Gluten-free 4 bread stuffing
SAVANNAH, Ga. (WTOC) - November is Gluten-Free Diet Awareness Month which is used to shows support to those who suffer from celiac disease and educate you on how these foods can have a positive impact on the body.
Celiac Home Chef and Gluten-Free Expert, Jen Fiore joins WTOC on Morning Break to show us how to make a delicious gluten-free dish that you can serve this Thanksgiving.
Jen’s Four Bread Stuffing for Thanksgiving
Preheat the oven for 350°
Grease a 9x13 baking dish with butter
Prep: 1 15 minutes
Cook: 40-45 hour
6 slices of gluten-free white bread (store-bought)
2 sliced of gluten-free rye bread (store bought)
2 slices of our own homemade GF bread
**If you DON’T have a favorite home-made gluten-free bread that you make, you can either use Jen’s. recipe OR increase the number of white bread slices by 2.
11 ounces gluten-free cornbread (or 2/3 of box made cornbread)
**It doesn’t matter if the cornbread is your own recipe or from a box-prepare according to the directions.
1 cup of gluten-free turkey gravy
**If you are preparing this dish before the turkey is done, like I do, and you can’t find a gluten-free turkey gravy, then increase the chicken broth by 1 cup and add a dash more poultry seasoning OR thyme & rosemary!!
1 TBS olive oil
5 TBS butter (4 TBS for sautéing and 1 TBS for the top)
1 medium onion, diced
3 celery stalks, diced
2 medium carrots, diced
2 cups of gluten-free chicken broth
1 teas garlic powder
1/2 teas salt
1/4 teas black pepper
2 large eggs, beaten
1 TBS poultry seasoning (**May need a dash more if you don’t have turkey gravy)
½ cup grated parmesan cheese (optional)
Make the cornbread according to the directions. Set aside to cool. Once cooled you will be using 11 ounces or 2/3 of the recipe.
Once all the bread is either made or defrosted, place them on parchment lined baking sheets to toast and dry out a bit in a preheated 350° oven for 15 minutes. Pull the sheets out and turn the bread slices over. Put back in the oven for another 15 minutes. If the bread is not dry to the touch after the total 30 minutes, then place back in the oven for 5-minute increments until they are. The drier the better and that is why I LOVE to use the store-bought white bread and rye!!
Remove the bread from the oven and set aside.
In a large saucepan sauté the onions, celery, and carrots in olive oil and 4 TBS butter and season with garlic powder, salt and pepper. Cook until the vegetables begin to get translucent, then remove from heat and allow to cool a bit.
Cut all of the toasted bread and corn bread into cubes.
Next in a large mixing bowl:
Put in all the cut breads.
Next add the cooled vegetables
Add the beaten eggs
Gently mix to incorporate all the ingredients
Add the poultry seasoning, the gravy, and the chicken broth
Again, mix gently to blend well without breaking the bread or making mush
Place mixture on baking dish
Top with cheese (optional)
Bake for 40-45 minutes
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