Thanksgiving is tomorrow and my preparations are well underway. But if this is your first gluten free Thanksgiving, or if you simply haven't found a suitable GF Stuffing recipe, I'm here to help with a last minute Gluten Free Stuffing Recipe!
Above is a scan from my mother's cookbook that has my grandfather's original stuffing recipe and two other recipes that came along once we entered the gluten free age. What my family does now is some combination of all three, which I'm about to write down as one cohesive recipe for posterity (and whoever else wants it).
I'm not really making this until tomorrow morning, so I apologize that there are no pictures, I'll Instagram a shot tomorrow.
It's moist, savory, delicious, and no one will know it's gluten free unless you tell them. The best thing is, you do it in a crockpot, so you can set it all up in the morning and go about the rest of your cooking.
Here is what you will need:
1 Stick Unsalted Butter
2 Loaves Udi's Gluten Free Whole Grain Bread
5 Ribs Celery
2 Egg Yolks
1 1/2 tsp Salt
1/2 tsp Pepper
1 1/2 Tbsp Sage
1/2 tsp Thyme (that's my addition!)
Chicken/Turkey Stock (hold tight on the amount, there is an explanation below)
Step 1: Toast your bread. Stuffing is traditionally made with stale bread, but it totally works to just toast it until it gets a little crunchy. Don't fully brown it though. Once you've toasted your bread, dice it into bite-sized cubes. Note: If you are making this for a Celiac guest, don't use your toaster, toast the bread under the broiler on your stove. If you use a toaster that has had gluten-bread in it before, the bread is contaminated and can make your guest sick.
Step 2: Chop your onions and celery. In a large skillet, melt your butter. Add the onions and celery and soften.
Step 3: In your crockpot, toss the bread cubes with the onions and celery. Add your egg yolks, salt, pepper, sage, and thyme and mix it all together.
Step 4: Okay, here is where things get a little tricky. Much like me, my grandpa wasn't really into actual measurements, so I'm going to give the best instructions I can and leave the judgement to you. At this point, you will need to add liquid to your bread mixture. My grandpa and mom always make a stock from the turkey neck and organs and use that. I sometimes do that (if I remember to, an sometimes just used store-bought turkey or even chicken stock). Really you just need a stock of some kind. You'll want to slowly add your liquid (one ladle at a time works for me) mixing the bread each time. Now is where your judgement comes in. Add enough liquid so that your bread is moist, but not saturated. You're bread should not be falling apart.
Step 5: Put the lid on, turn it onto low head for 4-6 hours removing the lid as little as possible. I usually like to check once to make sure things are getting too dry. If they are, I add another ladle of stock.
So that's it! The best gluten free stuffing there is, courtesy of my grandpa, my mom, and now me! I hope you have a lovely Thanksgiving if you're in The States, and if you are abroad, feel free to make a batch and stuff yourself along with us!
Happy (gluten free) Thanksgiving!