This one is near and dear to my heart. I guess it is either 5 or 6 years ago now, that the week before Thanksgiving I was told I needed to be both gluten free and dairy free. Welcome to hell. I couldn’t go into a grocery store without leaving in tears, emptyhanded for weeks. Now luckily and unluckily in some ways there are many more options.
I spent 5 years trying to get a decent stuffing recipe so this is pretty close as I never write them down…mine look way better though!
So I start the night before to do all the prep work and try to make this as dry as I can, otherwise I can tell you from experience it comes out like sage flavored wall paper paste.
Cube an entire loaf of gluten free bread (makes 12 muffins) and leave sitting uncovered in a bowl overnight.
Chop one red apple, one green apple, a few stalks of celery and saute them with butter and a ton of sage, and a little salt and pepper. As the veges get soft, start slowing adding a few tablespoons at a time of warmed chicken stock (yes that means 2 pans). Keep adding until it doesn’t absorb anymore.
Quickly add in maybe 1/2 the cubed bread and add in a few more tablespoons of stock or more if needed. This needs to stay dry in general to hold up at all (after all that’s what gravy is for). Add the rest of the cubes and another tablespoon of melted butter and just enough stock to sort of meld together.
Grease the muffin tin, and start heaping in the mounds of stuffing.
As this cooks about every 10 minutes or so I add a touch of stock on top. No one ever said gluten free cooking was easy! Since everything is already cooked just get these warm and not quite gooey. Keep in the pan until you are ready to serve to help them hold up.
Drown them in gravy and it tastes like everyone else’s Thanksgiving stuffing. Fyi the muffin aspect keeps the portion control in check….ha, in theory.