1 teaspoon herbs of choice (I used Italian herb blend). Add in shredded cheese, mixing until smooth and cheese is melted.
Layer the potato slices and cooked onions in your prepared baking dish. Pour the sauce evenly over the potatoes.
Cover and bake for 30-45 minutes, or until potatoes are tender.
* you might need more chicken broth, depending on if the rice is dry after cooking. You want a creamy risotto.
8 oz white mushrooms, sliced
1/2 small onion, chopped
3 1/2 cups chicken broth*
4 tablespoon dairy free spread
1 1/4 cups arborio rice
1/3 cup dry white wine
1/2 teaspoon dried thyme
1/4 cup dairy free parmesan, grated
In a microwave safe baking dish, add the raw mushrooms and 2 tablespoons of the spread. Cover tightly with two layers of microwave safe plastic wrap. MAKE SURE to vent the plastic wrap in several places with a paring knife, or you will have rice all over your microwave! Microwave the mushrooms and onion on high about five minutes, or until vegetables are soft.
Add the rice to the dish, and toss to coat in the melted spread and mushrooms. Ad 1 1/2 cups of chicken broth and white wine to dish. Stir together. Cover with the plastic wrap, and microwave on high for 8 minutes.
Remove the dish from the microwave and peel back the saran wrap. Be careful of steam!!! Stir the rice and add another cup of chicken broth and stir together.Cover again with plastic wrap; you might need to replace it here, and microwave for 7-9 minutes, or until rice has a slight bite. If you replace the plastic wrap, make sure to vent it!
Remove plastic wrap, and stir in the remaining two tablespoons of dairy free spread, and then the parmesan. Stir vigorously until rice becomes creamy. If rice looks dry, add additional chicken broth, one tablespoon at a time, until rice is creamy.( I added about half a cup more, but it may vary) Sprinkle with additional parmesan, if desired and serve.
This stuffing goes great with either pork or chicken, or with your Thanksgiving Turkey!
Recipe by ezglutenfreeblogspot.com
1 cup gluten free Bisquick
1 cup fine ground cornmeal
1/3 cup sugar*
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup dairy free milk
1/3 cup vegetable oil
1 pan of gluten free cornbread
6 oz ground sausage
1 small onion, chopped
3 cups chicken broth
4 tablespoon melted dairy free spread
1 tablespoon ground sage
1 tablespoon ground thyme
1/2 tablespoon celery seed
1/2 teaspoon salt
For the Cornbread:
Preheat the oven to 400°F or 205 °C and grease an 8” round cake pan.
In a large bowl stir together the Bisquick, cornmeal, salt, baking powder, and sugar.
In a small bowl lightly beat the egg, milk, and oil together. Then add the wet ingredients to the dry ingredients and stir them together with a rubber spatula until they are well combined then pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
Let the cornbread cool down. I actually made mine the night before.
For the Stuffing:
Preheat the oven to 350°F or 175 ° C
Dice the cornbread into small cubes and put it onto a foil lined baking sheet then bake it for about 10 minutes.
In a large skillet over a medium high heat crumble and cook the sausage until just browned then add the butter, diced onions, and apples to the pan with some salt and pepper to taste.
Meanwhile beat the egg and chicken stock together then stir in the ground sage and thyme and set this aside.
Add the cornbread cubes to the pan with the sausage and veggies and stir to combine then pour over the stock mixture and gently stir but do not over mix.
Spoon the mixture into a greased casserole dish, then dot the top with dairy free spread and bake for 40 minutes.
this is the traditional holiday side dish you remember
1/2 cup dairy free milk of choice
1/2 cup chicken or beef broth*
1 tablespoon Earth balance buttery sticks
1 tablespoon rice flour
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1/2 teaspoon thyme, or herbs of choice
4 oz mushrooms, chopped
1/2 small onion, chopped
2 cans green beans, drained
1 package crunions
Make the bechamel and cream of mushroom soup: Melt the spread in a large skillet or saucepan over medium heat until bubbling. Cook mushrooms until liquid is released and they start to shrink. Sprinkle the flour over the mushrooms and whisk until incorporated. Mix together the milk and broth in a large measuring cup. Pour slowly over flour mixture and whisk continually until thickened. Bechamel should be thicker than gravy, but still spoonable. If the mixture is too thick, add additional milk or broth until desired consistency.
Assemble the casserole: In a medium casserole dish, add drained green beans. Season with salt and pepper if desired. Pour in your cream of mushroom soup and stir to combine. Add half of the package of crunions, and stir together. At this point, you can refrigerate the casserole until needed, up to one day.
When ready to bake, preheat the oven to 400 degrees. If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking. Put casserole in oven and bake for 10 minutes, or until bubbling. Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned. Remove from oven and serve.
* the broth adds additional flavor, but if you want to omit it, use an additional half cup of milk for a total of one cup liquid.
If you want to increase the amount of bechamel, use one tablespoon of fat and one of flour for each cup of bechamel.