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!
Thanks Shawn... I really miss meatloaf with Stove Top Stuffing. Ok, I really miss Stove Top Stuffing in general... but this recipe looks fabulous so I'll give it a go!ReplyDelete
Yum! I am making this for my husband and son for the big dinner tomorrow at my in-laws. And maybe bringing a sippy of wine for me to get through it ;-)ReplyDelete
Thank you very much for posting this. I grew up on Stove Top and found your recipe took me right back to my childhood. As a plus, my kids got to enjoy "Stove Top". It really did taste like the Stove Top I remember.ReplyDelete
Oh my goodness! Maybe Thanksgiving won't be so sad after all! Thank you for posting!!!ReplyDelete
Oh I tell you what.... I made this for Thanksgiving this year. Even the people who weren't gluten intolerant LOVED it! I made my own bread. Mixed up all the dry ingredients ahead of time. Replaced the fresh parsley for dried just so I could save myself a step later on. Then when I was ready, it was so quick and simple to add the onions, celery, butter, and broth. Thanks for a great recipe. I plan on making more and keeping it in the cupboard for those nights when I want it handy.ReplyDelete
Glad you liked it. Thanks for the time saving tip too!Delete
Oh my, this is good!!! I saw it at the last minute and used what I had on hand. I had a loaf of Udi's white bread, the onions and parsley, and a mishmash of the dried herbs required. I added a quarter cup of white wine and reduced the broth to 3/4 cup. It was stuffing as I remember it, and it was DELICIOUS!!! Thanks for making Christmas dinner taste great!ReplyDelete
You're welcome and thank you for posting!Delete
Thank you so much for this! Saw a cute recipe for stuffed shrimp and while I had initially thought it called for bread CRUMBS, it turned out to be like "add chopped scallops to STUFFING mix." This worked wonderfully I now know I can use this for T'giving to with some added sausage, make parm and some dried cranberries!ReplyDelete
My 10 year old son is newly gluten free and each milestone/holiday/vacation has been met with trepidation and some grief as he wonders what he'll be able to have. I wanted to get a jump on new recipes for thanksgiving and made this for him to try tonight....HE LOVED IT! He said it was the best he had ever had! Thank you so much for sharing. He is looking forward to having this on Thanksgiving!ReplyDelete
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How many serving is this recipe?ReplyDelete
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