This stuffing recipe is a gluten-free variation of the stuffing I grew up eating. My mother’s and my mother-in-law’s stuffing recipes were very, very similar. My mother used poultry seasoning, and my MIL used sage, thyme and savory, and no eggs. Although I call it stuffing, I do not stuff the turkey with it, like my mother did. I bake it in a 9 x 13 casserole dish.
Gluten-Free Thanksgiving Stuffing
Gluten-free stuffing/dressing like I grew up eating.
Approximately 30 Minutes
In a large skillet, melt butter over medium heat.
When butter is melted, add diced onions and celery. Saute, stirring occasionally, until they are soft and slightly golden, about 10 minutes.
Stir in poultry seasoning, salt, and pepper. Add wine to onion mixture.
Place bread cubes in a large bowl.
Add onion mixture to bread cubes and stir to combine thoroughly.
Now is the time to taste the mixture, before you add the eggs, to make sure all the seasonings are correct. Like salt and pepper.
Add in the 2 beaten eggs and stir to combine.
Slowly pour in the turkey broth, stirring to incorporate and moisten the bread mixture, but not make it soggy.
Add more or less broth as to whether you like your stuffing/dressing moist or on the dryer side.
Cover with foil and bake at 350 for 30 to 45 minutes. If you like a crustier stuffing, remove foil last 15 minutes. Enjoy!
My sister likes crispier stuffing and so she makes hers into stuffing balls before putting them into a 9 x 13 casserole.