Gluten Free Thanksgiving Stuffing
Dairy and Soy free variation included
Yields 6 large servings
12 pieces of Gluten Free Bread, cubed & toasted (see notes below)*
1 cup onion, diced
1 cup celery, diced
1 cup mushrooms, sliced
turkey giblets, boiled and densely chopped
½ cup butter
1 ½ cups chicken broth (or more depending on how moist you want it)
4 TBSP combined seasonings of your choice such as Sage, rosemary, parsley, thyme,
* Bread cubes can be prepared prior and frozen or made the night before.
a) 2 boxes of Van’s waffles cubed and toasted or
b) 2 boxes of Kinnikinnick waffles or bread, cubed and toasted or
c) 12 Pieces of GF bread, your favorite variety. Cubed and toasted
d) don’t forget any time you make a loaf of bread and it fails cube it and toast it for next year.
Cook onions, celery, mushrooms, giblets and seasonings in butter until tender. You will want to use your own judgment on the seasoning according to your taste.
In large bowl toss together bread, vegetables and chicken broth. Remember that gluten-free bread will not soak up the liquid as well as the old gluten bread so you may have loose liquid at the bottom.
Once mixed pour in a 13×9 greased casserole dish and pour the leftover liquid over it., if it looks like it will be too dry add a little more chicken broth. Cover with tin foil and cook at 350 degrees for approximately 40 minutes until warmed all the way through checking ½ way through to evaluate if you need more liquid. If you feel it’s too moist continue cooking without tin foil.
Gluten free cooking is basically trial and error. It took me several attempts before I could say I really liked the Gluten free stuffing, So be patient, if it don’t turn out , please don’t give up. Try again.
Note 1: for Gluten/Dairy/Soy Free stuffing, use Kinnikinnick brand bread/waffles and replace butter with Earth balance Soy free butter substitute.
Note 2: for those of you who like a fruity and nutty stuffing, follow the same recipe but add 2 boxes of the Kinnikinnick cinnamon and brown sugar waffles, diced apples and walnuts. Or you can add any dry fruit (cranberries, raisins, etc) adding an extra ½ cup of apple or fruit juice to your recipe