Happy Thanksgiving Eve!
Here's a Thanksgiving recipe for those who appreciate a traditional stuffing, and the rolls I featured on here a few days ago :). It's based on this recipe and it's a very forgiving one. You can easily make this your own by adding or removing your favorite ingredients. I really like apples and cranberries, so I threw them in. But if you prefer a more savory stuffing, just make it with the celery and onion. Sausage would be a nice addition, too. I'd say the most important ingredient here is...butter! Of course. This recipe doubles nicely but please, please be sure you make sure to double the butter (at least). The more butter, the better!
Classic Gluten Free Stuffing
Makes enough for 5 hungry folks
2 cups crumbled gluten-free rolls
2 cups crubled gluten-free corn bread
1/2 cup chopped green onion
1/4 cup finely chopped white onion
1/2 cup finely diced celery
3 tablespoons butter
1/4 tsp salt
1/4 teaspoon ground black pepper
1 1/4 cup chicken broth
1/4 finely chopped fuji apple, no skin (I also added 1/2 cup cranberries)
1/4 tsp sage
1/4 tsp poultry seasoning
Preheat oven to 350
Crumble up the corn bread and biscuits, set aside in a greased oven safe platter (9 by 12) . Toast the bread crumbs in the oven for 15 minutes. Remove then raise temperature to 375.
Sautee the celery and onion in the butter. Then add all the spices, include the salt and pepper. Lastly, stir in the chicken broth. Cook on low for 5 minutes.
Pour seasonings and broth mixture over the bread crumbs in the pan.
Bake at 375 for about 20-25 minutes on middle rack, until top is golden brown (or as toasted as you'd like it).