The holidays are a special time of year, aren’t they? We get to celebrate so many different things and take the time to reflect and be thankful for the countless blessings we have. And then there’s the food… oh, goodness. The food around the holidays is a special kind of indulgent, isn’t it?
I love the way there’s a special connection between so many dishes and their corresponding holiday. Especially because we don’t eat these dishes year round, it makes it something to look forward to when the holidays approach!
Stuffing is something that I always relate to Thanksgiving. We don’t eat it any other time of year other than November and December, so it’s definitely a holiday dish to me. And my husband is a huge fan of stuffing. I can’t make enough of it when Thanksgiving rolls around.
Unfortunately, we’ve been without stuffing for the past two years since I have gone gluten free. Last year, I made gluten free stuffing, and it came out perfect. But then, while I was preoccupied, I took the stuffing out of the oven and set it on a still-hot burner. In the glass Pyrex baking dish. And then it exploded.So needless to say, we didn’t actually eat the stuffing last year. And my poor husband kept stepping on glass for months to come. Why is it so impossible to get all the broken glass at once?!
However, this year I learned my lesson! Make sure the burners have cooled down before I take stuff out of the oven and set them on the stove. I was always hesitant to make stuffing from scratch because it seemed like it would be such a hassle. But it was actually pretty easy, so it’s a winner in more ways than one.
Gluten Free Stuffing
Gluten Free Stuffing
- 1 loaf of gluten free bread cubed
- 1/2 yellow onion
- 3 cloves of garlic
- 1 celery stalk
- 3/4 Cup chicken stock
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 Tsp rosemary
- 1 Tsp thyme
- 1 Tsp sage
- 1/2 Tsp salt
- 1/2 Tsp pepper
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter.
- When the butter is melted, add the celery, garlic and onion.
- Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute.
- Add the chicken stock and stir until it simmers.
- Add the celery mixture to the bread cubes and toss to combine.
- Transfer to a greased casserole pan.
- Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes.
- Remove the foil and cook until the stuffing is steaming hot and browned, about 10 minutes.
Bake the cubes at 300 degrees F. for 10 to 15 minutes or until golden, stirring once or twice.
Let cool, and then transfer to bowl to make stuffing.
What are your favorite go-to recipes during the holidays? Do you love stuffing as much as we do?