Gluten-free Stuffing

Gluten free stuffing complements turkey or chicken dinners and offers a tasty alternative to potatoes or rice any day of the week. The featured recipe uses millet bread for crunch with pecan raisin bread and fruit for a sweet style stuffing. The bread can be toasted days ahead and the stuffing made the day before a holiday event. Simply reheat in the oven to serve. This recipe is gluten, soy, corn and dairy free (with margarine).

Ingredients:

½ -loaf gluten-free millet bread
½-loaf gluten-free raisin pecan bread
1 onion
4 stalks celery
¾-cup butter or margarine
1 apple diced
1-cup dried cranberries
1-cup slivered or sliced almonds
2-cups chicken or vegetable broth

Dice thawed bread into ½-to-¾-inch cubes. Bake in the oven at 200 degrees until dry, about 1-2 hours depending upon humidity. Cool the bread cubes and store in a zipper storage bag until ready to use. Dried bread crumbs will store at room temperature for several days or in the freezer for several months.

Dice the onion and slice the celery. Sauté in the butter until the onion is translucent. Add in the gluten free bread cubes, diced apple and 1-cup broth. Cook, uncovered on medium low heat until heated through.

Add in the almonds and cranberries. Cover and continue to cook until the bread is soft, about 30 minutes. Add more broth a little at a time as needed to soften the bread.

Serve the stuffing hot. Alternately, transfer the stuffing into a baking dish and refrigerate. Place in the oven at 325 for about 45 minutes to reheat. Gluten-free stuffing is delicious with dairy-free gluten-free gravy. Enjoy!

Tips:

Modify the stuffing to suit your taste. Add dried fruit such as apricots, fig or dates.
Use millet bread with sage or poultry seasoning for a savory dressing.
Add cooked giblets and parsley if desired.
Use vegetable broth for vegan dressing.
Leftover stuffing reheats easily in the microwave.
Look for the featured Food for Life breads in the freezer case of your specialty retailer.

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