Gluten Free Thanksgiving Stuffing Recipes

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.

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.

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.

Steps:

• Chop bread into 3/4" cubes.
• Optional: if bread is very fresh, put in the oven at 250F for about 10-15 minutes to slightly harden.
• In a large skillet, crumble sausage and cook until browned.
• Remove cooked sausage from pan, leaving drippings behind.
• Add 2 tbsp butter to pan.
• Add onion and celery, and cook over medium-low heat until tender.
• In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. To prepare in advance, stop here and refrigerate.
• Mix the eggs into the chicken stock.
• Pour this liquid over the bread mixture and gently stir to mix.
• Pour from bowl into greased 9x13" baking pan.
• Cut remaining butter into small cubes and sprinkle over the stuffing.
• Bake at 375F until crispy on top and liquid has all absorbed into bread, about 35 minutes.

Steps:

• Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
• Onto ungreased cookie sheet, drop dough by spoonfuls.
• Bake 13 to 16 minutes or until golden brown. Serve warm.