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Stuffing for Turkey

Source of Recipe

Lori Bakes


Recipe Introduction

From Lori Bakes Gluten Free

List of Ingredients

6-8 C of dry/cooled bread cubes (drying directions below)
1 C of GFCF chicken stock
1 C chopped onion
2 C chopped celery
1/2 C GFCF margarine
1 tsp of poultry seasoning
1 tsp salt
1/4 tsp pepper
a dash each of sage and thyme (to taste).

Note: The recipe for the Potato Millet Bread Lori uses to make bread cubes with is filed under Breads Yeast.



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 sautee 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.