Gluten Free Celery Herb Stuffing

Gluten Free Celery Herb Stuffing
  1. 2 tablespoons unsalted butter (or Ghee) plus more for dish and baking
  2. 1 15 oz. bag gluten-free stuffing (seasoned) bread crumbs ( I make my own*)
  3. Coarse salt and freshly ground pepper
  4. 2 tablespoons olive oil
  5. 4 celery stalks, thinly sliced on the diagonal and then chopped
  6. 2 small or medium red onions, halved lengthwise and then chopped
  7. 2 gloves of garlic, finely chopped
  8. ½ cup extra dry vermouth or sherry
  9. ½ to 1 ¾ cups homemade or store-bought low sodium chicken stock
  10. 3 tablespoons coarsely chopped fresh flat leaf parsley
  11. 3 ½ teaspoons finely chopped fresh sage
  12. 2 tablespoons finely chopped fresh rosemary
  13. 3 to 4 large organic free-range eggs, lightly beaten
  1. Pre-heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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 with butter. Cover and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10-15 minutes more.
  5. To bake all of the stuffing in the oven: Stir an egg and 1 ¼ cup cups stock into stuffing, spoon into a buttered 14-by-9 inch baking dish, and dot generously with butter. Bake as directed above.
  1. * I use Canyon Bakehouse GF Mountain White Bread