Gluten-Free Stuffing
(From Gluten-Free Palate)
Ingredients:
Directions:
- Let bread slices air dry for 1 to 2 hours OR for up to 2 days depending on how dry it is, then cut into 1-inch pieces.
- In a Dutch oven or pot over medium heat, melt butter. Add onion and celery and cook until the onion is soft and translucent.
- Stir in thyme, sage, rosemary, salt, and pepper. You can add more seasonings if you like.
- Add bread cubes and mix until evenly coated. Add 1 pound of cooked sausage to this stuffing for extra flavor.
- Drizzle broth over the bread mixture and toss until well mixed (leave out if stuffing a turkey with the dressing). See note below for finishing it on the stove.
- Bake in a greased 2.5 qrt casserole dish at 350°F (180°C) for 35 to 45 minutes.
Note: To finish the stuffing on the stove, instead of baking it, cover and let it cook for 3-5 minutes. Stir and then cook for 1-2 minutes longer or until the broth has been absorbed.
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