* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Gluten-Freen Croutons
Preheat oven to 275°F.
2 loaves gluten-free bread, such as Schär
Dice bread into 1/2-inch cubes. Place in a large bowl.
½ cup butter
Melt butter in the microwave on high power. Remove and set on counter.
1 ½ teaspoons thyme
1 teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
Add spices to melted butter and stir to combine. Pour butter mixture over bread crumbs and mix to combine.
Transfer bread crumbs to a large rimmed baking sheet. Toast at 275°F, turning every 15 minutes, until bread is well toasted by not burned, about 45 min.
Remove from oven and let cool for 30 min. If making stuffing the next day, place bread in an airtight container.
Prep Stuffing
reserved gluten-freen croutons
5 stalks of celery, finely chopped
1 small onion, finely chopped
4 tablespoon butter, melted
2 teaspoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper
Combine croutons, celery, salt, pepper, parsley, onion, and butter in a large bowl.
2 ½ cups milk
Add milk to mixture and stir to combine, pressing down on stuffing until milk is fully absorbed. Test stuffing by pressing a small portion together with your hand. If it forms a cohesive ball there's enough milk. If it does not form a ball, add additional milk in ¼ cup increments and stir to combine.
When stuffing can be formed in a ball, transfer to prepared baking dish. Cover tightly with aluminum foil and bake at 375°F until top of stuffing turns golden brown and sets, about 30 minutes.
Remove from oven and let cool for 5 to 10 minutes before serving.
From MakeBetterFood.com. . (makebetterfood.com/recipes/gluten-free-stuffing/).
Dice bread into 1/2-inch cubes. Place in a large bowl.
Melt butter in the microwave on high power. Remove and set on counter.
Add spices to melted butter and stir to combine. Pour butter mixture over bread crumbs and mix to combine.
Transfer bread crumbs to a large rimmed baking sheet. Toast at 275°F, turning every 15 minutes, until bread is well toasted by not burned, about 45 min.
Remove from oven and let cool for 30 min. If making stuffing the next day, place bread in an airtight container.
Combine croutons, celery, salt, pepper, parsley, onion, and butter in a large bowl.
Add milk to mixture and stir to combine, pressing down on stuffing until milk is fully absorbed. Test stuffing by pressing a small portion together with your hand. If it forms a cohesive ball there's enough milk. If it does not form a ball, add additional milk in ¼ cup increments and stir to combine.
When stuffing can be formed in a ball, transfer to prepared baking dish. Cover tightly with aluminum foil and bake at 375°F until top of stuffing turns golden brown and sets, about 30 minutes.
Remove from oven and let cool for 5 to 10 minutes before serving.
Print