A wonderful gluten free homemade stuffing recipe created by my beautiful friend, Joyce. Our families have spent many Thanksgivings together making wonderful memories. Thank you, Joyce♥
For this recipe, you need about 12-14 cups of gluten free bread cubes. One loaf of Canyon Bakehouse is equal to about 10 cups cubed so I use about 1 1/2 loaves. I lay the cubes on a jelly roll pan and leave them sit on the counter for a few days. Dried out bread cubes are a necessary component of good stuffing.
In a pinch, you can use fresh bread cubes and place in the oven at 300°F for about 10 minutes. Watch them so they don't get brown. If you use this method, you won't need quite as much broth.
For veggie chopping, I just love my pampered chef veggie chopper. It saves so much time and is easy to use and easy to clean.
Joyce's Homemade Gluten Free Holiday Stuffing
Pampered chef vegetable chopper
- 1 medium onion diced
- 4 stalks celery diced
- 2/3 c butter
- 1 1/2 tsp poultry seasoning
- 12 c gluten free bread cubes (a loaf of GF Canyon Bakehouse makes 10 cups so about 1 1/4 loaves) dried
- 1 tsp dried sage
- 1 tsp dried parsley
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 1/2 lb browned gluten free ground sausage (optional)
- 3-4 c Kitchen Basics chicken stock
- 1 egg
Preheat oven to 350°. Brown sausage and set aside. Melt butter in large skillet over medium heat. Add onion, celery, and poultry seasoning. Cook over medium-low heat until tender. Place dried bread cubes and browned sausage in large bowl. Add onion mixture, sage, parsley, garlic salt, pepper. Stir well to combine. Add beaten egg to broth and pour broth over bread crumbs until cubes are well moistened. Gently toss. You may not need all of the broth. Place mixture in serving dish and cover. Bake 35 minutes at 350° then uncover and bake 10 more minutes.
Hope you Love it! (Which is something Joyce would say)
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