gluten free stuffing
November 24, 2013,
Posted in
gluten free stuffing
Ingredients
- 1 14 oz. bag gluten free croutons (alternately cut up a loaf or two of gluten free bread, toss with olive oil & salt/pepper and oven roast at 400 for 15 minutes, stirring once)
- 1/2 stick butter (non-dairy works just fine)
- 1 c. chopped celery
- 1 large onion, chopped
- 2 c. chicken stock (one can of prepared broth if you aren't using fresh broth)
- 1 tsp. Italian seasoning
- salt & pepper to taste
Optional
- 1 lb. gluten free Italian Sausage
Note
I usually make my stuffing the night before Thanksgiving, and I refrigerate it overnight. As soon as I get up Thanksgiving morning, I pull it out and allow it to come to room temperature before stuffing the turkey, otherwise it'll increase your turkey cooking time.
Directions
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1.
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| Put gluten free croutons into a large bowl; set aside. |
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2.
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| In a large pan, melt butter; sauté celery & onions until onion is translucent. Add to bowl with gluten free croutons. |
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3.
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| Using your pan again, brown the Italian sausage, if using. Once cooked through, add to the bowl with stuffing ingredients (you can drain it if you want to, but I usually don't). |
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4.
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| Warm the chicken stock and pour over everything in the bowl, stirring thoroughly. Season to taste as desired. |
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5.
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| Stuff your turkey bird and cook according to your turkey's package directions for a stuffed bird. Alternately, put into a bowl and bake for about 25-30 minutes at 350 degrees if you don't like your bird stuffed. |
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