Thursday, December 24, 2009

Gluten Free Stuffing (Dressing)

No Christmas or Thanksgiving meal would be complete at our home without this side dish! I make this for the family get together on my Husband's side of the family. I times this recipe by three to serve forty people. One batch serves 10-12 people.

1 gallon bucket of gluten free bread cubes (about 1.5 loaves of bread, cubed). I usually collect
leftover toast, cornbread, bread heels, etc in the freezer to use for stuffing. I do not use
dry breadcrumbs to make this stuffing as the rice bread is so hard when dry. If you do
use dry bread, adjust the amount of liquid accordingly.
1/2 cup fat - turkey or bacon fat is best, but oil, butter, margarine, or lard are also good.
1 cup turkey or chicken broth or bouillon
2 cups celery, chopped (about 5 stalks)
2 cups onion, chopped (about 2 medium onions)
1.5 tsp salt
1 tsp pepper
4 tsp poultry seasoning
-Put the fat, broth, salt, pepper and seasoning into a sauce pan.
-Add cut vegetables and bring to a boil.
-Reduce heat and simmer for 10 minutes
-Place the breadcrumbs into a large roaster, casserole or slow cooker.
-Pour the seasoning/vegetable mixture over the bread cubes and stir to coat. If the bread still seems dry, add more broth.
-Bake in covered casserole for 45 - 60 minutes at 325 degrees. In the slow cooker, place on low for 2-3 hours.
-Serve with turkey or chicken.

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