Classic Gluten-Free Stuffing
Ingredients
8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
2 cups turkey or chicken stock
3 large eggs
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ribs celery, diced
1 large onion, diced
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper
Gravy, for serving
Method
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
- Cover with gravy, immediately.
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Recipe Info
Tip: A toothpick inserted in the middle should come out clean.