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Celiac.com's Best Gluten-free Holiday Stuffing Recipe (Gluten Free Thanksgiving Dressing)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The final gluten-free holiday stuffing. Photo: CC/peretzpup
Stuffing is standard fare at just about every Thanksgiving or holiday meal that involves a bird. This recipe will help those with gluten-sensitivities to keep the stuffing right there on the plate next to the turkey. Served with mashed potatoes, gluten-free gravy, and maybe a little cranberry sauce, and you've got the makings of a great gluten-free holiday!
5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
2 tablespoons olive oil
3 cups celery, chopped
2 shallots, minced
1 large or 2 medium yellow onions, chopped
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1-2 teaspoons fresh rosemary, minced
1-1½ cups gluten-free chicken broth
½ cup white wine
1 egg yolk
1 teaspoon salt
½ teaspoon pepper
Bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin (optional) *Make sure any sausage is gluten-free!
Sauté shallots, onion and celery in olive oil on medium-low heat until translucent.
Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool.
Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth.
Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs.
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix.
Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done.
Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean.
Serves about six to eight people. Scale recipe according to amount of stuffing required.
Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.
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