I grew up eating Pepperidge Farm stuffing at Thanksgiving, the one in the white and blue bag. When I learned I couldn’t eat gluten anymore, I set out to mimic the recipe. This recipe comes pretty darn close. It’s gluten-free, dairy-free, egg-free and can be made vegan.
Don’t tell your wheat-eating friends that you made it gluten-free. It’s so good, they will never know the difference. Just be careful when you add the stock – go slowly and don’t over-do it.
My Mom takes out the mushrooms and adds in the equivalent amount of prunes or apricots. My Dad likes diced pancetta or pork sausage instead of the mushrooms. You decide.
Gluten-free Stuffing Recipe
1 – 1 lb. loaf gluten-free millet bread, cut into 1” cubes
1 Tbsp dried parsley
1 Tbsp dried basil
1 Tbsp olive oil
¼ cup ghee or olive oil
6 stalks celery, diced
2 large onions, diced
Salt and pepper
½ lb. chanterelles mushrooms, tough ends trimmed and coarsely chopped
2-3 Tablespoons fresh thyme leaves, finely chopped
1-2 teaspoons fresh sage leaves, chopped
2-3 Tablespoons fresh parsley leaves, chopped
½ teaspoon marjoram
4 firm Anjou pears
½ lb. roasted chestnuts, chopped
2-3 cups vegetarian or chicken broth
Preheat oven to 375°F.
Toss bread cubes with dried parsley and basil and the 1 Tablespoon of olive oil. Bread cubes should be lightly coated with herbs and oil. Use a bit more oil to lightly coat, if needed. Spread bread cubes in a single layer on jelly roll pans. Bake or toast until golden, turning occasionally, about 20 minutes.
Meanwhile, heat ghee or oil in a large sauté pan until shimmering. Add celery and onions; salt and pepper to taste, and cook over medium heat until translucent, about 10 minutes. Stir in mushrooms, thyme, sage, parsley, marjoram, pears, and chestnuts. Sauté 2-3 minutes. Remove from heat.
Stir in toasted bread cubes.
Add stock, ¼ cup at a time, tossing thoroughly after each addition, until bread is evenly moistened but not soggy.
Cover stuffing with foil and bake for 30 minutes. Remove foil; bake an additional 10 minutes until lightly brown and crispy. Serve.
*If using pancetta or pork sausage, sauté just before the celery and onions. Set aside, then add back in at step 4.
This recipe was first published on November 6, 2011