Classic Gluten-Free Turkey Bread Stuffing
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 209, total fat 9 G., saturated fats 3 G., proteins 9 G., carbohydrates 24 G., fiber 2 G., cholesterol 75 mg, sodium 357 mg, sugar 4 G.
Calories 209, total fat 9 G., saturated fats 3 G., proteins 9 G., carbohydrates 24 G., fiber 2 G., cholesterol 75 mg, sodium 357 mg, sugar 4 G.
Cubes of gluten-free bread are the only thing that distinguishes this side dish from the traditional bread stuffing traditionally prepared for turkeys at Thanksgiving and other winter holidays in the United States. Sautéed celery, onions, and a generous helping of aromatic herbs—rosemary, sage, and thyme—imbue the casserole with an incredibly savory flavor and aroma. Despite the name, the bread stuffing is baked separately from the bird, allowing you to enjoy its crispy, golden crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cups gluten-free bread, cut into 1-inch cubes (about 2 sandwich loaves)
- 2 cups chicken or turkey broth
- 3 large eggs
- 2 tbsp. l. olive oil
- 1 tbsp unsalted butter
- 2 stalks celery, diced
- 1 large onion, diced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- Gravy, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Place the bread cubes in a large bowl. In a small saucepan, bring the broth to a boil over high heat. Reduce the heat on the back burner and keep the broth there.
- Whisk the eggs in a bowl. Heat the olive oil and butter in a large skillet over medium-high heat. When the oil spreads easily, add the celery and onion. Cook, stirring, until the vegetables are soft and translucent, about 7 minutes.
- Add the rosemary, sage, and thyme and cook, stirring, until they release their juices, about 1 minute. Add the vegetable mixture to the bread cubes and toss. Transfer to a 3-quart (3-quart) baking dish.
- Pour a few tablespoons of hot broth into the beaten eggs and whisk quickly. Slowly add the remaining broth, continuing to whisk.
- Pour the egg broth into the bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the pan with foil.
- Bake the bread filling for 20 minutes. Remove the foil and bake until the filling is heated through and golden brown, but not dry, another 10 minutes. A toothpick inserted into the center of the filling should come out clean. Drizzle with the gravy immediately.
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