Gluten Free Stuffing

If there's one item on Thanksgiving that I absolutely can not go without...it's STUFFING! (Well, and pumpkin pie but that's a different post now isn't it.) When you stop to think about it, stuffing is such a funny dish- dried out bread that is made wet again and mixed with seasonings. But it sure does make a great side dish to Turkey! Stuffing (or Dressing as it is sometimes called) has different variations all over the world! This next recipe is closer to a Stove Top Brand version but a lot healthier. (PS Kraft sells over 60 million boxes of Stove Top every Thanksgiving! It's about time they come out with a gluten free version don't you think!?!)

So, I've been playing around with this recipe for the past month (which means my family has been stuffed with stuffing lately). I think you're going to LOVE this one! It's really simple and can be split up into 2 days if you want to do some prepping BEFORE Thanksgiving. Then on the day of, it only takes 20-25 minutes of baking. 

Gluten Free Stuffing

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 8-10 side servings
Stuffing Ingredients: 

• 6 cups gluten free dried bread crumbs (see directions below on how to make yourself!)
• 2 cups onions, finely diced
• 2 cups celery, finely diced
• 2 shallots (optional)
• 1 tsp dried ground sage
• 2 tsp dried thyme
• 1 tsp dried parsley
  
• 1/4 tsp dried rosemary, crushed
• 1/8 tsp marjoram
• 1 & 1/4 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1 & 1/2 cups gluten free chicken broth (or turkey drippings)
• 6 Tbsp butter (or to make dairy free use 6 Tbsp Earth Balance or Olive Oil)
• extra olive oil for saute

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Dried Breadcrumb Ingredients: 

• 9-10 cups gluten free bread, cut about 1 cm squared (I used my soft dinner rolls that are a couple days old)
  

Dried Breadcrumb Directions: (Can be done a day or two BEFORE Thanksgiving which is recommended so you don't occupy your oven when you need it for the turkey!)

1. Preheat the oven to 300 degrees F. 
2. Place the cubed gluten free bread on a cookie sheet. 
3. Bake, stirring every 15 minutes until lightly brown and croutons are crispy. (Takes about 30-45 minutes.)
   
4. Cool completely and then store in an airtight bag or container. Should yield about 6 cups. 

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Stuffing Directions: 

1. Preheat your oven to 350 degrees F. 
2. Place your breadcrumbs in a large bowl. Set aside. 
3. Add some olive oil into a skillet over medium heat. Saute your diced onions and celery until tender. 
4. Add your shallots, sage, thyme, parsley, rosemary, marjoram, salt, and pepper. Toss gently for about 1 minute. Remove from heat. 
5. Add the broth and butter (or olive oil) to your onion mixture. Pour over your breadcrumbs and stir to coat. 
6. Transfer the stuffing to an 8x8 large casserole dish with a lid. Bake covered for 20-25 minutes. 

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