Stuffing is one of the most traditional Thanksgiving dishes and has always been one of my personal favorites. You can imagine my disappointment last Thanksgiving when I realized there would be an empty spot on my plate where my favorite serving used to be. Sure, I could easily fill it with more veggies, more turkey, more mashed potatoes (my favorite, favorite thing in the world). But it just wouldn't be the same. So I attempted to make stuffing last year without a plan or the proper research. I made it exactly the same way my mom has always made stuffing but it came out terrible! It was soggy and pathetic. Of course I ate it anyway as I enviously watched everyone around the table enjoy their normal, delicious, traditional stuffing. I was determined to get it right this Thanksgiving and adamant that it could taste just like my mom's fabulous yet simple stuffing recipe. Here we go! #feelingthankful
Prep Time: 15 minutes
Cook Time: 25 minutes
Fresh From the Market:
- 12 oz. Udi's White Bread Loaf
- 2 Cage-Free Organic Eggs
From the Pantry:
- 2 tbsp. Safflower Oil
- 1/2 c. Water (from the tap, not the pantry :)
From the Spice Rack:
- 1 tbsp. Parsley Flakes
- 1/4 tsp. Sea Salt
- 1/4 tsp. Ground Black Pepper
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 8 x 8 Baking Dish
- Large Baking Sheet
- Large Mixing Bowl
- Skillet or Saucepan
Are you ready for the first tip to make gluten free stuffing taste (almost) exactly like regular stuffing? The bread needs to be toasted first! Gluten free bread tends to crumble more than traditional bread so toasting it gives it more structure and resistance.
- Line up each slice on the large baking pan and set the oven to broil. Toast the bread for 5 to 7 minutes. It will toast underneath, so you can turn each piece halfway through to fully toast each slice.
- Once you take the toast out of the oven, reset the temperature to 325 F degrees.
- Put the skillet over a low flame and add the safflower oil. Add all of the spices to the oil (parsley, sea salt, pepper, onion powder and garlic powder) and saute for 2 to 3 minutes. You don't want the spices to burn or come to a boil, so don't multitask for this one! You will know it is done when you smell the spices and hear the crackle of the oil.
- Rip each slice of bread into little pieces and put them in a large mixing bowl.
- Take the oil and spices off the flame and pour over the bread in the bowl.
- Now add the eggs and water and start mixing and kneading the bread into dough with your hands. Note: if you are not making vegetarian stuffing, feel free to replace the water with chicken or turkey stock to add more flavor.
- The dough should form a ball and the bread should not feel crumbly. If it does, add more water or chicken stock, as needed.
- Lightly grease the baking dish with olive oil spray or coat with 1/4 tsp. of the safflower oil. Place the ball of dough in the center of the dish and knead it until it covers the entire bottom of the baking dish.
- Place it in the oven for 20 to 25 minutes. Since all ovens vary, be sure your stuffing is done by inserting a toothpick. If any stuffing sticks to the toothpick, put it back in for a few minutes until the toothpick comes out clean.
- Once you take it out you can serve it immediately! If you are cooking ahead, cover it and keep it in the fridge until you are ready to serve it. Then just pop it back in the oven at 325 F degrees for 10 minutes to reheat and make it toasty.
Please note: most jars or cans of turkey gravy are not gluten free. Be sure to check before using otherwise you may as well have had the regular stuffing! You can find gluten free gravy mixes or make your own gravy with a gluten free starch like arrowroot or corn starch. Stuffing always tastes better with gravy! And cranberry sauce!