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I Tried Stuffing A Chicken...

luvs2eat

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luvs2eat Collaborator
luvs2eat
Posted

Well, my experiment was a success! I baked a loaf of Manna from Anna bread and cubed and toasted it. Then I added sauteed onions and celery with Poultry seasoning and sage and chiken broth and stuffed that bird.

The only difference I noticed between this and the good old Pepperidge Farm stuffing is that gluten-free bread doesn't get "glue-y" when it's moistened. It stays in its shape well. I'll add some more spices and a tad more broth.

Now I know I can stuff the turkey and everyone will be able to enjoy!

PLUS... I french fried my own onions (dipped in milk and cornstarch... not hard at all) so I can make green bean casserole!!

I'm a happy camper!

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jerseyangel Proficient
jerseyangel
Posted

How did you toast the cubed bread? How hot of an oven, how long, did you put anything on the cubes before? Thanks!

luvs2eat Collaborator
luvs2eat
Posted
  • Author

I toasted the cubes in a 350º oven for about 30 min. I kept opening up the oven and tasting the cubes till they were crisp and dry. I sprinkled them with a mixture of about 1/2 a teaspoon each of poultry seasoning and sage. Then I added more of each in the making of the stuffing.

jerseyangel Proficient
jerseyangel
Posted

Thanks for getting back to me. I plan to use the gluten-free sandwich bread from Whole Foods to make it. Dressing is my favorite part of Thanksgiving dinner :)

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