Gluten Free Stuffing

The 1st Thanksgiving we ate gluten free, I announced to my husband that he would just have to do without, I was not attempting to make stuffing.  It felt so overwhelming, especially since most the bread we tried was disgusting!  Of course over time, the gluten free diet becomes much easier and so I did attempt to make stuffing.  Either my family forgot what it tasted like, or they are crazy, but they love it.  It is now a staple again.  I make a very plain stuffing, feel free to spice it up with fruit, sausage, or whatever you like.  Hopefully this will motivate you  to make stuffing this year.  Use your old favorite recipe, or try this one, but give it a shot.  It really isn't a feast without stuffing!  I use my Multigrain bread recipe, but if you like a lighter bread, try out the roll recipe, it is basically the same recipe with different flours.  This is easily made dairy and soy free.

Stuffing

1 loaf gf bread, cubed (about 8 c.)I have a mix available

1 onion, chopped(about 1 c.)

4 stalks celery, chopped (about 1 1/2c.)

¼ c. butter(or nondairy Earthbalance)

½ t. pepper

1 ½ t. thyme

1 ½ t. sage

1 t. parsley

1 t. poultry seasoning

1 ½ + c. water

2-3 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices, including bouillon.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Add remaining liquid, until bread  coated, not too mushy.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.

*Check back soon for a great pumpkin dessert that anyone can make, no "different" flours required!
**Check out some other stuffing recipes at Linda's Gluten free stuffing challenge