Friday, November 16, 2012
Gluten Free Stuffing
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
Sautee the onion and celery in olive oil on medium-low heat until they are soft and become translucent. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Add the cooled celery, onion, and herbs mixture into the stock. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.