I finally nailed it! It took three very different attempts...but I have finally perfected a basic stuffing to put on the Thanksgiving table (this is for YOU sister dear!)! Let me first share that I am not a huge connoisseur of stuffing...it was always Stove Top growing up...and, well...I just didn't get too excited about it. I never realized fresh stuffing tastes SO much better! I had found a recipe from the 50's that had kale, Italian sausage, and Parmesan...it was really a knock-out stuffing. But to recreate a gluten-free version...I wanted to keep it simple to start and then add in fun goodies later. So if you like sweet tart varieties, I am sure this could be adapted to have diced tart apples or cranberries. If you like meaty versions, ground -up sausage would be good. If cheesy fits your bill (and your body's!) then add some Parmesan or Pecorino Romano. For today, be happy with this crowd-pleasing version and look forward too all the creative things you can do if that is what you wish. What way do you like YOUR stuffing?
INGREDIENT NOTE: I chose to use weight for the bread as every gluten free bread weighs differently. Some people have homemade (I have yet to master a yeasted bread...I guess Udi's has me spoiled!). I figured this was the best way to get the most consistent results.
Serves 8
1 pound or 16 ounces favorite gluten free bread (I used Udi's Chia-Millet)3 tablespoons olive oil
2 medium onions, diced
3-4 celery stalks, diced
1 teaspoon sage (I used fresh, but dry would work too!)
1 teaspoon dried thyme leaves
3/4 teaspoon salt
pepper to taste
2 cups gluten free chicken broth
2 large eggs
Preheat the oven to 325 degrees. Dice the bread into 1/2"-1" cubes and distribute in a single layer on a cookie sheet. bake for 12-17 minutes until the cubes are dried and crispy (much like a crouton). While the cubes are toasting, heat the olive oil over medium heat. Saute the onion and celery for 8-10 minutes until soft. Add in the spices and stir to warm and mix them. Toss in the chicken broth and eggs and mix well. Put the mixture into a greased 3 quart baking dish. Cover and bake for about 30 minutes. Remove the lid (or foil) and let it get crispy in the oven for another 10 minutes.
This was shared on Pennywise Platter, Slightly Indulgent Tuesday, Traditional Tuesday, Gluten Free Wednesday, Allergy Friendly Friday,
Hi Tessa,
ReplyDeleteI love the simplicity of this recipe. It's difficult to get the base just right. This is great. Thanks Tessa.
Be Well,
--Amber
What a fabulous recipe! I must try this for thanksgiving, thank you so much!
ReplyDeleteWelcome Chelsea!
ReplyDeleteHi! Just wanted to let you know I included this dish in my post, An Allergy Friendly Thanksgiving Menu -- linked back to you and everything :) Have a great holiday!
ReplyDeletehttp://allergyfreecookery.blogspot.com/2011/11/allergy-friendly-virtual-thanksgiving.html
Tessa, I think about a dish, then find out you've already mastered it. Thanks for taking all the leg-work out of it for me :) This looks fantastic! I am trying my hand at a gluten-free french bread recipe this week. (I have my doubts, the recipe just looks too simple.) If it works, I could use it for stuffing. However, my husband has never been a big stuffing eater, so I'm not going to all the work (he's the only one w/ a wheat allergy) if he doesn't want it.
ReplyDeleteThanks for sharing this Thanksgiving favorite! I'll let you know how the french bread turns out.
@ Michelle...I was going to work on a french bread recipe this week too! We'll have to compare!
ReplyDeleteYou did a great job. That stuffing looks delicious. Thanks for sharing it at Gluten-Free Wednesdays.
ReplyDeleteThank YOU Linda!
ReplyDelete