Here is a recipe for a gluten free stuffing for your Christmas turkey… your guests wont know the difference… enjoy!
Ingredients for Gluten-Free Stuffing
- 1 loaf gluten-free bread (cut into 1/2 inch cubes).
- 1/2 cup CF ghee (or other casein-free oil like pastured lard, coconut oil, or olive oil)
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 2 tablespoons sage
- 1 tablespoon thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 ½- 1 ¾ cup homemade chicken broth from pastured chickens (not from a carton or can)
- 3 large eggs
Preheat oven to 325° F or 180° C
Chop celery and onion.
Prepare the breadcrumbs (or bread “cubes” to be precise). Spread chopped bread pieces on a couple baking sheets one layer deep. Bake for about 10 minutes on 325 degrees, until cubes are dry; however, do not brown them.
Increase temperature of oven to 350°
Cool bread crumbs as you melt ghee in pan. Add onions and celery and sauté for 10 minutes. Add herbs, salt and pepper in for the last couple minutes of cooking. Add 1 ½ cups stock. Temper eggs by spooning a bit of stock into the eggs, adding little by little to the eggs until all the stock/veggie mix is beat in the eggs.
Place bread cubes into a baking dish. Pour stock/eggs over and mix, moistening the bread. You want to make sure the stuffing is not too dry or too soggy. I find that I like each piece of bread to be coated and a bit wet but not soggy all the way through. If it’s too dry add extra stock a little at a time to not over moisten.
Bake for approximately 45-50 minutes on 350 degrees or until the top is brown.
Anita Wilson Naturopathic Herbalist
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