Traditional Stuffing Recipe—Gluten Free
Recipe adapted from Eban Bakery
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 medium onion, chopped|
|2 ribs celery, chopped|
|1 Tbsp garlic, minced|
|1 Tbsp poultry seasoning|
|1 tsp salt|
|2 loaves Eban Bakery's Gluten-Free Flaxseed Oat or Oat Bread, cubed & dried*|
|(1) 32-oz pkg Kitchen Basics Chicken or Vegetable Stock, hot|
|3 eggs, slightly beaten|
|1 tsp Argo Baking Powder|
Preheat oven to 350ºF. Spray a 9x13-inch casserole pan with cooking spray.
In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, and garlic until soft, about 7 minutes. Remove from heat. In a large mixing bowl, combine the poultry seasoning and salt to the dried bread cubes, hot stock, eggs, and sautéed vegetables. Add more stock or hot water if it appears too dry. Stir until well-blended then add baking powder and mix thoroughly.
Pour into prepared pan, cover with foil, and bake 40 minutes. Remove foil, fluff with fork, and return to oven, uncovered, for an additional 15 minutes until golden brown.
*Drying the cubed bread can be done days or weeks ahead of time by laying the cubed bread on a sheet tray in a single layer and baking at 250ºF for 2 to 3 hours, or until completely dried.
Makes 10–12 servings