This Recipe For Gluten Free Stuffing Is So Good, You'll Want To Enjoy It On Thanksgiving And Beyond...
One of my favorite gluten free Holiday recipes is a gluten free version of traditional cornbread stuffing. I've adapted various recipes to come up with this one, which can be made quickly and easily, especially if you choose to use pre-made gluten free cornbread (like the Gluten Free Bakehouse variety found at Whole Foods Market) or even just your favorite gluten free bread (cut into cubes and dried out a bit). Of course, you can always whip up a fresh batch of gluten free cornbread -- using a mix or your own favorite recipe -- and use that for the base in this recipe.
Another thing I love about this recipe is the addition of sausage. You can vary the taste depending on what type of gluten free sausage you use, but in general, I love the slight degree of spiciness and saltiness sausage lends to the recipe.
You can bake this stuffing in a casserole dish (as I do) or stuff your turkey with it. It can also be prepared and refrigerated the day before and then baked the day of your event.
Here's the recipe, with suggestions for various adaptations:
Gluten Free Stuffing
7 cups gluten free bread, cut into small cubes (I'd recommend using cornbread, but you can also use any gluten free bread or unseasoned croutons)
4 Tbsp olive oil
1 sweet (Vidalia) onion
5 garlic cloves
4 celery stalks
3 large carrots
1 Granny Smith apple
3 - 3 1/2 cups gluten free chicken broth (I like Pacific Natural Foods organic chicken broth). If you like a drier stuffing, use 3 cups broth...for "wetter" stuffing, use 3 1/2 cups.
Dash of salt and pepper, according to taste
1.) Preheat oven to 325 degrees.
2.) Cut cornbread or other GF bread into small cubes
3.) Spread bread cubes on a lightly oiled baking sheet and bake for 10 minutes
4.) While waiting for the bread cubes to bake, cook sausage according to directions on box. Let cool and then dice into small pieces. Set aside.
5.) Dice onion, carrots, celery, and apple and mince the garlic cloves
6.) Use a deep saute pan to saute onion, carrots, and celery in olive oil until vegetables are soft (about 3 minutes)
7.) Add the minced garlic, apple, and diced sausage and saute 3 more minutes until apples are soft.
8.) Add the bread cubes and toss, making sure to coat bread cubes with the mixture.
9.) Add the gluten free chicken broth and mix. Sprinkle a bit of salt and pepper into the mixture
10.) Ladle the mixture into a lightly oiled 9 x 13 casserole. Cover with foil.
11.) Bake at 350 degrees for 30-40 minutes. (Remove foil halfway through cooking so that the top gets slightly brown.)
Happy Thanksgiving! I think this recipe may be one you'll resurrect throughout the year...it goes great with any sort of poultry!