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Gluten Free Stuffing
1/2 cup butter
1 cup chopped onion
1 1/2 cups chopped celery
8 cups cubed gluten free bread (I use bread that's a few days old)
1/2 - 1 pound gluten free sausage (depending on your taste)
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
chicken broth or water as needed
Preheat oven to 325 degrees Fahrenheit. Brown and crumble sausage over medium heat. When fully cooked, remove sausage from pan and add butter, onion and celery. If there is a lot of grease from the sausage you can reduce the amount of butter. Cook onions and celery until onion is transparent (about 10 minutes). Mix in the remaining ingredients, including sausage and toss lightly. Taste and adjust seasoning as needed. If stuffing is on the dry side, add chicken broth or water a few tablespoons at a time until it is to your liking. You don't want it too wet as gluten free bread is prone to sogginess and easily disintegrates. Place in greased 2 quart casserole dish and sprinkle a couple more Tablespoons of liquid over the top. Place lid or foil over the stuffing and bake for 45 minutes.
1 comment:
This isn't a comment about your stuffing (I'm not a real stuffing fan, so probably won't try it...), but I wanted to appreciate you for you gf flour mixture which I found when I was trying to find a gf red velvet cake recipe (yours is awesome!!). I used that flour mixture to make my family's traditional "mexican wedding cake" cookies (in my family they are called Auntsie's Pecan Puffs). They were wonderful! My dear partner, who is the gf person in the family, loves them, and they taste, to my mind, exactly like the gluten-filled variety. This makes Christmas baking so much more fun for all of us. I'm going to try the same flour mixture for another traditional Christmas cookie that I haven't made for years....
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