Gluten-Free Stuffing

 

A gluten-free adapation of my simple stuffing recipe, that somehow tastes even better than the gluten-full version.

• Gluten-Freen Croutons
• Preheat oven to 275°F.
• 2 loaves gluten-free bread, such as Schär
• Dice bread into 1/2-inch cubes. Place in a large bowl.
• ½ cup butter
• Melt butter in the microwave on high power. Remove and set on counter.
• 1 ½ teaspoons thyme
• 1 teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• Add spices to melted butter and stir to combine. Pour butter mixture over bread crumbs and mix to combine.
• Transfer bread crumbs to a large rimmed baking sheet. Toast at 275°F, turning every 15 minutes, until bread is well toasted by not burned, about 45 min.
• Remove from oven and let cool for 30 min. If making stuffing the next day, place bread in an airtight container.
• Prep Stuffing
• reserved gluten-freen croutons
• 5 stalks of celery, finely chopped
• 1 small onion, finely chopped
• 4 tablespoon butter, melted
• 2 teaspoon chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• Combine croutons, celery, salt, pepper, parsley, onion, and butter in a large bowl.
• 2 ½ cups milk
• Add milk to mixture and stir to combine, pressing down on stuffing until milk is fully absorbed. Test stuffing by pressing a small portion together with your hand. If it forms a cohesive ball there's enough milk. If it does not form a ball, add additional milk in ¼ cup increments and stir to combine.
• When stuffing can be formed in a ball, transfer to prepared baking dish. Cover tightly with aluminum foil and bake at 375°F until top of stuffing turns golden brown and sets, about 30 minutes.
• Remove from oven and let cool for 5 to 10 minutes before serving.