This stuffing is easy to make with any gluten-free sandwich bread, dry fruit and a special seasoning blend. Gluten-free bread actually works better than gluten-containing bread because it soaks up the stock but keeps its shape. In the café where I work, I prepare a pre-made version for people to make at home by simply adding the chicken stock. We sell out every year. For a vegetarian version, replace the chicken broth with gluten-free vegetable broth.
- 7 cups gluten-free bread cubes
- 6 tablespoons butter
- ¾ cup chopped onion
- ⅓ cup chopped carrot
- ⅓ cup chopped celery
- 2 tablespoons dry parsley
- ½ tablespoon sage
- 1 teaspoon garlic
- ⅔ cup dried cranberries or raisins
- 1½ cups gluten-free chicken stock
- 2 large eggs
Preheat the oven to 400° F.
Spread the bread cubes on a baking sheet and bake for 8-10 minutes. Remove from oven and cool. You can do this step a few days in advance.
Melt the butter in a large sauté pan. Add the onion, carrot and celery and sauté until translucent. Remove from the heat and cool.
Combine the sautéed veggies and toasted bread in a large bowl. Add the dry herbs and cranberries to the bowl and gently mix together by hand.
Add the stock ½ cup at a time until the bread is moist but not soggy. Add the eggs and mix together by hand, trying not to break up the bread.
Grease a 9 x 13-inch casserole dish with gluten-free cooking spray or butter and fill with the bread mixture. Bake for approximately 30 minutes. You’ll know it’s done when the top is golden brown, and the center is no longer wet. Remove from the oven and serve hot.
Nutrition Analysis: 180 cal, 9 g fat, 45 mg chol, 220 mg sodium, 21 g carbs, 1 g fiber, 8 g sugar, 4 g protein.
Laura Hahn, winner of Philadelphia’s NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts a cooking show on Ehow. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.