Okay, so it’s only November 6th, but I had to call my mom for her stuffing recipe because I’m already craving Thanksgiving food. Rather than make a whole Thanksgiving meal for my little family, we’re going to have a “mock” Thanksgiving dinner tonight with grilled turkey cutlets, this amazing Classic Gluten Free Stuffing, and of course, gravy.
I used my mom’s recipe (she makes the best homemade stuffing!), but I substituted gluten free bread. If you have gluten free members of your family, this is the perfect side dish to make and bring to Thanksgiving. And if you’re making for a small crowd, those who aren’t gluten free won’t even know the difference!
The key to good stuffing is dry bread. Stale bread isn’t the same, and the best option is to dry your bread out in the oven first. Do this by tearing the bread into pieces and placing on a baking sheet. Put the bread in a 250 degree oven to dry out for 45-55 minutes, flipping half way in between. The bread should be really crusty and dry which is exactly what you want. Transfer it to a large bowl to cool.
While the bread is cooling, melt a stick of butter in a saute pan, and add the chopped celery and onion. Cook until the vegetables just become tender, then add them to the bowl with the bread.
Next, add chicken broth and seasoning to the bowl, and stir to combine. Taste a piece of the bread at this point and add additional seasoning to taste.
Then, the key to a fluffy stuffing is adding eggs. In a separate small bowl, whisk two eggs, then gently fold into the bread mixture. Transfer the stuffing to a buttered casserole dish.
Dot the top of the stuffing with cold butter, and cover with foil. Bake at 350 degrees for 35 minutes. Then remove the foil, and bake for an additional 20 minutes. Lastly (and this part is optional), I like to broil the stuffing for 2-3 minutes (Watching carefully!) just until the top is golden and crispy.
And there you have the perfect, golden, fluffy stuffing that makes the perfect accompaniment to turkey and gravy. As always, I’m thankful for family and health and good food. Cheers 🙂
Classic Gluten Free Stuffing
1 lb gluten free bread
1 yellow onion, diced
3 stalks celery, chopped
1 stick butter (1/2 cup) + additional for buttering pan and dotting stuffing
2 cups chicken broth
1 1/2 tsp salt
1 1/2 tsp sage
1/2 tsp pepper
1/4 tsp thyme
1. Tear bread into pieces and lay on a baking sheet. Place in a 250 degree oven to dry out for 45-55 minutes, flipping half way in between. Then transfer bread to a large bowl to cool.
2. Melt butter in saute pan, and add celery and onion. Cook until vegetables just become tender. Add butter and vegetables to bowl with bread.
3. Add chicken broth and seasoning to bowl and stir to combine.
4. In separate small bowl, whisk eggs, then fold into bread mixture.
5. Transfer mixture to a buttered casserole dish, dot with cold butter, and cover with foil. Bake at 350 degrees for 35 minutes. Then remove foil, and bake for an additional 20 minutes. Then, broil for 2-3 minutes (watching carefully) just until the top is golden and crispy.