Ingredients: |
Ingredients: 1 loaf gluten-free bread, diced into 1” cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tbsp. olive oil
2 tbsp. garlic, finely chopped
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh sage, finely chopped
2 eggs, scrambled
1 ˝ cups chicken stock (can add more liquid)
˝ tsp. salt
˝ tsp. pepper
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Directions: |
Directions:Sauté the onion and celery in olive oil on medium-low heat until they are translucent. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the eggs in a medium-sized bowl and carefully ladle two to three oz. of the chicken stock to the eggs, slowly, while whisking the mixture. Add the rest of the chicken stock to the eggs at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it. Bake for 20 minutes at 375°, then remove the cover and bake for another 10 minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean. |
This recipe for Stuffing is from