Sage Stuffing

Sage Stuffing

2 loaves gluten free bread (cut or torn into cubes)
2 tsp kosher salt
1 tsp pepper
4 tsp rubbed sage (this is what makes it SO good)
1/2 cup butter
1 ½ cups chicken broth
1 ½ cups chopped celery
1 ½ cups chopped onion

Cook onion and celery in broth and butter until soft. Combine dry spices and mix with the bread cubes (bread should be fresh and soft, not dry.) Fold in onion, celery and all the liquid and put in a 13X9 pan. Bake at 350 for 35-40 minutes.

Funeral Potatoes

Ingredients:

26 oz bag of frozen hashbrowns
1 cup milk
1 cup boiling water + 2 chicken bouillon cubes
1/4 cup cornstarch
1 cup light sour cream
4 oz (1 cup) shredded cheddar cheese
1/2 cup sliced green onions
salt and pepper to taste
1/2-1 cup crushed corn chex

Directions:

Preheat oven to 375. In cool pan whisk together cold milk and cornstarch, turn on heat to medium and whisk frequently until thickened. While cooking milk and cornstarch, boil water in microwave and add bouillon cubes, set aside. Once milk and cornstarch is thick, slowly add chicken broth and whisk until smooth. Add sour cream to sauce, fold together hashbrowns, cheese, green onions, salt and pepper and sour cream sauce mix until well combined, put in 13 X 9 glass baking dish (or if you are me, that's where you mixed it all together in the first place!) and top with crushed corn chex (it's traditional to do cornflakes on top, but they aren't gluten free so the corn chex works great as long as it's crushed!) Bake in the oven for 45 minutes.

These aren't as "saucy" as the full fat version, so if you find them too dry you can double the cream of chicken soup substitute for 2 cups of milk, 2 cups of boiling water and 4 bouillon cubes. No one complained here, and I feel better about this lighter version that we usually eat :)

Make Ahead Mashed Potatoes

Servings: 6

6 medium potatoes (about 2 pounds) (I think mom makes 1 to 1.5 potatoes per person)
4 ounces sour cream
3 ounces cream cheese
2 tablespoons butter or margarine -- divided
1/4 teaspoon onion powder (1/4 to 1/2 tsp) -- to taste
1/2 teaspoon salt -- to taste
1/4 teaspoon black pepper -- to taste
1/4 cup milk (1/4 to 1/2 cup) -- to taste

Peel and quarter potatoes. Cook, covered in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with potato masher or beat with an electric mixer at low speed.

Add sour cream, cream cheese, 1 tablespoon of butter, onion, salt, and pepper. Gradually beat in enough of the milk tomake smooth and fluffy.

Spray crock pot with Pam. Put potatoes in crock pot. Dot with remaining butter. Place in fridge up to 1 to 2 days. When ready, heat in crock pot on low for 4 to 6 hours.

FREEZER DIRECTIONS: Prepare as instructed above except instead of placing potatoes in a crock pot, place them in a labelled freezer bag and freeze flat.  TO SERVE place frozen potatoes in slow cooker and cook until warm, stirring as needed.

GLUTEN FREE and SOY FREE DIRECTIONS: Make sure to use gluten and soy free sour cream, cream cheese, and butter.

Source: Jamie

JEN'S NOTES: 11/24/10 I used 1-24 oz bag Steam N' Mash potatoes (red potatoes with skins) and they were delicious. The flavor might have been a little strong for somebody like Scott, so if I was going to serve it to him I might use 1 1/2 bags Steam N' Mash potatoes to equal 2 pounds, but I loved it and wouldn't change anything if it was just for me. I also used 1/2 cup whole milk.