Thanksgiving Series: Traditional Stuffing

So, as promised I want to talk about traditional turkey stuffing or dressing, whichever your family calls it.

This is a home-made from sliced bread to your tummy! It is a bit labor intensive but totally worth it. Face it, Thanksgiving is once a year and for me I like to do things worth my time.

Lets talk bread first.

There are a few different ways to do traditional stuffing. You can make the bread yourself; in a bread machine or in the oven. Gluten Free Pantry has a fantastic bread mix if you choose to do this option. Or you can use a frozen bread. I prefer the Udi’s brand of bread. Now, the trick is to dry the bread out. You want to take a few days to do this so, plan ahead. The good thing about GF bread is that it is naturally more dry than regular loaf bread.

Place two loaves of bread on the counter separated lying flat on paper towels. The following day just flip the bread over. Two or three days is plenty for this.

When you’re ready to make the stuffing (I prefer to do this the day you intend on eating it). Cut into 1/2 inch cubes. I like to leave the crusts on but if you don’t like them take them off.

Here is the recipe, quite traditional:

12 Cups of chopped dried bread

1 stick unsalted butter

1 large onion, chopped finely

3 stalks celery, chopped

2 cloves garlic, minced

2 tsp salt

1 tsp pepper

1/4 tsp celery salt

1 tbs ground sage

1 egg

1/4 cup chicken stock


Preheat oven to 350

In a large skillet, melt butter, saute onions, celery and garlic

Stir in your seasonings, set aside

In a small bowl whisk your egg, set aside

In a large bowl add bread cubes

Pour butter, onions, celery and garlic mixture overtop of the bread. Add the egg and coat the stuffing thoroughly. Add chicken stock, let soak through

Grease a large 9×13 pan and pour stuffing in and cover with tin foil.

Bake for 30-40 minutes.




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