Last year I was sorely disappointed with the boxed gluten free stuffing mix that I bought for Thanksgiving (sadly, it’s now a necessity for our household to be gluten free…I really miss croissants!) so I did my own thing this year. It was so much better and, in case you’re doing a turkey for Christmas, I thought I’d share.
Makes enough stuffing for a 17 pound bird plus a casserole dish to bake on the side.
1 bag Bobs Red Mill (no affiliation, just what I used) gluten free cornbread mix, prepared according to directions except baked in a well greased 13″x18″ (1/2-sheet) pan until very golden brown
2 Schar (no affiliation, just what I used) parbaked gluten free baguettes
1 stick butter
8 oz mushrooms, sliced
5 stalks of celery, chopped
1 large onion, chopped
4 garlic cloves, finely chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 teaspoons dried sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups low sodium chicken stock plus 2 additional cups for the baked dressing
Cut the baked cornbread into little squares–you’re basically making croutons here. Tear the bread into pieces. Let both breads get stale or bake in a low oven until dried out.
In a large skillet, melt butter over medium heat. Sauté celery, onion, mushrooms, and garlic together until very tender. Add broth, herbs, and spices. Pour over breads. Toss to combine.
Use part of it to stuff your turkey. To the remainder of the stuffing (which will now morph into dressing), add the two additional cups of stock. Place in a greased casserole dish, cover, and bake at 325º F for at least 45 minutes.
Let me know if you have a good gluten free croissant recipe!