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.