Thanksgiving is right around the corner. Quick, hide, Tom Turkey!
One of the hardest “do without” items for Celiacs is often the stuffing or dressing at Thanksgiving dinner. You don’t need to do without. Take your own!
Honestly, I don’t know what the difference is between stuffing and dressing (I know, I know – bad Texan). My mom catered to my dad’s insanely picky eating habits. I never tried stuffing until I was an adult.
This recipe is great to share with friends. I think it runs along the lines of the typical bread with celery stuffing (though there are probably millions of variations of stuffing/dressing). I never used to eat stuffing at all, but Martin and I really liked it. My favorite part was the crunchy top.
This recipe (and the bread we used to test it) were provided by Canyon Bakehouse. It makes a large batch of stuffing, but can easily be halved for a smaller group.
Canyon Bakehouse Gluten-Free Stuffing Recipe
2 loaves of Canyon Bakehouse Whole Grain Mountain White Bread
1/3 cup butter
½ cup chopped celery
2 Tablespoons chopped onions
1 teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon pepper
Approx. 1 cup turkey or chicken broth (I added more. Make sure it’s gluten free!)
Approx. ½ cup milk
Preheat oven to 375 degrees. Toast Canyon Bakehouse Whole Grain Mountain White Bread until slightly brown and cool completely. Once cooled, crumble bread into a large bowl.
Sauté celery and onion in butter until softened, 5-10 minutes. Add onion/celery mix to toasted bread crumbs, then add seasonings. Mix well.
Add enough milk to moisten then add 2 eggs and mix well. Next, add the broth until very moist and mix well. Transfer mixture to a greased shallow baking dish.
Bake at 375 degrees for 50-60 minutes until cooked through golden brown. Slightly stir the stuffing halfway through baking time.
Share with friends or hog it all yourself.