Classic Gluten-Free Stuffing
Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins.
Serves 8 to 10
- 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse Stuffing Cubes
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 yellow onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- Canola spray oil
- 1 cup gluten-free chicken broth
- 1/4 cup chopped fresh parsley
Preheat the oven to 300°F. Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dried and golden brown, about 20 minutes. Let cool. (If using premade stuffing cubes, skip this step.)
Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat. Add shallots, onions, celery and carrots and then cook, stirring frequently, until soft and golden brown, about 10 minutes. Add sage, thyme, salt and pepper and then cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half, about 5 minutes.
Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.