Gluten Free Celery Herb Stuffing
A gluten free recipe even your mother-in-law will love
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- 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
- 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 with butter. Cover and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10-15 minutes more.
- 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.
- * I use Canyon Bakehouse GF Mountain White Bread