The prep takes a little time, but it's very easy, and no fail :)
The recipe is very adaptable to vegetarian, and is just as tasty with regular bread that's not GF.
- 1/2 c
- 2 large
- yellow onions, chopped
- 2 c
- celery, chopped fine
- 12 c
- bread cubes*
- 1 1/2 tsp
- each: marjoram and salt
- 3/4 tsp
- each: sage, thyme, pepper
- 1 tsp
- parsley flakes
- 1/2-1 c
- chicken broth
This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing.
I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together.
If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters
If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock.
This recipe really is no fail!