Homemade Gluten Free Stuffing
What’s a girl to do when Trader Joe’s runs out of their amazing gluten free stuffing!? She makes her own! Last year when I lived in Boston, I was fortunate enough to live right next to a Trader Joe’s so I was able to get TWO boxes of their gluten free stuffing before they ran out. But this year I was not so lucky. The gluten free fiends in my city beat me to the Trader Joe's boxed stuffing (which is really good if you've never tried it) and they were “out for the SEASON” at not just one, but TWO stores! So I did what any savvy 2020 woman would do; found a recipe and made my own!
I found this recipe that looked easy enough, but then adapted it to what I had, and I must say, the flavors came out beautifully- almost just as good as the Trader Joe’s one. I hope you enjoy and have a lovely Thanksgiving!
Ingredients
1 loaf of gluten free whole wheat bread
2 small onions
4 stalks of celery
Enough butter to satay with (the original recipe called for ⅔ cups, but I don’t think you need that much)
Salt
Pepper
Sage
Thyme
Rosemary
Poultry seasoning of your choice
1 ½ to 4 cups of turkey broth
Instructions
Slice entire bread loaf into little cubes (crouton size or smaller). Place on a baking sheet and leave out overnight to harden a bit. If you are doing this day of or are in a time crunch, you can also bake them for ten minutes at 300° F.
Preheat the oven to 350° F.
Dice onions and celery into small pieces. Add butter to a pan/skillet over a medium to low heat. Add chopped onions and celery and satay along with as much of each of your seasonings as you’d like. Satay for ten minutes, don’t let it brown.
Put bread cubes into a baking dish, and add seasoned onions and celery. Mix well.
Pour turkey broth into your baking dish and mix all together. Be sure the bread doesn’t get too soggy. I only used 1 ½ cups and was fine, but see how much works for you.
Dot top with butter and bake in the oven for 35 minutes.
