Welcome to our Thanksgiving Progressive Dinner!
Join in as 8 bloggers join together and share with you a progressive dinner, online style. Each blog will “host” a course, and share with you a favorite recipe for the holiday season. This dinner is being hosted by:
We are looking forward to serving you! All you need to do is follow along the blogs, and you’ll get a full course meal to bring in your holiday season! Thanks for joining us and being our guest!
I’m honored to have you as my guest! Please help yourself to some Scrumptious (Gluten Free) Stuffing!
Stuffing. Dressing. Whatever you call it, it is one of the quintessential dishes to adorn almost any Thanksgiving table. The turkey’s sidekick. Or Bestie! But, when you’re gluten free it becomes the enemy. So sad! In my gluten free kitchen, I find ways to make the wheat/gluten-filled foods I used to love play nice – both with my body and the taste buds of my gluten eating guests. I love recipes that don’t need any fancy ingredients (or at least not many) and that can be made gluten free or conventionally by using easy substitutions. This one can use regular or gluten free bread.
I was so excited to be a part of this Thanksgiving Progressive Dinner! Partly because I loved the idea of teaming up with these awesome bloggers, and partly because I needed to perfect my gluten-free stuffing for the holidays.
Incidentally, it’s a great way to use a failed loaf of gluten free bread. Just trust me on that one. I don’t want to talk about it, really.
Preheat your oven to 350. Meanwhile, cut bread (day-old or stale bread is best – you want something kind of dried out.) into half inch cubes…or so. I’m not super precise, I just kind of hack it into shape. It gives it a rustic feel. Toss the bread cubes with a drizzle of olive oil and evenly spread them out onto a cookie sheet, although I highly recommend a stoneware bar pan (affiliate link). Toast the cubes for about 20 minutes, or until golden brown. Give them a stir halfway through.
While the bread cubes are toasting, saute celery and onion in butter for about ten minutes. Add your seasonings and stir well, continuing to saute for a couple more minutes. Combine with the toasted bread cubes and mix well.
Beat your eggs lightly, then mix into the bread and vegetable mixture. Pour in the stock/broth and gently mix well. If it seems dry, add a tablespoon or so at a time until you get the desired consistency. Be careful not to add too much or it will end up soggy.
Transfer mixture into a greased 9″ x 13″ baking dish. I made half of the recipe below and put it into one of my favorite round stoneware baking dishes that we got for a wedding gift. I can’t believe we’ll be celebrating our 12th anniversary this year!
Bake in the preheated 350 degree oven for 40-50 minutes, or until done. For half a recipe, 20-30 minutes will be plenty although it does depend on your oven and how thick the stuffing is in the dish.
You could also add bits of turkey or chicken, cranberries and pecans or other ingredients that are traditional for your family, as well as substitute herbs and seasonings to suit your taste. I’ve heard that leftover stuffing with a fried egg on top is a great breakfast treat, although I have not tried it. I just might!
- 8 c bread cubes, cut into 1/2" cubes
- 1 Tbs olive oil
- 1/2 c butter
- 2 c diced celery
- 2 c diced onion
- 1 tsp ground sage
- 2 tsp ground thyme
- 1 tsp ground savory
- 1 tsp ground marjoram
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 eggs, lightly beaten
- 1 cup chicken stock
- Preheat oven to 350 degrees
- Gently toss bread cubes with olive oil
- Spread bread cubes evenly on a cookie sheet
- Toast for approximately 20 min, or until golden brown, stirring halfway through
- Melt butter in a skillet and saute celery and onions for about 10 minutes
- Stir in seasonings and continue to saute for a couple more minutes
- Combine bread cubes and vegetable mixture and stir well
- Add eggs and mix well
- Add stock and mix well
- Add more broth a little at a time if it seems too dry
- Bake in 350 degree oven for 40-50 minutes or until done
- Add meats, cranberries, pecans or other herbs and spices as desired
Gluten free bread crumbles easily so mix gently.
Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
Does your family eat stuffing or dressing? Do you have a treasured family recipe?