Search This Blog

Loading...

Wednesday, October 14, 2009

The Only (and Best) Gluten Free Stuffing Mixes on the Market!

It is that time of the year again. Sales reports on last year's numbers are floating around the bakery's production floor. There is increased ordering of raw materials. Extra recipe cards and labels are stacked high in anticipation. This could only mean one thing... It is STUFFING SEASON at Aleia's!





I had the pleasure of joining the Aleia's team this time last year. So, with a year of wisdom and experience under my belt I am ready to spread the word on THE ONLY GLUTEN FREE STUFFING MIX on the market today! Orders have already started to be delivered! Look for both varieties -  Aleia's Plain Stuffing Mix and Aleia's Savory Stuffing Mix at a favorite retail store near you! Not sure where to find us?  Look on our website,   http://www.aleias.com/, for retail locations and online sources!

Here are two delicious ways of turning our gluten free stuffing mixes into your family's favorite holiday stuffing!



Gluten Free Savory Stuffing


Oven Baked Stuffing
Ingredients:
1 bag (12oz) Aleia’s Gluten Free Savory Stuffing
½ onion medium dice (about ½ cup)
2 ribs celery medium dice (about 1 cup)
1 large carrot medium dice (about ½ cup)
6 tablespoons of butter
2 cups gluten free chicken stock

Directions:
Heat oven to 350˚F. In a large skillet pan, medium
heat, melt butter, add onions, celery and carrots.
Sauté until vegetables are tender. Add stock, bring
to a boil then remove the pan from the heat. Place
stuffing mix into a large bowl, pour mixture from
pan over stuffing. Toss lightly until well mixed. Spoon
the mixture into a greased casserole dish. Cover
with foil and bake for 20 minutes or until hot. For a crispy
top, remove foil and bake uncovered for an additional
10 minutes.

Serves 6
Gluten Free Plain Stuffing


Oven Baked Stuffing
Ingredients:
1 bag (12oz) Aleia’s Gluten Free Plain Stuffing
½ onion medium dice (about ½ cup)
2 ribs celery medium dice (about 1 cup)
1 large carrot medium dice (about ½ cup)
6 tablespoons of butter
2 cups gluten free chicken stock
Salt and pepper to taste

Directions: 
Heat oven to 350˚F. In a large skillet pan, medium
heat, melt butter, add onions, celery, carrots, salt
and pepper. Sauté until vegetables are tender. Add stock,
bring to a boil then remove the pan from the heat. Place
stuffing mix into a large bowl, pour mixture from
pan over stuffing. Toss lightly until well mixed. Spoon
the mixture into a greased casserole dish. Cover
with foil and bake for 20 minutes or until hot. For a crispy
top, remove foil and bake uncovered for an additional
10 minutes.

Serves 6

Make it even more delicious!

Savory Herb Stuffing: add 1 teaspoon dried thyme
leaves and 1 teaspoon dried sage leaves

Sausage and Mushroom Stuffing: add 1 cup sliced mushrooms to the vegetables during cooking. Stir ½ pound cooked and crumbled gluten free sausage into the mixture

Cranberry and Pecan Stuffing: Stir 1/2 cup each of dried cranberries and chopped pecans into the mixture

2 comments:

  1. Sounds awesome! I have not had stuffing in over 3 years! I am so excited to try your savory recipe!

    ReplyDelete
  2. Can you substitute this for Pepperidge Farm Stuffing mix as a topping for squash casserole? I am not a cook and being gluten-free for over 7 years now, I am way out of my element! I have been asked to prepare a specific recipe that calls for stuffing mix on the top. Will the non GF people notice the change?

    ReplyDelete