I cannot imagine Thanksgiving without stuffing. It was my biggest concern the first Thanksgiving I was gluten-free: Would it taste good? Could I serve it to everyone? The answers are yes, it will; and yes, you can. Here I give you a classic stuffing base and two add-in options if you want something more than the basic.
Total Time: 1 hour
Prep Time: 35 mins
- ½ loaf gluten-free bread, approximately 4 cups cubed
- 8 tablespoons unsalted butter, divided
- 1½ cups celery, chopped
- 1 cup onion, chopped
- 1¼ cup turkey, chicken or vegetable stock
- ¼ cup parsley, chopped
- 1/8 cup fresh sage, chopped
- 2 teaspoons fresh thyme, removed from stem
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup whole milk
- 2 large eggs
- Preheat oven to 450 degrees F.
- Place bread slices on baking sheet and generously butter each side.
- Place in oven and toast for approximately 2 minutes a side, until each side is browned.
- Remove from oven. Set aside.
- Drop oven temperature to 325 degrees F.
- Once bread is cool to the touch, cut into cubes and place in large mixing bowl; set aside.
- In a large skillet over medium heat, add butter and melt. Then add celery and onion. Cook for 7 to 10 minutes to soften—do not brown; turn down heat if vegetables begin to brown.
- Add to pan ingredients from stock through black pepper and let simmer for 7 minutes. Remove from heat and take out bay leaf; let cool about 5 minutes.
- Beat together milk and eggs.
- When stock mixture has cooled, pour in milk mixture and whisk together.
- Pour over bread cubes in bowl and toss together with hands. Place in prepared baking dish or divide over greased muffin tins.
- Cover, place in oven and bake for 25 minutes.
- Remove cover and bake another 15 to 20 minutes, until set and browned on top.