Gluten and Dairy Free Stuffing Recipe

{By: Jessica Gershwin} Gluten Free and Dairy free Stuffing featuring Native Bread (www.nativebread.com) 

GF DF V

When we went gluten free, what I missed most was Thanksgiving stuffing.  Using a good quality artisan gluten free bread makes all the difference in this recipe.

Ingredients:

1 whole loaf of Native sourdough bread from Native Bread or any other quality artisan gluten  free bread diced into 1 inch cubes and layed out for 2-3 days until it is crispy like a crouton ( or you can dry it out in a 200 degree F oven from several hours — don’t skip this step as having dry bread is super important to the end product)

1 onion diced

3 ribs of celery diced 

1 garlic clove minced

1 stick plus 2 tablespoon of dairy free butter such as Earth Balance

6 large eggs

3-4 tablespoons of fresh sage chopped or 1-2 tablespoons of dried sage

3-4 cups of turkey/chicken stock

Kosher Salt/ pepper

Directions:

Cut GF bread in 1 inch cubes and lay out to dry for 1-2 days or dry out if a 200 degree oven for 2-3 hours

Saute onion and celery in 1 tablespoon of butter or olive oil until onion is translucent and veggies are soft, add garlic and cook for 30 seconds until fragrant, remove from the heat and allow to cool.

Melt 1 stick of vegan butter and set aside

Lightly whip the eggs.  Mix together the bread, veggies, eggs, aromatics, salt and pepper with the eggs and add enough poultry stock to moisten all the bread crumbs.  Super Important not to have any dry bread as you mix. 

Place in a 9×13 dish buttered with remaining 1 tablespoon of dairy free butter.  Add bread mixture to pan and spread evenly.  At this point, you can cover and refrigerate for up to 4 days.  

Add more stock and melted butter before baking if you want. 

Preheat oven to 350 degrees, bake for 45-60 mins covered with foil and uncover for the last 15 minutes or until internal temperature reaches 165 degrees. 

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