Once I perfected the art of making delicious gluten-free bread, I decided I was ready to tackle the nuances: bread pudding, stuffing and the like. Since it is that Thanksgiving time again, stuffing is on my mind, so I got to work.
6 cups gluten-free white bread cubes*
2 cups chopped and peeled apples
1 cup chopped carrots
½ cup chopped celery
½ cup chopped onion
½ cup chopped pecans or walnuts
¼ cup flaxseed meal
¼ cup dried cranberries
½ tsp. ground nutmeg
¼ tsp. salt
¼ tsp. pepper
½ cup butter
1 cup ± gluten-free vegetable broth
Preheat oven to 300 F.
Cut bread slices into small cubes and spread in a single layer onto a cookie sheet. Bake for 10 – 15 minutes, or until the cubes are dry.
In a large skillet, melt the butter, then add the carrots, celery and onion until tender. Add the nutmeg, salt and pepper. Set aside.
Add the dried bread cubes, chopped apple, nuts, berries and flaxseed to a large bowl and mix. Add the carrot-onion mixture and stir well. Pour entire mixture into a large baking dish with a lid. Pour vegetable broth over the mixture and stir, adding more broth as necessary to make a moist stuffing.
Cover and bake at 375 F for approximately 30 minutes.
*See my "Wonderous White Bread (Gluten-Free)" recipe also posted on Celiac.com.