Think you can't have good stuffing that's Gluten-Free, trust me, you can!
First, we need to make the croutons. I made a loaf of Pamela's bread using the Gluten-Free Bread Mix with the herb bread variation. It's really good!
Once the bread is done, cut it up into 1/2 -1 inch cubes.
Place the cubes in a single layer on a baking sheet. Bake for 2 hours at 200 degrees. The bread will become croutons. Let them cool completely and seal in a zipper bag. You can do this up to two days in advance. If you need to do it sooner, freeze them so you can get this done way before Thanksgiving!
If you are pressed for time or completely opposed to making your own croutons (very understandable and I've been there in the past!), then you can find pre-made gluten-free stuffing croutons. The croutons shown above, are very good and can be found at Whole Foods.
The day before I want to make the stuffing, I do all my chopping! Cut 2/3 of a cup of very finely diced celery. I don't like to actually taste big chunks of celery so I cut mine as small as possible. It's probably a little ridiculous how small mine ends up! I also cut up 1 cup of diced onion (about 1/2 of a large onion).
Cut up some fresh sage, thyme and parsley. Smells so good!
If you're doing this in advance, store it in a re-sealable bag until you're ready to use it!
When you're really ready to make the stuffing (finally, I know!), melt 1/4 cup of butter in a medium size frying pan over medium-high heat.
Add the celery, onion and herbs. Cook until onions and celery begin to become translucent and are starting to brown.
While that's cooking, get the 6 cups of bread crumbs ready (for me, this was exactly one loaf of Pamela's Bread Mix made in the bread maker with the herb bread variation).
Whisk the wet ingredients. 2 eggs...
1/2 cup of chicken stock, 1 tsp. of salt and 1/2 tsp. of ground black pepper.
Add the onion and celery mixture to the croutons. Pour the whisked wet ingredients over the croutons.
Mix all the ingredients gently. Don't mush up the bread...you'll be sorry if you do! Make sure it's very moist. If not, add 1/4 cup increments of chicken stock until it is moist.
The recipe shown is a Rolled Turkey Breast. So the stuffing went in there.
IF you aren't making that recipe, place the stuffing in a buttered casserole dish and bake at 350 degrees for 25-35 minutes.
Herb Bread Stuffing
Prep Time with Store Bought Croutons: 30 Minutes
Total Time with Store Bought Croutons: 1 Hour
Prep Time with Homemade Croutons: 1.5 Hours
Total Time with Homemade Croutons: 6 Hours
Yield: 8 Servings
6 cups of Gluten-Free Dried Herb Bread Croutons
1 cup Diced onion
2/3 cup Finely Diced Celery
1 Tbsp. Chopped Fresh Thyme
1 Tbsp. Chopped Fresh Sage
1 Tbsp. Chopped Fresh Parsley
2 Large Eggs
1/2-1 1/4 cups Gluten-Free Chicken Stock
1 tsp. Salt
1/2 tsp. Ground Black Pepper
1/4 cup Butter
To make your own GF stuffing croutons, make 1 loaf of Pamela's Gluten-Free Bread Mix with the Herb Bread Variation. Cut the loaf into 1/2" to 1" cubes. Spread into a single layer on a baking dish and bake at 200 degrees for 2 hours.
Melt 1/4 cup of butter over medium-high heat in a medium sized frying pan. Add diced celery and onion as well as the fresh herbs. Fry until the vegetables are becoming translucent and start to brown.
Whisk 2 eggs, 1/2 cup of chicken stock, salt and pepper. Mix croutons with celery and onion mix. Stir in the egg mixture. Gently stir completely, being careful not to mush the bread.
Use in a turkey recipe or pour stuffing into a buttered baking dish. Bake at 350 degrees for 25-35 minutes until golden brown.