Don’t know about you, but we went for years without stuffing at Thanksgiving, and it was miserable. We’ve since discovered that not only can we make it ourselves, but there are gluten-free stuffing mixes that taste just as good! See below for our current favorite recipe, adapted from King Arthur Flour.
8 cups gluten-free bread, cubed. (Let the bread sit out overnight or toast it first for best results.)
1/2 cup butter
3 cups minced onions
1 cup minced celery
1-2 teaspoons poultry seasoning, depending on how you like it
2 teaspoons salt
2 T dried parsley
pepper to taste
3 large eggs
2 cups broth – any kind – vegetable, chicken, beef etc.
1. Preheat oven to 350 and lightly grease a 2qt. casserole dish.
2. Place the cubed bread into a large bowl.
3. Melt butter in a large pan and sauté the celery and onions until soft. About 15-20 minutes. Then remove from heat.
4. Pour the onion and celery mixture over the bread and toss to coat.
5. Add the salt, parsley, poultry seasoning and pepper and toss again.
6. Mix the broth and eggs together and stir them into the bread mixture.
7. Pour the bread mixture into the greased pan, cover with foil, and bake for about an hour, ensuring that all of the liquid bakes in. For a crusty top, remove the foil about 45 minutes into baking.