by Kathleen | Dinner | Affiliate Disclosure
Gluten Free Celery Herb Stuffing 2016-11-22 18:07:36 A gluten free recipe even your mother-in-law will love Write a review Save Recipe Print Ingredients 2 tablespoons unsalted butter (or Ghee) plus more for dish and baking 1 15 oz. bag gluten-free stuffing (seasoned) bread crumbs ( I make my own*) Coarse salt and freshly ground pepper 2 tablespoons olive oil 4 celery stalks, thinly sliced on the diagonal and then chopped 2 small or medium red onions, halved lengthwise and then chopped 2 gloves of garlic, finely chopped ½ cup extra dry vermouth or sherry ½ to 1 ¾ cups homemade or store-bought low sodium chicken stock 3 tablespoons coarsely chopped fresh flat leaf parsley 3 ½ teaspoons finely chopped fresh sage 2 tablespoons finely chopped fresh rosemary 3 to 4 large organic free-range eggs, lightly beaten Instructions Pre-heat oven to 350 degrees. Heat oil and 2 tablespoons of butter in a large skillet over a medium heat until butter has melted. Add celery, onions, garlic and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes. Put vegetable mixture and bread crumbs into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in ½ cup of stock and fresh herbs; season with salt and pepper. Stir in eggs. To cook stuffing in turkey, place stuffing mixture in mesh bag and place in turkey; cook turkey as directed. For remaining stuffing, stir in ¾ cup stock, spoon into a buttered 8-inch square baking dish, dot generously...
