Traditional Gluten-Free Stuffing
Author: Grandpa's Kitchen
- 8 slices gluten-free bread
- 1 ½ cups water* (less liquid if using to stuff a turkey)
- 3 Tbsp. gluten-free chicken bouillon*
- ½ a minced onion
- 1 stalk diced celery
- 5 Tbsp. butter/margarine
- 2 tsp. sage
- 1 ½ tsp. thyme
- 1 tsp. pepper
- 2 chopped cloves garlic
- *can substitute bouillon and water for 1 ½ cups gluten-free chicken broth
- Bake a loaf of Grandpa’s Kitchen bread. Cut and cube eight slices. Lay out on a baking sheet to dry for a day or toast bread in a 300° oven for 15 minutes, stirring twice. Remove from oven and let cool.
- Heat water and bouillon in a sauce pan or microwave. In a large frying pan, melt butter and sauté vegetables until soft, about 4 minutes. Remove from heat and stir in spices. Place bread cubes into large bowl and add vegetable mixture. Mix well. Pour broth mixture one ladle at a time and stir in between, just until moistened. Be careful not to get the bread too moist as it will make the bread soggy.
- As a casserole, place in greased casserole dish and cover with foil. Bake for 30 minutes. Take foil off and bake for another 10-15 minutes until lightly browned.
- For stuffing in a turkey, use less liquid as it will get moisture from the turkey. Make sure you follow the turkey baking directions for a stuffed turkey.