Gluten Free Stuffing

Stuffing was always my favorite side dish for Thanksgiving.  When going gluten free I tried many different ways of making the perfect stuffing (even leaving out the bread, which was no stuffing at all). This is now my go to recipe for the perfect stuffing.  Add more or less of ingredients you like or don't like.  You can't make a mistake, just make it your own!  I hope you enjoy this stuffing recipe as much as my family and I do!

Gluten Free Stuffing

1 loaf gf bread, cut into cubes
1 stick butter, melted or 1/2 cup oil
1/2 t pepper
1/2 t garlic
1/4 t thyme
1/4 t rosemary

Mix melted butter and seasonings together.  Drizzle over the cubes of bread and toss to coat.  Place on a baking sheet and bake @ 350 for 40 minutes or until browned and crunchy. You can make these several days ahead.

 

1 large onion
5 cloves garlic, minced, diced or crushed
4 stalks of celery
2 T butter or oil for frying

Fry onion, garlic and celery in frying pan until they start to get tender. Do not brown.

1 large package fried mushrooms
1 cup wild rice cooked
1 cup white or brown rice cooked
1 cup craisins
1 cup chopped pecans
2 cups chicken broth
1 t salt
1/2 t pepper

In a large bowl mix the onion mixture,mushrooms, rice, craisins, pecan, salt and pepper together.  Add in the cubed stuffing and mix together.  Stuff the turkey with the mixture just before baking.  What is left over put into a buttered dish and add the chicken broth.  (I like to put the turkey neck in with the extra stuffing and bake with a lid on it until turkey neck is cooked).