"HELLOOOO Gluten Free Stuffing! This stuffing is life changing. Ok, maybe that's a little dramatic but if you need to eat Gluten-free, the holidays can be tricky for many people. Being able to enjoy traditional holiday favorites can be a really big deal and trust me, everyone at the table will be raving about this dish! The key is starting with a great baguette and toasting it. We used baguettes from @everybodyeatsnyc, cubed and baked at 200° for about 40 minutes to dehydrate it. So you start with really crispy but not rock-hard bread. It's mixed with sautéed onions, celery, garlic & optional other veggies, chicken or veggie broth, and plenty of parsley and sage, then baked. That's it!.
This recipe is from a longtime friend, herself a total foodie and fellow mom of a celiac child. For years her family made 2 stuffings at Thanksgiving- 1 gluten-free, 1 not. Now they only want this Gluten-free one... it's that good!."
Herb And Mushroom Stuffing
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RECIPE:
2-3 large Gluten-free baguettes, cut into 1 inch cubes and toasted (bake at 200 approx 30-40 min until lightly crisped & dehydrated) (We used @everybodyeatsnyc).
1 stick butter (we used @earthbalance dairy-free sticks).
2 cups onion, chopped.
1 1/2 cups celery, chopped.
3-4 cloves garlic, minced.
1/2 tsp pepper.
1/4 tsp garlic powder.
Optional -sliced mushrooms (mix of shitake and baby Bella).
1 3/4 cup Chicken or Vegetable broth.
4 Tbsp fresh Parsley plus more for garnish.
1 Tbsp fresh sage.
Method:
Preheat oven to 350°. Spray a 9x9 in baking dish with cooking oil. Melt butter in large skillet. Sauté veggies including garlic in butter over med/low heat until veggies soft and onion translucent. Season with pepper & garlic powder.
Pour over toasted cubes and toss to coat. Add broth and mix gently so that bread is evenly moist. Add & mix in parsley and sage. Taste and add salt and pepper as desired. Transfer to prepared dish.
Bake covered with tin foil to keep moist for 40 minutes. Remove foil and bake an additional 10 min for the top to get crispy. Can be made ahead & reheated.