Gluten-Free Stuffing

Ingredients

2 GF baguette
1 package of 4 GF multi grain rolls, or 2 loaves of GF bread
3 tbsp olive oil
1 large sweet onion, chopped
6 stalks celery, chopped
1 bunch of Swiss chard
2 cups mushrooms, chopped
2 Tbs of poultry seasoning
4-5 tbsp fresh thyme, stripped from stems and chopped a bit
6 tbsp fresh sage, chopped fine
2 tbsp fresh rosemary, chopped finely
1/2 cup to 1 cup GF chicken stock
1 tsp salt
1 tsp pepper
4-6 tbsp butter

Directions

Preheat oven to 375 degrees.

Dice bread into small bite size pieces drizzle with olive oil and sprinkle with salt, pepper, 1 tbsp thyme and 2 tbsp finely chopped sage. Spread out in an even layer on sheet pan and bake for 10-15 minutes. Checking every few minutes and turning over to ensure each piece is browned on all sides.

In the meantime heat up a large skillet add oil, then onion and celery and cook over med-high heat until soft but not browned approx. 3-4 min. Remove from pan and place in a very large bowl.

Add more olive to the same pan and cook mushrooms 5-7 mins until cooked through and browned, add to bowl. If adding sausage, add to pan and cook then add to bowl as well.

Wash Swiss chard and cut into bite size pieces, add to bowl (you don’t need to cook it first).

When bread is throughly browned remove from oven and add to bowl. Toss in the rest of the fresh herbs and salt and pepper, toss well.

Add chicken stock a bit at a time, until slightly moistened but not soggy. You may need more or less depending on the type and quantity of bread you used. Each cube should feel a bit soggy on the outside but still a bit firm in the middle.

Pour into a buttered casserole dish, nestle the butter down in the stuffing and cover with foil, bake 30 mins, uncover and bake another 15 mins or until nicely crisp and browned on top.

Tip

This recipe makes quite a bit of stuffing. I filled a large casserole dish. For the rest, lay out two large pieces of foil, lightly butter then pour remaining stuffing in the centre. Making a long cylinder shape, bring outer edges of foil together and fold tightly then fold in the edges. Pop into freezer for the next roast chicken dinner you have. My mom always cooked her stuffing this way since it could nestle beside the turkey in the oven, saving space for other dishes.

Pamela McDonough is a Toronto native who now resides in the Finger Lakes region of New York State. She makes daily forays into the kitchen to cook for a vegan/gluten-free daughter, a son who eats absolutely everything, a husband who prefers a heavily protein-based diet, and her Celiac self. Follow along at pamelasglutenfreerecipes.com

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