Delicious Gluten-Free Stuffing for Thanksgiving!
A new twist on a Thanksgiving Day classic.
click to enlarge
Ingredients
2 loaves gluten-free bread diced into one-inch cubes, toasted and cooled (if stale, even better!)
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup gluten-free chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Sautéthe onion and celery in olive oil on medium-low heat until they are translucent. Add the garlic, as well as the rose- mary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle 2 - 3 ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point.
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves 6 to 8.
2 loaves gluten-free bread diced into one-inch cubes, toasted and cooled (if stale, even better!)
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup gluten-free chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Sautéthe onion and celery in olive oil on medium-low heat until they are translucent. Add the garlic, as well as the rose- mary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle 2 - 3 ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point.
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves 6 to 8.
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