This year for a Thanksgiving treat I made my gluten free version of Stove Top Stuffing. This was very easy to make and really delicious. I suppose you can use any gluten free sandwich bread but I made my own Sandwich Bread a couple days early.
I broke up the bread and toasted it, then put it in the freezer in plastic tubs.
You could also use a loaf of Udi's Gluten Free whole grain bread cut into cubes and toasted, I found it easiest to cut two slices at a time.
- 1 bunch fresh parsley
- 1 cup finely sliced celery
- 1 cup finely diced onion
- 1 stick unsalted sweet cream butter
- 1 teaspoon ground marjoram
- 1 teaspoon ground sage
- 1 teaspoon ground black pepper
- 1 teaspoon italian seasoning
- 1 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1 teaspoon minced garlic
- 1 can Swanson chicken stock
- 4 cups gluten free bread crumbs
Begin by preparing the onion, celery, and parsley.
Next, melt the butter in a large saucepan with the spices. After the melted butter and spices are mixed together, add the bowl of celery, onion, and parsley. Add the garlic. Stir well and cook until celery, garlic, and onions are softened.
Add in the chicken stock and bring to a boil. Once boiling, remove from heat and stir in the gluten free bread crumbs until mixed well. Cover and set aside for 5 minutes. Uncover and fluff with a fork.
Here it is made with an addition of re-hydrated cranberries and using a loaf Udi's Whole grain bread.
Serve, and Enjoy!