Post by Loupy on Feb 29, 2012 13:27:48 GMT -7
Gluten-Free Stuffing for Everyone to Enjoy
Yield: 6-8 servings
Prep time: 15 minutes
Cooking time: 55 minutes in total
Ingredients:
1 cup celery, finely chopped
1 cup onion, finely chopped
3 tablespoons butter or olive oil or a combination
2 teaspoons poultry seasoning or 1½ teaspoons of dried sage and ½ teaspoon of thyme
1 ½ teaspoons of salt
½ teaspoon of pepper
2 tablespoons of dried parsley or add ¼ cup of fresh chopped
4 cups of gluten-free bread cubes. (I used about 6 slices of whole grain and 6 slices of white sandwich bread.)
2 cups of cornbread cubes (I used ½ pan of Pamela’s Cornbread Mix made without sugar. The other half will be frozen and go into the Christmas stuffing.)
2 cups of gluten-free broth
1 beaten egg
Directions
Toast the bread cubes in a 325 oven for 20-25 minutes on a baking sheet turning once.
While the bread is toasting melt butter or add olive oil to a skillet and cook onion and celery until onion is tender.
Add the salt, pepper, and poultry seasoning.
Place the toasted bread cubes in a large bowl and add the vegetables and seasonings, the parsley, the broth, and the egg.
Stir gently to combine.
Pour mixture into an oiled casserole and bake uncovered for 30 minutes at 350 or until top is lightly browned.
Serve with gluten-free gravy like my mother made before we knew we needed to be gluten free. She always used cornstarch to thicken her turkey gravy like a gluten-free gravy recipe from Argo Cornstarch.
Yield: 6-8 servings
Prep time: 15 minutes
Cooking time: 55 minutes in total
Ingredients:
1 cup celery, finely chopped
1 cup onion, finely chopped
3 tablespoons butter or olive oil or a combination
2 teaspoons poultry seasoning or 1½ teaspoons of dried sage and ½ teaspoon of thyme
1 ½ teaspoons of salt
½ teaspoon of pepper
2 tablespoons of dried parsley or add ¼ cup of fresh chopped
4 cups of gluten-free bread cubes. (I used about 6 slices of whole grain and 6 slices of white sandwich bread.)
2 cups of cornbread cubes (I used ½ pan of Pamela’s Cornbread Mix made without sugar. The other half will be frozen and go into the Christmas stuffing.)
2 cups of gluten-free broth
1 beaten egg
Directions
Toast the bread cubes in a 325 oven for 20-25 minutes on a baking sheet turning once.
While the bread is toasting melt butter or add olive oil to a skillet and cook onion and celery until onion is tender.
Add the salt, pepper, and poultry seasoning.
Place the toasted bread cubes in a large bowl and add the vegetables and seasonings, the parsley, the broth, and the egg.
Stir gently to combine.
Pour mixture into an oiled casserole and bake uncovered for 30 minutes at 350 or until top is lightly browned.
Serve with gluten-free gravy like my mother made before we knew we needed to be gluten free. She always used cornstarch to thicken her turkey gravy like a gluten-free gravy recipe from Argo Cornstarch.
