Last weekend the Hubs and I hosted our first Thanksgiving dinner complete with a turkey and all of the fixings (yes, even gluten free stuffing). I was feeling festive and I have this thing for setting tables so I scoured the web looking for different ways to fold napkins. Turns out there is A LOT of info out there, but I found this simple little site, with plenty of instructions on several folding options. I couldn’t decide on just one so I settled on a combo of the Pocket Bag and the Fox. The step-by-step instructions with photos are super helpful and I must say the table looked really impressive when I was finished.
The dinner was a hit, fancy napkins and all but the finishing touch was the wheat free pumpkin pie I ordered from Tori’s Bakeshop. I don’t even really like pumpkin pie, but this made me love it! If you haven’t been to Tori’s yet, get your butt out to the east end, it’s worth the drive!
Finally if you’re wondering how I managed to tackle gluten free stuffing here’s what I did.
- 2 gluten free baguettes (I used Udi french baguettes)
- 1/2 cup butter
- 1 onion, diced
- 3 celery stalks, diced
- 1 apple peeled and diced
- 1 tbsp summer savoury (if you’re lucky enough to have some fresh stuff)
- salt and pepper
- 1/2 cup vegetable or chicken stock
- Cut up baguettes into cubes and set aside in a large bowl to dry out. I left the cubes out for several hours.
- Preheat oven to 350F.
- In a large skillet, melt half a cup of butter on medium heat and sautee onions, celery and apple until softened, but not brown.
- Remove from heat and season with summer savoury, salt and pepper.
- Add butter mixture to bread cubes and mix well with your hands.
- Pour stock over bread mixture and mix well again. I don’t use the full 1/2 cup because I don’t like wet stuffing but add as much or as little as you desire.
- Pour bread mixture into a roasting pan and pop in the oven for 30-45 minutes.