Whether you have a Gluten Allergy or Sensitivity, Thanksgiving can be a 'dangerous place'. Make this delicious Stuffing to enjoy all the tastes of the season. Want to download my Thanksgiving Survival Guide which includes more great recipes plus strategies to help you through the holiday? Request your download here.
2 loaves gluten free bread, diced into one inch cubes, double toasted and cooled
2 large ribs celery, finely diced
1 large yellow onion, finely diced
2 tbsp good olive oil
2 tbsp garlic, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh sage, finely chopped
1 cup organic low sodium chicken stock (Imagine brand)
1 egg yolk
1/2 tsp salt
1/2 tsp pepper
1. Sautee the onion and celery in olive oil on mediumJlow heat until they are translucent.
2. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
3. Bring the chicken stock to boil on high heat. Place the egg yolk in a mediumJsized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
4. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. 5. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread.
6. Add the salt and pepper and toss the bread again. 7. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.
8. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes.
9. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves six to eight people