Wednesday, November 23, 2016

Gluten free Stuffing

This recipe is similar to the stuffing I used in my stuffed Acorn Squash post...But this is the way I usually make it for Thanksgiving, it is a basic stuffing recipe so you could definitely make this your own by adding your favorite ingredients to it, like sausage or cranberries or chestnuts. Or even if you have a family recipe but you would like to convert it to gluten free. It is just basically using gluten free bread and toasting it instead of regular bread or stuffing mix......Here is what I did ....Enjoy!
1 Loaf Gluten free bread (I used Tapioca loaf)
3 Tablespoons Butter
5 Celery Ribs (diced)
3-4 Carrots (diced)
1 Small Onion (diced)
1 Leek chopped (use the bottom white part) I also soak them to remove dirt before chopping
1 teaspoon Sage
1/2 teaspoon Thyme
salt to taste
1 Knorr Bouillon Cube
1- 32 ounce box Chicken Broth
Preheat oven to 350
Divide bread loaf in half to make 2 stacks ...make slices both ways to make cubes
placed on baking sheet and bale for 10 to 15 minutes until toasted and set aside
In a Dutch oven or pan add butter and the celery, carrots, onions and leeks
cook until soft and add the spices
Add the Knorr bouillon cube to a 2 cup measuring cup and add 2 cups of the broth
microwave about 2 minutes until it dissolves (I do this for extra flavor)
Add the toasted bread cubes to the cooked vegetables and mix ...add the 2 cups of broth and continue gently mixing
You can add more broth from the box now until well moistened ( you may not have to use all of it)
After mixed now is the time to add more seasoning if you think it needs it
Transfer stuffing to a sprayed baking dish and then top with pieces of butter, you can also drizzle with more broth... Cover with foil and bake or refrigerate until ready to bake
Bake until heated through 30-40 minutes

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