Gluten-Free Stuffing

I love a lot of Thanksgiving foods, but really it’s stuffing that excites me the most. Once you get a good gluten-free bread (we recommend the crusty loaf recipe in our cookbook), this is just like a regular stuffing. Combining the eggs and stock makes this stuffing hold together well, like a savory custard. Add some gravy and you’re good.

Shauna James Ahern

Gluten-Free Stuffing

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    Ingredients

    2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled 1 tablespoon fresh thyme, finely chopped
    2 large ribs celery, medium diced 1 tablespoon fresh sage, finely chopped
    1 large yellow onion, medium diced 1 cup chicken stock
    2 tablespoons good olive oil 1 egg yolk
    2 tablespoons garlic, finely chopped 1/2 teaspoon salt
    1 tablespoon fresh rosemary, finely chopped 1/2 teaspoon pepper

    directions

    Total:
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    • 1

      Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

    • 2

      Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

    • 3

      Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again.

    • 4

      Place all of this into a greased casserole dish (big enough to hold 3 quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

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