Pat's Gluten Free Turkey Stuffing

Pat. After 15 years as a volunteer at the much-beloved diabetes camp where the boy and I volunteer each summer, Pat retired this week. She was what we called "the kitchen liason." She made sure that steaming plates of food, served family-style, were dished up and delivered to tables just after the clang of the dinner bell. She knew so much about preparing gluten free food safely, and seeing that the gluten free counselors, in particular, were well taken care of. The boy always had enough to eat: enough Larabars to carry in his pack, extra cookies in the cooler for afternoon snack, and plenty of hot rolls for Friday's turkey dinner.

She was also my counselor as I grew up. Her son is also my age, and we are friends with him too. He and his wife live in Arizona right now, while he is finishing school. I took hikes with Pat - she whispered encouragement in my ear, discussed books, and told me about her family. I look to her for words of wisdom on being a successful adult.

Our hike to Sawtooth Lake, via Alpine Lake (pictured) in the Sawtooths. Pat and I are next to each other on the back right. This was a week after I had my appendix removed in 2007.

Some of these kitchen responsibilities are now on my shoulders, as the celiac kitchen liason. She sure had broad shoulders. It was much more than one person's job.

Stuffing is actually a misnomer. This delicious and savory bread product is not stuffed into anything. In fact, when one of the counselors asked a child to pass the dressing, the kid picked up the bowl of gravy and sent it over. Um, nope. It may even be regional as to whether it is stuffing or dressing.

Pat's Gluten Free Turkey Stuffing

Chop 1/2 cup celery and 1/2 cup onion. Saute these in 1/4 cup butter.

In a 9x13 pan, lined with foil (since the kitchen at camp is not gluten free, this is the safest way to prepare foods in these pans), bread old bread into crumbs. We used a combination of Favorite Sandwich Bread heels, and some leftover bread that another celiac staff member makes in her bread machine at home (I don't know the recipe, but it seems to be mostly brown rice). Use about 2-3 cups of old bread. We even had a few slices of French Toast in the mix, left over from earlier in the week.

Spice with: sage, italian seasoning, salt, pepper, garlic salt, and anything else that looks good.

Dip out some of the "turkey juice," or the drippings, about 1 cup worth. Pour over the stuffing and fluff. It should be wet, but not soupy.

Bake at 350 for about 30 minutes.

All of the kids and staff who ate gluten free, about 8 of them, enjoyed this recipe.

And here's to Pat, who has made years of camp possible for so many.


Whip It Up:

The recipe was easy to follow. Pat told me exactly how I should prepare it, since prior to gluten free, I consulted my friend StoveTop for all stuffing.

Very tasty, I hear.

Yes, I will be making it again. At least twice a summer (at camp). And probably for holidays too.