Thanksgiving is right around the corner.Â Quick, hide, Tom Turkey!
One of the hardest “do without” items for Celiacs is often the stuffing or dressing at Thanksgiving dinner.Â You don’t need to do without.Â Take your own!
Honestly, I don’t know what the difference is between stuffing and dressing (I know, I know – bad Texan). Â My mom catered to my dad’s insanely picky eating habits. Â I never tried stuffing until I was an adult.
This recipe (and the bread we used to test it) were provided by Canyon Bakehouse.Â It makes a large batch of stuffing, but can easily be halved for a smaller group.
Canyon Bakehouse Gluten-Free Stuffing RecipeÂ
2 loaves of Canyon Bakehouse Whole Grain Mountain White BreadÂ
1/3 cup butterÂ
Â½ cup chopped celeryÂ
2 Tablespoons chopped onionsÂ
1 teaspoon poultry seasoningÂ
Â½ teaspoon saltÂ
Â¼ teaspoon pepperÂ
Approx. 1 cup turkey or chicken brothÂ (I added more. Â Make sure it’s gluten free!)
Approx. Â½ cup milkÂ
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.
SautÃ© 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. Â :)Â