FINALLY, a gluten-free stuffing with the taste and texture you remember. The recipe offers a double-dose of those comforting Thanksgiving flavors, with sage, rosemary, and thyme infused into the freshly-made bread and the stuffing.
For the bread:
- 2 ½ tsp. active dry yeast
- ¼ cup warm water
- 1 tbsp. sugar
- 2 cups sorghum flour
- ½ cup rice flour
- 1 tbsp. cornstarch
- 1 tbsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. sea salt
- 1 tsp. dried thyme leaves
- 1 tsp. dry rubbed sage
- 3/4 cup yogurt
- 1 stick butter, melted
- 2 eggs (see notes for egg substitute)
For the stuffing:
- 3 tbsp. olive oil
- 1 medium onion, minced
- 2 celery ribs, minced
- 1/2 tsp. celery salt or sea salt
- 5 tbsp. butter
- 3 garlic cloves, minced
- 1 tbsp. minced fresh rosemary
- 2 tbsp. minced fresh sage
- 2 tsp. fresh thyme
- 1/2 cup turkey or chicken broth
- ¼ cup heavy cream
- 6 cups bread cubes
- 2 tbsp. minced fresh parsley
Make the bread:
- Preheat oven to 350 F. Grease a 13×18-inch sheet pan (with sides); set aside
- In a small bowl combine yeast, warm water, and sugar; let stand 10 minutes or until foamy.
- In a large bowl whisk together sorghum flour, rice flour, cornstarch, baking powder, baking soda, salt, thyme, and sage.
- In a medium bowl whisk together yogurt, butter, eggs, and yeast mixture; stir into dry ingredients until well combined.
- Pour batter onto greased sheet pan; spread into an even layer. Let stand 30 min, covered. Dough will rise slightly.
- Place pan in oven. Bake 20-22 minutes or until set. Remove pan from oven. Let stand 15 minutes.
- Tear bread into ½-inch pieces and separate. Allow cubes to cool and dry out on pan up to 24 hours. Or, toast bread cubes in a 250 F oven for 1-2 hours.
Make the stuffing:
- Preheat oven to 400 F.
- In a medium skillet heat olive oil over medium heat until shimmering. Add onion, celery, and salt. Cook, stirring occasionally, until onions are translucent.
- Stir in butter, garlic, rosemary, sage, and thyme; cook until fragrant, about 30 seconds.
- Stir in broth and heavy cream. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until mixture begins to thicken. Season with additional salt and herbs to taste.
- Transfer dried bread cubes to a large bowl. Pour cream mixture over cubes and mix until cubes are well moistened, but still hold their shape.
- Transfer stuffing to baking dish. Place baking dish in oven; bake 20 minutes, or until top is golden brown. Garnish with fresh parsley. Serve warm.
For a richer stuffing, whisk together 2 eggs and add to bread cubes after cream mixture has been added. Add 15 minutes onto bake time.