Gluten Free Stuffing for Thanksgiving

Name: Gluten Free Stuffing for Thanksgiving
Yield: 10
Ingredients: 1 recipe Gluten Free Japanese Milk Bread (I used the recipe from page 59 of Gluten Free on a Shoestring Bakes Bread, but the blog recipe would work, too), cut into 3/4-inch cubes; 6 tablespoons (84 g) unsalted butter, melted; 1 tablespoon powdered gluten free vegetable bouillon; 3 tablespoons (42 g) extra-virgin olive oil; 1 large yellow onion, peeled, halved and sliced; 2 cups chopped celery (from about 6 stalks celery); 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 cups (16 fluid ounces) low sodium vegetable or chicken stock; 1 tablespoon dried sage; 1 tablespoon dried thyme; 4 eggs (240 g, weighed out of shells) at room temperature, beaten; 1 ounce Parmigiano-Reggiano cheese, finely grated

Gluten Free Stuffing for Thanksgiving was pinched from <a href="http://glutenfreeonashoestring.com/gluten-free-stuffing-thanksgiving/" target="_blank">glutenfreeonashoestring.com.</a>

"With the U.S. Thanksgiving coming in just a two weeks, it’s time. Time to talk turkey. And by “turkey,” I mean gluten free stuffing. (Really dressing, since I’m not cooking the … more »..."

INGREDIENTS

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1 recipe Gluten Free Japanese Milk Bread (I used the recipe from page 59 of Gluten Free on a Shoestring Bakes Bread, but the blog recipe would work, too), cut into 3/4-inch cubes

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6 tablespoons (84 g) unsalted butter, melted

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1 tablespoon powdered gluten free vegetable bouillon

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3 tablespoons (42 g) extra-virgin olive oil

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1 large yellow onion, peeled, halved and sliced

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2 cups chopped celery (from about 6 stalks celery)

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1 1/2 teaspoons kosher salt

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1 teaspoon freshly ground black pepper

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2 cups (16 fluid ounces) low sodium vegetable or chicken stock

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1 tablespoon dried sage

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1 tablespoon dried thyme

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4 eggs (240 g, weighed out of shells) at room temperature, beaten

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1 ounce Parmigiano-Reggiano cheese, finely grated

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