"Stuffing" Pasta (Gluten-Free!)
Let’s face it — most of us like what’s in the package better than the wrapping itself. (At least, when it comes to gift-giving and turkey-eating.) I say, why not just give in to the urge and go for the stuffing? It’s what most of us really want. Besides, you probably ate all of the stuffing on Thanksgiving Day and are now stuck with straight turkey as leftovers. Wouldn’t that turkey taste better with a stuffing you can make in 15 minutes?
And here’s a big-time bonus: if you use rice or corn noodles rather than standard wheat noodles, your gluten-free friends and family will forever thank you for making a delicious stuffing they can eat! The gravy can also be made gluten-free and dairy-free if you’d prefer.
“Stuffing” Pasta (with a gluten-free, dairy-free option)
This recipe serves 4 people as a main course or 6 as a side. Feel free to double portions as needed.
For the “stuffing”:
4 stalks celery, minced
4 carrots, minced
1 large onion or 2 medium cooking onions, chopped
8 oz. button mushrooms, cleaned and sliced
4 cloves garlic, cut into rounds
Butter or ghee for sautéeing
For the “gravy”:
2 T. flour (for gluten-free roux, use masa harina or brown rice flour)
2 T. butter (for dairy-free roux, use ghee, which is casein- and lactose-free)
1 cup chicken broth, divided
1 tsp. of Italian seasoning
Sea salt
Freshly-ground pepper
For the pasta:
1 package whole-grain spaghetti (for a gluten-free dinner, use brown rice or corn noodles)
In a large pot or pan, sautée celery, carrots, onions, and mushrooms over medium heat in butter/ghee for 4-5 minutes or until onion is slightly translucent. Add garlic and sautée for another minute. Turn heat down to low, pour in a tablespoon or two of the chicken broth, and cover. Let simmer while the pasta cooks (usually 8-10 minutes). After you’ve drained the pasta, remove the stuffing from the stove and drain, catching the excess chicken broth in a bowl. Reserve and set aside.
Prepare pasta according to package directions. When done, rinse well with warm water (otherwise the noodles will be sticky, especially if you’re using rice noodles), drain, and set aside. If you’re almost ready to toss with the gravy, let the noodles sit for another moment; if you’re nowhere near the pouring-gravy stage, toss the noodles with a bit of extra-virgin olive oil to prevent them from sticking.
To make the gravy, make a roux with the flour and butter. Gradually add the reserved chicken broth, constantly stirring as you do so. Trickle in more of the fresh chicken broth (remember, you started out with a cup before you added some to the stuffing) until you have a smooth, velvety “gravy.” It should be about the same viscosity as traditional gravy. Stir in dried herbs and a grind or two of salt and pepper. Taste and add more seasoning if necessary.
Toss “gravy” with the “stuffing” and the noodles and serve immediately.
Enjoy!
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Tags: dairy-free, gluten-free, gravy, holiday meals, stuffing, Thanksgiving, turkey
