Wednesday, November 21, 2012

Gluten Free Stuffing (dairy free / vegan depending on bread)

I figure on two slices of bread per serving and just like gravy, I'd rather have too much stuffing than not enough.  (I can't believe I just typed "too much stuffing", as if that's possible!)

Gluten Free Stuffing

8 slices gluten free bread, cubed
1 medium onion, chopped
olive oil
1 tsp ground sage
salt and pepper to taste
1/2 cup almond milk + more as needed

How to prepare gluten free stuffing:

Preheat the oven to 300 degrees. 

Cube 8 slices of fresh gluten free bread.  (I save the ends of my gluten free loaves for just this purpose!)  Place the cubes on a cookies sheet and bake for 15-20 minutes, turning once.  [They should dry out, not brown.]  Allow to cool. [This can even be done the night before, just be sure they are totally cool before storing in a sealed bag.]

Saute the chopped onion in olive until starting to brown.  Toss the onions, seasonings and cooled cubes in a large bowl.  Moisten with almond milk (or any other nondairy milk or even chicken stock) stirring as you go, until bread is moist.

Heat the oven to 325 degrees.  Bake, covered, in a greased caserole dish for 30 minutes, then uncover and bake for an additional 15 minutes.

Serve and enjoy!

Other gluten free / dairy free recipes:

Gluten Free Gravy

Dairy Free Mashed Potatoes

Gluten Free Thanksgiving

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