by Janet Monk
Gluten Free Thanksgiving Stuffing/Dressing
2 Sticks of Salted Butter
2 Medium Onions Chopped (about 4 cups)
2 Cloves of Garlic Crushed
2 Tablespoons Additive Free Dried Celery Flacks
2- 14 oz. Cans of 100% Chicken Broth (Swanson’s)
1 ½ Teaspoons Salt
1 Teaspoon Pure Ground Black Pepper
1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)
¼ Cup Pure Additive Free Ground Sage
2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)
4 Cups Gluten Free Croutons ( See recipe in previous post)
2 Eggs beaten.
1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)
In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2, greased 9×13 pans, and will feed a large gathering for the holidays.
When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.