Thanksgiving Feast: Gluten-Free Stuffing Edition

This stuffing is so delectable that it stands alone as a culinary masterpiece, even without being concealed within a turkey.

As the aroma of roasted turkey wafts through the air, a symphony of flavors awaits on the Thanksgiving table. Amidst a medley of delectable dishes, one culinary masterpiece stands out: the humble yet extraordinary stuffing. Far from being a mere side dish, stuffing is a culinary adventure, a testament to the transformative power of simple ingredients.

Imagine the comforting embrace of fluffy bread cubes, infused with the earthy essence of sage, the subtle sweetness of onions, and the savory dance of herbs. Each bite is a revelation, a harmonious blend of textures and flavors that dance on the palate.

So, as you gather around the Thanksgiving table, embrace the magic of stuffing. Let its savory aroma fill your home, let its flavors tantalize your taste buds, and let its versatility inspire your culinary creativity! All of it gluten free so you don't have to worry about a thing! Aside from who is going to do the dishes :)

Ingredients

Serves 8 to 12 guests

• 4 Deux Pates Baguettes or 2 Plain or Rosemary Rustic Boules for about 640 to 700g of bread

• 227g (1 cup) of unsalted butter

• 2 large sweet onions

• 200g (2 cups) of diced celery

• 6 garlic cloves

• 225g (1.5 cup) of chopped pecan

• 2g (3 tablespoon) of chopped fresh sage

• 6g (3 tablespoon) of chopped fresh parsley

• 6g (3 tablespoon) of chopped fresh rosemary

• 20 fl.oz (2.5 cups) of vegetable or chicken stock

• 2 large eggs

• Fresh herbs

• Salt and pepper

Directions

1. Bread Cubes: There are few options here depending on how much time you have. Begin by cutting the bread in 1 to 1.5in cubes then:

   1. Option1 (Preferred): place the cubes in a dish and loosely cover for 1 day minimum. Gluten free bread will stay fresh longer than gluten bread, so 2 days is even better since you want the bread to get stale.

   2. Option2 (if you are short on time): toast the tray of bread cubes in the oven at 350F for about 15 minutes. They should look and feel like croutons.

2. Dice the onions and the celery

3. Mince the garlic

4. In a large skillet, start by melting the butter

5. Stir in onions, garlic and celery and cook until onion and celery soften (10 minutes)

6. Add the sage, parsley and rosemary

7. Stir in about 1 cup of the stock

8. Add salt and pepper

9. Pour the mixture over the bread cubes and toss until the bread cubes are well covered

10. Pre-heat your oven to 350F

11. In a separate bolw, mix the rest of the stock and the 2 eggs

12. Pour the egg mixture into the bread cubes and stir until combined

13. Bake the stuffing for about 45 minutes

14. Sprinkle with fresh herbs for taste and appearance

15. Enjoy! Happy Thanksgiving!