Hundreds of thousands of folks are Gluten-Free this day and age, for a variety of reasons. I’ll be bringing my friend, Chef Amy’s stuffing with me to church on Sunday for our monthly Lord’s Supper Meal. As it’s November, the theme is Thanksgiving. Obviously, This can be served year-round with almost any fare.
1/2 cup butter, or butter sub, or olive oil
1 cup celery, mediun diced
1 16 oz pkg. cremini mushrooms, [baby bella], quartered (I use whatever mushrooms I have)
1 cup vadalia onion, medium diced
1 tablespoon sea salt
1/2 teaspoon ground black pepper
2 teaspoons dried sage or 2 tablespoons fresh sage
1 teaspoon dried parsley or 1 tablespoon fresh parsley
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme
3 cups homemade chicken, turkey, or vegetable/mushroom broth/stock OR Pacifics Free Range Organic Chicken broth is safe
4 quarts [16 cups] GF bread, diced, toasted or untoasted (2 standard loaves) (We like Rudi’s)
3 eggs, beaten
In saute’ pan, melt butter or oil. Add celery and onions and saute’ until soft. Add in mushrooms and spices [if using dried…if using fresh, add with eggs], and saute’ until mushrooms are tender. Let cool. In bowl, place bread, broth/stock, and eggs. Add in cooled vegetable mix and toss. Add more broth or water if necessary…you want a very moist stuffing. Place in greased 13 X 9 baking dish or stuff in turkey ONLY if it is completely cooled before adding to the turkey. Bake at 350 degrees for 45 minutes or until golden brown.
**Enough stuffing to stuff a 10 – 15 lb. turkey