GLUTEN FREE THANKSGIVING STUFFING

Who is ready for a delicious Gluten Free Thanksgiving Stuffing?!!  I know you are, and this recipe will blow yo’ mind.  You won’t even know that it is Gluten Free. I promise.

Let’s talk about the difference between “stuffing” and “dressing” for a hot minute.  Technically, this is actually a dressing because it is cooked OUTSIDE of the turkey.  But I’m calling it stuffing, because I like to live on the edge and most people think of dressing as actual dressing that your put over a salad.  Plus it’s my blog and I can do whateva I want!

Whether you are stuffing it into a bird, or making it in a casserole dish, the most important thing is to make sure you dry your bread out.  Leave it on your counter for a couple days or so.  Gluten Free Bread tends to dry out a little faster, so it may only be a day or so, before that bread is nice and stale! The reason why you you want to dry out your bread is so that it can hold the liquid better.  If you use fresh bread, it will just turn into mush and let’s be honest, no one wants mush in their mouth! The great thing about this recipe is that you get to control how moist you want your stuffing.  Some people want it more dry and bready, some people want it wet and sticky. It’s all in how much you ladle over the bread.

Feel free to use whatever gluten free bread you want.  I personally love Canyon Bakehouse . Their bread tastes amazing and they have a bunch of different styles for all your bready needs!  For this recipe I chose their Rosemary and Thyme Focaccia and their white bread.  If you can, look for something that has some herbs in it.  It really adds to the flavor in my opinion!  You can find Canyon Bread at most grocery stores.  Their bread is shelf stable, so if you can’t find it in the refrigerated section, look with the other bread!

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GLUTEN FREE THANKSGIVING STUFFING

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

• 1 package of Gluten Free Rosemary Thyme Focaccia, cut into 1 in. cubes
• 1 loaf of Gluten Free White Bread, cut into 1 in. cubes
• 1 medium yellow onion, diced
• 1/4 cup ghee or butter
• 4 stalks of celery, diced
• 1 leek, diced
• 1 small apple, peeled and diced
• 4 cups chicken broth
• 1 sprig of fresh thyme, rosemary, and oregano
• 1 1/2 tsp dry ground sage
• 1 1/2 tsp sea salt
• 1 tsp pepper

Instructions

1. Cut your bread and place on a baking sheet. Cover with a dish towel and let sit for 24-48 hours.
2. Take a pan and heat up the ghee. Add in your diced onion and celery and cook until fragrant and translucent, about 5 minutes.
3. Next, add in the diced leek and apple. Stir to combine.
4. Pour in the chicken broth.
5. Pick off the leaves from the fresh thyme, oregano, and rosemary. Roughly chop and add to the chicken broth.
6. Add in the dried sage, salt, and pepper, and stir to combine.
7. Let simmer for 5 minutes.
8. Place bread into a bowl and ladle broth over bread, tossing as you go to combine. The more broth you add the "wetter" the dressing will be.
9. Pour bread into a casserole dish (or into the bird for stuffing) and bake for 25 minutes at 350 degrees
10. Turn oven to broil for the last 5 minutes to get the top of the pieces nice and crispy
11. Garnish with fresh parsley and enjoy!

0.1

This is great the next day with a fried egg over the top of it and a little bit of gravy! I like to put it over a bed of arugula to make sure I’m getting some greens in lol.

Whole30: no

Paleo: yes