Homemade Gluten-Free Stuffing

Let it be known to all that in the year 2020, Thanksgiving SUCKED. It’s been cold and rainy all week – perfectly befitting a “holiday” where we’re all stuck in our own homes, away from family and friends. I was tempted to just pretend the whole thing wasn’t even happening.

But it turns out that after 40-some odd years of doing it, the impulse to cook for Thanksgiving can’t be squelched in me. I’ve therefore devised a menu for one, starting with the Cornish game hen I found at Trader Joe’s.

I’m making stuffing from scratch (as in, not using the Pepperidge Farm croutons my mom always used) for the first time this year. It’s mostly the same recipe as always; but especially since I’m making it gluten-free, I figured I’d jot down the quantities and so forth. Plus my friend Stacey said she required pictures! LOL

I’m starting with Trader Joe’s brand gluten-free Italian bread. I used all but 4 slices – just because I want enough bread for 2 leftover turkey sandwiches – even if this year they’re actually going to be leftover cornish game hen sandwiches.

I arranged the slices on a cookie sheet and baked them at 200° for about 45 minutes, flipping halfway through. This allowed the moisture to escape from both sides of the bread. Once they fairly dry, I chopped them into squares. I weighed the bread after I dried it out and it was about 7 oz.

Next I chopped up half a large onion (1c) and 3 stalks of celery (about 2/3c), then sauteed them in a stick of butter.

To this pan, I added 1 cup of chicken broth, 1T chopped fresh sage, 1t chopped fresh rosemary and 1/2t salt.

After bringing the mixture to a boil, I poured it over the bread cubes and stirred to make sure all the cubes got soaked in the liquid. [I actually needed to add a little bit more broth, maybe a tablespoon or 2?]

I buttered an 8″ square baking pan and spooned the dressing into it. Then I baked it at 400° for about 15 minutes. It was soooooo good – quite possibly the best dressing ever!

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