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Lori's Stuffing Recipe




Source of Recipe


Lori Bakes


List of Ingredients




GFCF bread cubed and dried
1 C onion, chopped
2 C celery, chopped
1/2 C GFCF margarine
1 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
Sage and thyme, to taste, optional


Recipe



How to make dried bread for Stuffings:

I make the traditional bread stuffing and this is how I do it.

First I cut and cube any GFCF bread that I have into the same size cubes (similar to crouton size). I sometimes make several loaves just for this or use what ends I have left in the freezer.

Second I place the cubes on a crumbled up piece of foil on a cookie sheet in a 200 degree oven and bake for 1 hour. I turn off the oven and let them sit in there for at least another 1 hour or until dry (overnight is best).

Third I sauté 1 C chopped onion and 2 C chopped celery in 1/2 C GFCF margarine. After it is soft, I add 1 teaspoon of poultry seasoning, 1 tsp salt, 1/4 tsp pepper and sometimes a extra dash of sage and thyme (to taste).

Fourth I pour this mixture onto 6-8 C of dry and cooled bread cubes and add in 1 C of GFCF chicken stock. I toss it with my hands until it forms and holds together when I cup it in my hands. I sometimes add more stock if needed but not too much or it will be mushy.

Fifth I place some in the turkey and the rest I bake separately in a greased and covered baking dish at 325 for about 20-30 minutes hour (or until a thermometer reaches 160 degrees).

If you find it dried out too much you can drizzle a bit more stock on top while it cooks or if it is too moist, take off the cover and continue to bake.


P.S. I have always used my own homemade bread for stuffing but that is my preference. Although I have to say I have made croutons and bread pudding out of Ener-G Tapioca bread during demonstrations and it works well due to its dense texture.