Classic Gluten-Free Stuffing

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
  • 2 cups turkey or chicken stock
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 ribs celery, diced
  • 1 large onion, diced
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • Gravy, for serving
Directions
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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