CLASSIC GLUTEN-FREE STUFFING
Provided by Shauna Ahern
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
- Cover with gravy, immediately.
GLUTEN-FREE STUFFING/DRESSING
Make and share this Gluten-Free Stuffing/Dressing recipe from Food.com.
Provided by Muk_Muk
Categories Free Of...
Time 2h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cube bread and spread out on baking trays. Toast in oven until toasted (20 minutes @ 325').
- Brown sausage meat. Drain fat. Move sausage to a large mixing bowl.
- Add onions to pan with some butter. Saute onions 2-3 minutes. Add celery. When soft, move onions and celery to mixing bowl.
- Add mushrooms to pan with some butter. Saute mushrooms until cooked. If too much liquid forms in the pan, pour liquid into mixing bowl with other ingredients. When mushrooms are done, pour into mixing bowl.
- Add poultry seasoning, salt and pepper to mixing bowl. Stir.
- Add bread cubes. Stir until well combined.
- Place mixture into a large oven-proof bowl or casserole dish.
- Slowly pour stock over the stuffing making sure all areas are covered.
- Bake at 325' for 2 hours.
- Check after 1 hour and add more stock if the mixture seems too dry.
Nutrition Facts : Calories 387.1, Fat 22, SaturatedFat 7.1, Cholesterol 54.4, Sodium 944.5, Carbohydrate 29.8, Fiber 2.4, Sugar 4.3, Protein 17.4
GLUTEN FREE THANKSGIVING STUFFING
I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!
Provided by TessaDomesticDiva
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 30.8 g, Cholesterol 47.8 mg, Fat 12.4 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 490 mg, Sugar 3.2 g
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