GLUTEN FREE THANKSGIVING STUFFING
I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!
Provided by TessaDomesticDiva
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 30.8 g, Cholesterol 47.8 mg, Fat 12.4 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 490 mg, Sugar 3.2 g
CLASSIC GLUTEN-FREE STUFFING
Provided by Shauna Ahern
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
- Cover with gravy, immediately.
GLUTEN-FREE STUFFING
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
GLUTEN-FREE SAUSAGE STUFFING
Calling all gluten-free friends, the Thanksgiving stuffing of your dreams has arrived. Our Gluten-Free Sausage Stuffing is loaded with sausage, Gruyère cheese, veggies and fresh herbs to be flavor-packed and unforgettable! This gluten-free stuffing is so good, even gluten enthusiasts will enjoy it; talk about a win-win scenario. Whether you're preparing the whole Thanksgiving feast or on the hook to bring a side, our gluten-free stuffing made from scratch is a must. Pro tip: Get seconds while you can; this dish will go fast!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
- Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
- Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
- Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize About 3/4 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g
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