I was a picky eater as a child. That’s not to say that I’m all bold and daring now. I’m still rather conservative in what I eat, but thankfully I have grown into eating a lot more things. One of the things I never ate as a child was bread stuffing. I have no idea why, I think maybe it was just not knowing what was in it that kept me from wanting it. Mind you, as a child, knowing it had celery and onions in it wouldn’t have enticed me to try it either, so who knows. I guess as we mature, so do our tastes. Either that, or we just realize there are a lot more things in this world worth putting our efforts into than whether a dish has onions in it. We get lazy about it, and just don’t want to fight with our food anymore. We give peace a chance and, in my case, eat stuffing.
This gluten free Bread Stuffing, or dressing as some of you may call it, is made using gluten free bread. I actually used a loaf that was baked from Bob’s Red Mill Homemade Wonderful Bread mix, since that is what I found locally, but any gluten free loaf of bread should work. I found that lightly toasting the bread cubes, just enough for them to be dried out, helped the bread to keep its shape while being stirred with the other ingredients. The stuffing can be made in advance, and refrigerated before baking, but you may need to add more stock before baking to ensure that the end result is moist. If your oven is full, feel free to use your slow cooker to heat the stuffing. My Mom does this every year. She places a paper towel between the lid and the slow cooker liner so that any extra liquid can evaporate, instead of dripping back into the stuffing and making it soggy.
- 8 cups gluten-free bread cubes (1 loaf)
- 1/2 cup butter or margarine
- 2 stalks celery, chopped
- 1 small onion, diced
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup gluten-free chicken or vegetable broth
- Preheat the oven to 350 degrees F. Grease a casserole dish and set aside.
- You can let the bread cubes dry out or toast them slightly if you like, but you don’t have to. Place bread cubes in a large mixing bowl.
- In a frying pan over medium heat, melt the butter, add the celery and onion and cook until the vegetables are tender. Add the poultry seasoning, parsley, salt, and pepper. Stir to combine.
- Pour the vegetable mixture over the bread cubes and gently stir to coat.
- Pour half of the chicken/vegetable stock over the bread cubes, stirring to coat before adding the remaining stock.
- Transfer stuffing to casserole dish, cover, and bake for 30-40 minutes in preheated oven.
Here are a few fabulous gluten-free desserts that will be the perfect ending to your Thanksgiving meal:
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