Ingredients: |
Ingredients: 1 loaf gluten-free bread (12-18 oz, sliced into small cubes)
2 tbsp olive oil
¼ cup butter
1 large onion (chopped, 1¼ cups)
3 stalks celery ( chopped, 1 cup)
2 cloves garlic (minced)
1 tsp dried thyme
½ tsp ground sage
½ tsp ground pepper
salt
1 tsp GF soy sauce (optional)
2 eggs
1 ½ cups chicken stock
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Directions: |
Directions:1. Preheat oven to 300ºF. Place the cubed bread in a rimmed baking sheet and drizzle
with the olive oil. Add a pinch of salt and toss evenly to combine. Bake, stirring
every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
2. In a skillet over medium-low heat, add the butter and melt. Add the onion, celery
and ¼ tsp of salt and cook until veggies are completely soft, about 15 minutes. Add
the garlic, thyme, sage, pepper, ¼ tsp salt, and GF soy sauce (if using) and cook for
another 1-2 minutes. Remove from heat and set aside.
3. **To make-ahead stop hetre and store the celery/onion mixture in the fridge until the
next day and keep the toasted bread at room temperature.
4. Preheat the oven to 375ºF. Heat the chicken stock in the microwave or in a skillet
until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add
the hot stock to the eggs, starting with just a few tablespoons while stirring
constantly. Add the rest of the stock while whisking.
5. Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl
and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly
with tin foil.
6. Bake covered for 30 minutes. Uncover and continue to bake for another 10-15
minutes until golden and toasted on top. Serve and enjoy. |
This recipe for Easy Gluten-Free Stuffing is from