Gluten-Free Stuffing

This recipe is a take on the stuffing my mother used to make when I was a child. She used to cook it inside a turkey but that is not recommended anymore. When cooked outside of a bird it is more properly called dressing but it tastes so close to my Mom's that I call it stuffing.

Print Pin

Servings:

Author: Teri-Ann Carty

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Equipment

oven
8x8 baking dish

Ingredients

6 cups stale or toasted gluten free or regular bread diced into 1 inch cubes
2 tbsp olive oil
½ unsalted butter
1 large sweet onion diced
1 cup celery diced
3 cloves garlic minced
2 tbsp each fresh sage parsley & rosemary chopped
1½ cups chicken stock
1 egg
4 shiitake mushrooms diced
½ pound organ meat or dark meat chopped
salt and cracked pepper

US Customary - Metric

Instructions

Heat large pan with olive oil over medium heat. Add diced mushrooms and chopped meat. Cook until mushrooms are soft and chicken meat is browned. Remove from pan and set aside.
Heat butter in the same pan and add onions, celery and garlic with a big pinch of salt. Cook until onions are translucent and celery is softened.
In a separate bowl, whisk the egg together with a cup of the chicken stock.
Stir the chopped herbs into the pan with the onions and celery and cook for 1 minute more. Stir in the rest of the chicken stock.
Add the cubed stale bread into a large bowl and then add the sauteed mushrooms and chicken, the onions,celery, and garlic and finally the whisked egg. Mix together thoroughly and then transfer to a baking dish and put into the pre-heated oven (400 degF) and bake for 40 minutes or until the temperature is 165 degF.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.