Gluten Free Thanksgiving Stuffing

I think stuffing at Thanksgiving, with a little mashed potatoes and a lot of gravy, is one of the best food combinations. I don’t even need the turkey, although it’s certainly nice too.

I made gluten-free stuffing for the first time this year, and it turned out perfectly. My old stand-by is Pepperidge Farms herb stuffing mix, but this year I wanted to make something I could share with my wheat intolerant husband. Earlier in the year we found some incredibly light and fluffy gluten-free bread products from a company called Kinnikinnick Foods. Our local Whole Foods doesn’t carry a wide variety of their products, but what they do carry is great: hamburger and hot dog buns, and english muffins. No one cared that it was gluten-free. The texture was just little different, but still lived up to my expectations of being one of my very very favorite foods.

Bread stuffing is really simple, basically it’s just bread with some goodies, moistened with butter and broth, so please feel free to improvise. I usually use sausage and chicken broth, but this year I wanted to make it vegetarian friendly, so I left out the sausage and used vegetable broth.

Like I said in the last post, I didn’t get any good photos of this meal, but you can see it here again on the plate.

Here’s the recipe:

  • 6 C cubed bread (here’s where you can go with wheat or gluten free)
  • 1 stick of butter
  • 2 medium onions, diced
  • 1 1/2 C mushrooms, sliced
  • 3 or 4 ribs of celery, sliced
  • 1 bunch fresh sage
  • Salt and Pepper to taste
  • Other fresh or dried herbs
  • 1 apple
  • 1 small can water chestnuts
  • 1-2 C broth

If your bread is not stale, put it in a 350 degree oven for 15-20 minutes until it’s dry. (Fresh bread makes mushy, textureless stuffing.)

Melt 1/2 a stick of butter in a large dutch oven. Add the onions and celery. In another pan, saute the mushrooms in the other 1/2 stick of butter. Add some chopped fresh sage to both pans as they saute. Add other herbs and salt & pepper to taste. When the onion and the mushrooms are both beginning to brown and carmelize, add the mushrooms in with the onions. There should be a nice layer of herb-y melted butter at the bottom of the pan. Add the bread cubes and quickly stir to coat evenly.

Add the apple and the water chestnuts, and a cup of broth. Add more broth, just a little at a time, stirring it in, until the stuffing is about the texture you like.

Cover the dutch oven and put it over low heat for about an hour, or until the apples get soft.

If the bottom begins to dry out or burn, add more broth (and/or butter) to keep it moist.

Serve with mashed potatoes and gravy. That’s a must.

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