December 18, 2014

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 shallots
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


  1. 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.
  2. 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.
  3. 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.
  4. Serve hot.