I used to love stuffing.
What’s not to love?
Bread – Good.
Butter – Good.
Spices – Good.
Yes, there are other ingredients in the traditional Thanksgiving dish.. but the holiday wouldn’t be the same (for me) without it… so I knew I had to get to work… because the 99 cent box of Stove Top, wasn’t an option this year.
I’ve been on the hunt for the recipe that looked the most like the one I might enjoy. I ended up with a dish off of glutenfreecookingschool.com… with a few modifications.
I started with a whole loaf of UDI’s GF bread… and cut the entire thing into 1/2 inch pieces – and toasted those pieces in the oven at 400 degrees for 10 minutes, turning every 2-3 minutes. IT was actually REALLY easy, but I’m sure with anything it can be easy to ruin too…. by not toasting the bread enough or putting too much broth in too quickly.
GLUTEN FREE / CASEIN FREE BREAD STUFFING
– 1 loaf of UDI’s bread cut into 1/2 inch squares and toasted at 400 degrees for 10 minutes
– 4-8 TBSP butter (earth balance, or smart balance)
2. c. Chopped Onions
1 c. chopped celery
1 cup fresh mushrooms
1/4 – 1/2 c. minced parsley
1 tsp. sage
1 tsp. thyme
1/2 tsp. black pepper
1 cup – 1 1/2 cup chicken stock
Pour toasted bread into large bowl, melt the butter over medium high heat. Add the onions, celery and mushrooms and cook for 5 minutes. Stir in the parsley and spices and in toasted bread and toss until well combined.
Stir in stock until the stuffing is lightly moist, and turn to low to soak in for 3 minutes. Stir again, and check consistency.
Voila! 🙂 YUM! It was 10 thumbs up at this house and really painless over all… and now we KNOW what is in the stuffing we’re eating! Here’s to being healthy for HIM!
“May the Lord smile on you.”