There’s definitely a reason why stuffing always wins as the family favorite at Thanksgiving (and is always the first leftover to go!) Warm bread, savory spices and turkey broth make stuffing such an indulgent dish. While there are so many ways to prepare it, this recipe is super simple and classic. You could follow all of these steps using a non-gluten free bread, but I made this one with GF bread and love it! This recipe is also dairy free, and can be made vegetarian by using vegetable stock. Enjoy Thanksgiving!
Here’s what you’ll need:
- 1 lb GF bread (or sub regular bread) air dried for a few hours
- 1 yellow onion, chopped
- 4 celery ribs, chopped
- 1/3 cup dairy free butter (can sub regular butter)
- 1 tsp thyme
- 1 tsp ground sage
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups turkey or vegetable stock
- 2 eggs
- parsley, rosemary for topping
Preheat oven to 350 degrees. Cut the bread slices into small cubes, about 1/2 inch, and add to a large mixing bowl. Set aside.
Chop the onion and celery into small pieces. Heat the dairy free butter on a large pan over medium-high heat, then add the onion and celery and cook until transparent and beginning to brown.
When the onion and celery are soft, add the thyme, sage, rosemary, salt and pepper and mix until fragrant, about three minutes. Remove from heat and transfer to the bowl of bread to mix, then add everything to a large casserole dish (use parchment paper or more butter to avoid sticking).
In a sauce pan, bring the stock to a boil then reduce heat to low. Whisk the eggs in a medium sized bowl, then add a few tablespoons of the hot stock and whisk rapidly. Slowly add the remaining stock to the bowl while continuously whisking.
Evenly pour the egg and stock mixture over the bread in the casserole dish, then use your hands to press down on the bread cubes and incorporate the liquid. Cover with aluminum foil and bake for 20 minutes before removing the foil and baking for 10-20 additional minutes, until a toothpick comes out clean. Top with fresh parsley and rosemary and serve.
SIMPLE DAIRY AND GLUTEN FREE STUFFING
Ingredients:
- 1 lb GF bread (or sub regular bread) air dried for a few hours
- 1 yellow onion, chopped
- 4 celery ribs, chopped
- 1/3 cup dairy free butter (can sub regular butter)
- 1 tsp thyme
- 1 tsp ground sage
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups turkey or vegetable stock
- 2 eggs
- parsley, rosemary for topping
Instructions:
- Preheat oven to 350 degrees. Cut the bread slices into small cubes, about 1/2 inch, and add to a large mixing bowl. Set aside.
- Chop the onion and celery into small pieces. Heat the dairy free butter on a large pan over medium-high heat, then add the onion and celery and cook until transparent and beginning to brown.
- When the onion and celery are soft, add the thyme, sage, rosemary, salt and pepper and mix until fragrant, about three minutes. Remove from heat and transfer to the bowl of bread to mix, then add everything to a large casserole dish (use parchment paper or more butter to avoid sticking).
- In a sauce pan, bring the stock to a boil then reduce heat to low. Whisk the eggs in a medium sized bowl, then add a few tablespoons of the hot stock and whisk rapidly. Slowly add the remaining stock to the bowl while continuously whisking.
- Evenly pour the egg and stock mixture over the bread in the casserole dish, then use your hands to press down on the bread cubes and incorporate the liquid.
- Cover with aluminum foil and bake for 20 minutes before removing the foil and baking for 10-20 additional minutes, until a toothpick comes out clean. Top with fresh parsley and rosemary and serve.