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Gluten-Free Stuffing

November 22, 2010

I never really liked stuffing back when I ate gluten. Maybe because it always made me sick or maybe I just didn’t find it flavor-full enough. I love this stuffing recipe and it is really easy to make. I usually don’t eat ENER-G bread ever. I find it dry and tasteless but it is perfect for this stuffing. The pine nuts and scallions really give it a burst of flavor. It is really important to add broth while the stuffing breaks. The bread absorbs the liquid and the cubes turn into a moist delicious stuffing that accompanies the turkey perfectly. This would be a regular dish in my house but sadly I know how much butter and oil is in the recipe. But for an occasional feast, I think this is totally acceptable and when you taste it, hopefully you will too.


1 stick of butter
1/4 cup olive oil
1 cup chopped onion
3 cloves of garlic minced
1 cup chopped celery
8 cups of cubed bread (I recommend ENER-G tapioca bread)
1 tbl marjoram
1 tbl thyme
1/2 cup minced curly parsley
salt and pepper
1/2 cup finely chopped scallions
1/2 cup toasted pine nuts
2 cups of chicken broth


Melt butter and olive oil in a pan or casserole dish. Add the onion and celery and cook for  5 min. Add the garlic. Toss the pine nuts and bread cubes into the pan. Toss in the herbs and scallions. Season with salt and pepper. Pour 1 cup of broth over the stuffing and toss again. Cover the stuffing or pack it into a ceramic casserole dish. Bake at 350 for 45 min. Check the stuffing after 15 min. Add additional broth and toss. The stuffing should begin to be moist. If not, add more broth. After 45 min, remove the lid so that the stuffing will brown on top. Bake an additional 10 min.

Remove from the oven and enjoy.


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