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Gluten Free Stuffing (Dressing)
You can prepare this stuffing the day before or the day of, and it will quickly become your "go-to" recipe because it's both easy and delicious.
Ingredients
- 9 cups cubed gluten free bread
- 1 tablespoon olive oil
- 2 large carrots, diced
- 6 celery stalks, diced I like to include the leaves too.
- 2 bunches scallions, chopped
- ¼ cup chopped parsley
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup white wine
- ¾ cups butter
- 3 large eggs, beaten
- 2¼ cups chicken broth
Instructions
- Line a large baking sheet with parchment paper, place the cubed bread on the parchment paper, and place the pan in a preheated 200°F oven for about 40 minutes to dry out the bread. Transfer dried out bread cubes to a large bowl.
- In a large skillet, heat the olive oil over medium-low heat. Add the carrots, celery and scallions and saute for about 5 minutes. Add the parsley, sage, rosemary, ½ teaspoon salt and ¼ pepper. Continue to cook everything for about 2 minutes. Add the celery and carrot mixture to the dried bread crumbs. Stir gently to combine.
- Return the pan to the stove, add the white wine and turn the heat to medium-high. Reduce the wine to about half, and then add one stick (½ cup) of butter. Allow the butter to melt into the wine. Pour over the bread mixture and stir gently to combine.
- In a separate bowl, whisk together the eggs, chicken broth, ½ teaspoon salt and ¼ teaspoon pepper.
- Transfer the bread mixture to a greased 9×13 inch baking dish. Pour the egg mixture over the bread mixture and then dot the top with about 4 tablespoons of cubed butter.
- At this point, the stuffing can be covered and kept in the refrigerator for about 24 hours or it can be baked right away.
- Preheat oven to 350°. Cover the baking dish with aluminum foil and bake for about 30 minutes. Remove foil and continue to bake for about 25 minutes or until the top is lightly browned. Remove from oven and allow to set for about 10 minutes.
- Enjoy!
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