By: Helena Stallings, Culinary Arts Student
Even though the autumn harvest is rapidly coming to a close, your holiday dinners can still be farm to table and with the rise in dietary restrictions it is a good idea to have a few recipes on hand that cover all bases. One of my favorite Escoffier recipes, as well as holiday recipes, is a gluten free stuffing and aside from the bread, you can procure all of your other ingredients locally.
Start by preheating your oven to 275 degrees and cut 1 loaf, or 6 cups, of gluten free bread into cubes. Spread the cubes out on a sheet tray and toast in the oven until golden brown. When they are finished increase your oven temperature to 325 degrees and heat a medium sized skillet on medium heat. Melt 4 tablespoons of butter and add 2 minced shallots, 2 diced celery stalks and 2 diced yellow onions. After a few minutes add 3 minced garlic cloves and cook for an additional 2 minutes. Next add 2 teaspoons of dried sage and thyme, and 1/2 teaspoon of salt and pepper, followed by 1/2 cup of dry white wine and reduce by half. In the meantime, lightly oil a 9×13 baking dish and then combine the bread with the vegetable mixture and 1 cup of chicken broth. Bake for 30 minutes and serve alongside your turkey.
Gluten-Free Stuffing Recipe
6 cups gluten free bread cubes
4 tbsp unsalted butter
2 stalks celery, small diced
2 yellow onions, small diced
3 large cloves garlic, minced
2 tsp dried sage
2 tsp dried thyme
½ tsp salt, more to taste
½ tsp black pepper, more to taste
½ cup dry white wine
1 cup chicken broth
- Preheat oven to 275. Cut a loaf of gluten free bread into cubes about 1 inch. Spread evenly on a cookie sheet and bake until browned, crispy and completely dry. Remove and let cool. In the meantime, increase oven heat to 325F.
- In a medium skillet over medium heat, melt butter. Add shallot, onion and celery and cook until golden brown. Add garlic and let cook for an additional 1-2 minutes or until fragrant. Add sage, thyme, salt and pepper and cook over medium heat for another 2 minutes. Add wine and cook until it has been reduced by half.
- Lightly oil a baking dish (9X13). Combine broth, bread cubes and vegetable mixture until thoroughly tossed. Add mixture to baking dish and cook for approximately 30 minutes or until golden brown.
- Serve hot.