Recipe of the Week: Gluten Free Stuffing With Thanksgiving just a week away, we thought it was time to share some lighter options for the big day. Here is a recipe for Gluten Free Stuffing, thanks to Gluten-Free Girl. Classic Gluten-Free Stuffing Serves 8 Ingredients: 8 cups gluten-free 1-inch bread cubes (that’s about 2 sandwich loaves) 2 tablespoons olive oil 1 tablespoon unsalted butter 2 ribs celery, diced 1 large onion, peeled and diced 1 teaspoon each fine-chopped fresh rosemary, sage, and thyme 2 cups hot stock (turkey or chicken) 3 large eggs salt and pepper Preheat the oven to 425 degrees. Put the bread cubes in a large bowl. Set a small pan on high heat and pour in the stock. Cook until it is boiling hot, then leave it simmering on the back burner. Beat the eggs together in a bowl. Set a large saute pan on medium-high heat. Put the oil and butter in the pan. When the liquids move around the pan easily, add the diced celery and onions. Cook them, stirring, until they are soft and translucent, about 7 minutes. Add the fresh herbs to the pan and cook, stirring, until they release their fragrance, about 1 minute. Toss the softened celery and onions into the bowl with the bread cubes. Put it all into a 3-quart casserole pan. Pour a few tablespoons of the hot stock into the beaten eggs. Stir, quickly, until the stock is incorporated. Add the remaining stock, slowly, continuing to stir. Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands, distributing the liquid evenly. Cover the casserole pan with aluminum foil. Slide the stuffing into the oven and cook for 20 minutes. Remove the aluminum foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 more minutes. If you can insert a toothpick into the middle of the stuffing and have it come out clean, the stuffing is done. Cover with gravy, immediately. Read more at: blog.foodnetwork/healthyeats/2010/11/16/spotlight-recipe-gluten-free-girls-thanksgiving-stuffing/?oc=linkback
Posted on: Tue, 19 Nov 2013 17:24:40 +0000