Gluten, Dairy, & Fodmap Free Stuffing
Growing up the one item I refused to eat was stuffing. These days 3/4 of my plate is filled with stuffing, as I just can't get enough! Over the past few years, I have really had to modify my stuffing recipe to match my dietary needs. As you probably already know, I am a lazy cooker and make my recipes as simple, and with as minimal ingredients as possible; Therefore, in prior years I have bought my bread cubes from a local gluten free bakery. However, after I whipped up my own homemade bread cubes - I am breaking up with my old tradition.
Below I will show you how to make your own gluten free bread cubes as well as the recipe to my go-to stuffing recipe. I love making stuffing because you can tweak the recipe to incorporate your own favorite ingredients!
1 Loaf of your favorite gluten free bread
Salt & Pepper
Let the bread slices air dry for 2-3 hours (I recommend flipping the bread about half way through)
Once dried out - cut into 1-inch pieces and place on a cookie sheet.
Spritz the cubes with olive oil and sprinkle with S&P.
Bake at 350 for about 35-40 min (or until lightly toasted)
Let bread cubes cool and air dry for another hour
Bag until ready to use
Jimmy Dean Sage Ground Sausage or any spiced ground sausage
5 celery stalks
1/4 cup of chopped walnuts or pecans
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon salt
1 teaspoon pepper
2 cups chicken broth
1 heaping tablespoon of dairy free butter
Brown the sausage in a large pot
Add in finely diced celery, nuts, and spices
Stir in the dried bread cubes, 2 cups chicken broth, & dairy free butter
Once mixed, place stuffing in a greased bake-ware pan
Cook at 350 for 30 minutes covered, and an additional 20 minutes uncovered