Yup. Stuffing, instead of dressing. I know, I know, we can debate this all day and tempers can run hot... all fuss and feathers, but this is how I've loved to do it, and I can wax poetic on the reasons why. Let's get to it.
I promise you folks will never know this is gluten free stuffing. I've served this to a gaggle of performers and watched jaws drop when they realized the entire meal was gluten-free.
I use cornbread here, but I've also mixed it up with cubes of different gluten-free bread loaves. Make stuffing from your heart and you can go wrong.
Sausage? Sure. Rice? Yup. Chestnuts or mushrooms, my faves, go for it! I'll suggest that if you're eager to use bacon, lay it under the bird for basting, rather than put it in the stuffing but hey, it's your feast. Do what you love.
Prep Time: 20 min Total Time: 50 min. Serves: 10
1/4 cup butter
2.5 cups chicken broth (I use Better Than Bullion)
2 onions diced
3 carrots dice
4 ribs celery diced
16 oz gluten free corn bread cubed and broken
1 tsp poultry seasoning
salt & pepper to taste
optional: 1/2 cup diced chestnuts and or mushrooms ( or nuts, cranberries, sausage - it's your bird!)
in a large soup pot, melt butter and sauté onions, carrots, celery (and sausage if using). until just tender, about 10 minutes - season lightly
add in broth and bring to a boil
remove from heat and add in bread crumbs, salt, pepper and poultry seasoning - toss to combine and season to taste
add in any extras you like (pictured below we added in rice, mushrooms and chestnuts)
let mixture cool a bit before stuffing bird loosely and cook along with the bird, basting every so often
OR spoon mixture into a greased 9x13 casserole dish and bake at 350 for 30 minutes
tent with foil if the top gets too brown, or you don't want the top to get crunchy (why would you live like that?)