Monday, December 10, 2012

Gluten-Free Stuffing (Thanksgiving or any time!)

"The only time to eat diet food is while you're waiting for the steak to cook." - Julia Child

This stuffing can be used to bake separately or within the turkey.  If you want a more southern taste, substitute half the white bread with corn bread. Happy Thanksgiving (or whatever day you decide is magically enough for stuffing!).

1 loaf white gluten-free bread (I used Udis per usual!)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup yellow onion
1 cup gluten-free chicken broth
1 1/2 teaspoons sage
5 tablespoons butter
4 tablespoons parsley
2 teaspoons salt
1 teaspoon pepper  


Step 1: Preheat oven to 350F. Double toast each piece of bread so that they are completely dry but not burned. Rip each piece of bread into small pieces and sprinkle in 10x10 pan.

Step 2: On med-high heat cook diced carrots, onion, and celery in 2 tablespoons of butter for 20 minutes, or until soft. Drizzle cooked vegetables onto the bread. 

Step 3: In a small bowl mix chicken broth, salt, pepper, parsley, and sage.  Melt leftover 3 tablespoons of butter and mix into chicken broth. Pour mixture over bread and veggies. Gently toss all ingredients together so every piece is lightly covered with broth, but not soggy.

Step 4: Bake at 350 for 25 minutes. Best served with gravy!

Serves 6-8 sides.