This stuffing tastes just like Grandma's. It is gluten free and allergy friendly. The perfect addition to any table on Thanksgiving, Christmas, or any time of year!

 

Prep Time: 30 minutes

Cook Time: 5 hours plus overnight drying, including baking bread

Makes: 12 servings, or one large serving dish

For the bread (note - if you don't want to make your own bread, skip to the next step - this recipe works great with any store bought allergy-friendly loaf, too!)

 

Makes - 1 loaf:

 

4 1/4 cups Hungry Harry's All-Purpose Flour Blend

1 1/3 cups water

4 tablespoons sugar

2 tablespoons rice bran milk powder

2 teaspoons salt

2 1/2 tablespoons melted coconut oil

2 teaspoons quick yeast

1 egg or egg replacer

 

Bake following your bread machine's instructions.

 

For the stuffing:

1 loaf gluten free or allergy friendly bread (any flavor will work!)

3 tablespoons melted coconut oil

1/2 cup chopped white onions

3/4 cup chopped celery

3 1/2 cups turkey, chicken, or vegetable broth

1 egg or egg replacer

1/2 teaspoon dried sage

1/4 teaspoon dried parsley

 

 

Dice the bread into 1-inch cubes and spread onto a sheet tray in one layer. Leave out overnight to dry.

When you’re ready to make the stuffing, preheat your oven to 350°F, and spray a 9" x 13" pan with oil.

In a saute pan, cook the onions and celery in the coconut oil until soft and translucent, about 5 minutes.

In a large bowl, mix the dried bread with the broth - it should be wet, but not soggy. Mix in the remaining ingredients.

Transfer to the prepared 9"x13" pan and cover with foil. Bake for 45 minutes.

Remove the foil and bake for another 20 minutes so it can brown and crisp. Remove from the oven and allow to rest for 10 - 15 minutes before serving.