Ok, so I know Thanksgiving has come and gone this year, but I feel the need to share this one with all of you GF eaters out there, and the non GF too! Besides, Christmas is right around the corner! I have been working for quite some time now, trying to find a gluten free stuffing that was actually good. Forget the packaged stuffing, I’ve tried 4 different ones, and to me, they all taste a bit like cardboard. I have found what I believe are the 2 keys to good GF stuffing… 1) the GF bread 2) the amount of stock you add. I hope this finds you GF eaters out there excited for your next holiday meal!
Gather the following ingredients:
- 1 loaf of Schar multigrain Gluten Free bread
- 2 leeks
- 4 stalks of celery
- Amish roll butter
- Fresh sage
- poultry seasoning
- salt and pepper
- Chicken stock
As always, using fresh local products makes a huge difference in your cooking. Your stuffing will always taste better if you put high quality ingredients into your dishes.
Sorry about the quality of the above picture, it is showing you the bread and a rimmed baking sheet prepared with foil.
Cut the bread into chunks spreading it evenly onto the sheet. Pop the bread chunks into the oven and toast them up, about 8 minutes at 350 degrees.
Meanwhile, you can slice your leeks, white parts only
and chop your celery.
Place your leeks into a large flat pan. Here is where your amish roll butter and fresh sage come in. Over the summer we posted about herb butter, here it is. This is sage butter I pulled out of the freezer to have those fresh flavors at the end of November! Melt the butter and sage with the leeks.
Add in the celery and cook until the leeks are done and the celery is semi-soft but still has a bit of crunch.
By the time the veggies are cooked up you should be pulling your bread out of the oven.
Mix the veggies with the bread and place them into a large sprayed baking dish.
Sprinkle on about a Tablespoon of poultry seasoning and then add 1 1/2 cups of chicken stock *not broth, it does make a difference.
Cover the stuffing with foil (I reused the foil from toasting the bread chunks)and place it in a 350 degree oven for 25 minutes.
After the 25 minutes, remove the foil and let it cook for another 10 minutes of so, until the texture you enjoy is achieved.
Coming out of the oven it smells like the holidays and looks beautiful!
Here is a picture of our dinner last night: roast turkey, GF stuffing, and spaghetti squash. yum. Enjoy!