Although I have had many great blessings since going gluten free, there is one pea under my mattress.
Thanksgiving and Christmas without stuffing.
I love stuffing. I really, really love stuffing. With gravy, without gravy, cold or warmed up – there is something that soothes the soul about a dish made mostly of bread. And therein lies the problem for the gluten free crowd because we know in our hearts that GF bread is just not the same.
So, how to modify this recipe? I do know that gf bread becomes a glue when moist, so the idea of stuffing it inside a juicy bird would not work. My aha moment came when I remembered how I toast bread before making it into sandwiches for my children’s lunch. Drying the bread out prevents the gluey texture. With this in mind, I did some research and created a fantastic stuffing this Thanksgiving.
- 1 1/2 loaves of gluten-free sandwich bread, I recommend Udi if you are buying it from the store
- 2 tbsps of olive oil
- 2 onions, diced
- 4 celery stocks, diced
- 2 cups of gluten free chicken stock
- 2 large eggs
- 2 tsps of poultry seasoning or your preference of 1 tsp thyme and 1 tsp sage
- salt and pepper to taste
Preheat oven to 325°F / 163°C
Cut sandwich bread into half inch squares and place on cookie sheet.
Toast the cut bread in the oven for 15-17 minutes or until toasted. Bread squares should be crisp when broken in half with your fingers, with no moisture in the inside.
Meanwhile, add the olive oil, onions and celery into a pan and sauté until tender, about 8-10 minutes. Spice with poultry seasoning (or the combination of thyme and sage), salt and pepper. Remove from heat when cooked and set aside.
Combine toasted bread squares with onion and celery mixture and spoon into a greased casserole dish.
Pour chicken broth over mixture in casserole dish 1/2 cup at a time. Wait until the chicken stock is absorbed before adding more. If you don’t add the stock in stages, the extra unabsorbed liquid will cook off in the oven leaving you with a dry stuffing.
Whisk the 2 large eggs and pour over the bread crumb and chicken stock mixture. Mix until combined.
Place the dish, covered with foil, in the oven for 30 minutes. Remove the foil and cook for an additional 10 minutes to crisp the top.
Yield- 6 to 8 servings