17 Oct Gluten-Free Stuffing
2 cups of Cloud 9 gluten-free bread, dried and cubed (We also sell croutons at the bakery and they work very well.)
2 tbsp butter
1/2 cup chopped celery
1 cup chopped onion
1 cup chopped mushrooms
2 tbsp fresh parsley
1/2 tsp salt
1 tsp fresh sage
1 tsp poultry seasoning
1/4 tsp pepper
3/4 cup chicken or vegetable stock
- Melt the butter in a large pot.
- Add the celery, onions, mushrooms, parsley, salt to the pot cooking on medium heat for 5 minutes.
- Turn the heat off, add the bread cubes, sage, poultry seasoning and pepper, mixing together.
- Add the chicken/vegetable stock and mix until the stuffing is moist but not sloppy. Stuff your meat, if using, just prior to roasting. You can also bake your stuffing in a lightly greased baking dish at 350⁰F (176⁰C) for 45 minutes before your main dish is ready to be served.
Make sure that your stuffing is completely cool if, you are adding it to uncooked meat that is not going into the oven right away. Do not pack the stuffing tightly. You want the stuffing to heat as evenly as possible while the meat is cooking. If you have too much stuffing, add the remainder to a small baking dish and cook separately.
You can use dry or fresh herbs. If using dried herbs you can cut the amount in half, because the flavour will be concentrated and therefore more intense.