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Celery and Onion Stuffing




Source of Recipe


Marla


List of Ingredients




Gluten Free Celery and Onion Stuffing

1 1/4 cups of chopped celery with leaves
1 1/2 cups chopped onion
4 Tablespoons butter or margarine
2 teaspoons ground rosemary
2 teaspoons rubbed sage
salt & pepper to taste
6 cups gluten-free bread crumbs
3 eggs, beaten
3 cups gluten-free herb croutons, from recipe above
1 cup oysters, cut up (optional)
2-3 cups broth, chicken or turkey, divided for use


Recipe






Save leftover or dried pieces of bread in the freezer and use to make bread crumbs. Or, bake a loaf of " CAROLYN'S BEST WHITE BREAD " and let bread slices dry out. They should not be hard. Use the food processor to make crumbs. I prefer baking gluten­-free dressing in pans rather than stuffing the turkey. This dressing will be light and fluffy, but not dry. You may reduce the quantities for less dressing.


In a large pan, sauté onion in butter for 2-3 minutes, add celery and spices and stir to coat. Immediately add 2 cups of broth and bring to boil. Stir and cook for 3-5 more minutes until tender. Pour broth mixture over bread crumbs, mix well and let stand 5 minutes. Beat eggs in 1 1/2 cups of cold broth, add to bread crumbs and mix well. Add oysters and stir well again. Mixture should be very wet -- rather "soupy." If necessary, add more broth and stir until it is this consistency.


Now add 3 cups of seasoned bread croutons and mix together well. Let stand 20 minutes and stir again. Mixture should be very moist but no longer wet or "soupy". If too dry, add more broth, let stand and stir again. When mixture is ready, place into prepared containers for baking/storing.


Bake a container of dressing at 350 degrees for 1 to 1 1/2 hours. It should be light brown and a toothpick in center comes out clean. Makes approximately 5 quarts.


When I make dressing, I make a large recipe and place it into several pans about 2 1/2 inches deep. One pan is sprayed with cooking spray for immediate use. The other pans are lined with foil, allowing excess foil. Spray the foil with cooking spray. Place the finished dressing into the containers. Fold the foil over the dressing, seal well and freeze. Later, remove the foil packages from the pans for storage. Thaw the dressing before baking.