Last week I did a little TV spot on a show called, "Good Things Utah" and I made gluten free stuffing. I think the recipe they have on their site is actually not the right one, so I wanted to make sure I got the right recipe up somewhere on the web. This recipe is the better recipe. The one on GTU is my prototype, but I feel like this version is way better.
The highlight of the day was meeting Bob and Randy Harmon of Harmon's Grocery Stores, who were there the very same day! You may call it coincidence, I call it karma. Food geeks of the world, unite.
Gluten Free Traditional Stuffing
8 slices Grandpa's Kitchen bread, dried and cubed
1 1/2 cups chicken stock made with 3 T Better Than Boullion chicken flavor
2 T sherry cooking wine
1/2 minced onion
2 cloves minced garlic
1 stalk diced celery
5 T butter
1 tsp sage
1 1/2 tsp parsley
1 tsp thyme
1 tsp black pepper
Bake a loaf of Grandpa's Kitchen Bread mix. Cut eight slices and cube. Lay out on a baking sheet and let dry for a day. Or, if you are short on time, you can dry the bread the day of baking. Heat oven to 300 degrees. Toast bread for 15 minutes, stirring twice. Remove from oven and let cool. Heat oven to 375. Heat water, better than boullion, and wine to a boil, remove from heat. In a large frypan, melt butter and saute vegetables until soft, about four minutes. Add spices, remove from heat. Place bread cubes into large bowl and add vegetable mixture, mix well. Pour stock mixture 1 ladlefull at a time, just until moistened (you might only use 1 cup of broth, you don't want a pool of liquid at the bottom of the bowl--it will make the bread soggy.) Place in a greased casserole dish and cover with foil. Bake for 30 minutes at 375 degrees. Take foil off and bake for another 10-15 minutes until lightly browned.
I have made this recipe with Blue Chip Baker's Brand of French Bread as well, and it's not too shabby. I just love the texture and flavor of the Grandpa's Kitchen bread, so I prefer it in this recipe.Happy Thanksgiving and Happy Eating!