"Stove-Top" Style Stuffing Mix
There are so few quick side-dish gluten-free options out there. This is an easy mix to make and keep on hand for whenever time is short. I have changed the seasoning amounts from the original recipe I found online because it was too salty. I doubt that you will be able to tell the difference between this and the non-gluten-free stuffing mixes available in the stores. The amount of extra water you might need when reconstituting this mix will depend on the density of the bread you use to make the mix.
Cut 1 loaf of gluten-free bread into 1/4" cubes and dry on a cookie sheet in the oven at 200F for a couple of hours, stirring every half hour, until all of the moisture has been removed from the bread cubes and the bread cubes are toasted. (Makes about 9 cups)
This is also a good way to use up old or stale bread that you find in the back of your freezer or bread/bun making attempts that didn't quite work out the way you had planned! Simply cut into cubes and dry in the oven as described above. I haven't tried it yet, but I suspect that cornbread bread cubes would be delicious in this mix...it's on my Things-to-Do List...I will post my results here once I try it.
Dry Stuffing Mix:
Measure 3 cups of the toasted bread cubes into each of 3 large Ziploc bags. To each bag add:
2 Tbsp dried onion flakes
2 Tbsp finely chopped dried celery (you can cut up celery and dry it in the oven with the bread, too – about 3 large stalks. Make sure it is thoroughly dry.) I use dried celery flakes from the dried spices area at the grocery store instead.
1/2 tsp black pepper
1/4 tsp salt (or less)
3/4 tsp poultry seasoning
1 Tbsp dried parsley
1 Tbsp powdered GF bouillon, chicken flavoured (you can use other flavours)
The dry stuffing mix can be sealed tightly in the Ziploc bags and kept in a dry area for later use. This mix will keep for a couple of months inside of the Ziploc bags, so long as all of the moisture has been removed from the bread cubes.
To prepare the stuffing you will need:
1 Bag of the Stuffing Mix
1 1/4 cups water (you may need up to 1/4 cup more water)
1/4 cup butter
Combine water and butter and bring to a boil in the microwave. Add bread cubes, stir until the bread cubes are just wet -- do not overmix. Cover and let stand five minutes until all of the water has been absorbed and the onion flakes have softened. Fluff with a fork and serve.
Cut 1 loaf of gluten-free bread into 1/4" cubes and dry on a cookie sheet in the oven at 200F for a couple of hours, stirring every half hour, until all of the moisture has been removed from the bread cubes and the bread cubes are toasted. (Makes about 9 cups)
This is also a good way to use up old or stale bread that you find in the back of your freezer or bread/bun making attempts that didn't quite work out the way you had planned! Simply cut into cubes and dry in the oven as described above. I haven't tried it yet, but I suspect that cornbread bread cubes would be delicious in this mix...it's on my Things-to-Do List...I will post my results here once I try it.
Dry Stuffing Mix:
Measure 3 cups of the toasted bread cubes into each of 3 large Ziploc bags. To each bag add:
2 Tbsp dried onion flakes
2 Tbsp finely chopped dried celery (you can cut up celery and dry it in the oven with the bread, too – about 3 large stalks. Make sure it is thoroughly dry.) I use dried celery flakes from the dried spices area at the grocery store instead.
1/2 tsp black pepper
1/4 tsp salt (or less)
3/4 tsp poultry seasoning
1 Tbsp dried parsley
1 Tbsp powdered GF bouillon, chicken flavoured (you can use other flavours)
The dry stuffing mix can be sealed tightly in the Ziploc bags and kept in a dry area for later use. This mix will keep for a couple of months inside of the Ziploc bags, so long as all of the moisture has been removed from the bread cubes.
To prepare the stuffing you will need:
1 Bag of the Stuffing Mix
1 1/4 cups water (you may need up to 1/4 cup more water)
1/4 cup butter
Combine water and butter and bring to a boil in the microwave. Add bread cubes, stir until the bread cubes are just wet -- do not overmix. Cover and let stand five minutes until all of the water has been absorbed and the onion flakes have softened. Fluff with a fork and serve.
posted by Colleen @ 2:14 PM
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