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Gluten-Free Stuffing

Stuffing is my favorite thing on the gluten-free Thanksgiving table. So I always make plenty of it for leftovers.

I find most everyone else's stuffing to be dry. Stuffing is really just a bread pudding that should be moist and rich. Eggs, butter and and plenty of flavorful turkey broth make this gluten-free stuffing perfect, even without gravy. Let the mixture sit for 30 minutes before putting it in the baking dish to be sure that the bread absorbs all of the liquid. I flavor mine with the traditional Thanksgiving flavors of onion, celery, sage and thyme. if you like rosemary, that can make a nice addition also but it is a strong flavor so just go easy on it.

This gluten-free stuffing can be prepared a day or two ahead and re-heated on the day needed. I suggest removing it from the refrigerator 30 minutes before heating, cover with tin foil for the first 20 minutes in the oven then remove to let the top get a nice crust.

Pre-heat the oven to 350°


2 cups minced onion (about 1 medium-sized onion) 2 cups finely chopped celery 4 Tbsp unsalted butter 8 cups toasted bread cubes 1 tsp dried thyme 1 tsp ground sage 1 tsp salt 1/4 tsp ground black pepper 2 eggs 3 cups low sodium chicken broth


• add 1 cup cooked, crumbled sausage • add 1 cup diced apples and 1/2 chopped walnuts sautéed in butter

Melt the butter in a large skillet. When the butter starts to bubble add the celery and onion. Cook, tossing often, over medium-low heat for 5-7 minutes until translucent. The celery and onion should soften only, not brown. Remove from the pan and transfer to a bowl and be sure to scrape out all the butter.

In a large mixing bowl, beat the eggs and broth together. Mix in the celery, onion, spices, salt and pepper. Gently toss in the bread cubes. Let sit for 10 minutes.

Pour the stuffing into a  9″ x 13″ roasting pan and bake for 45 minutes.


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