Tuesday, December 2, 2008
Gluten Free Herbed Bread Stuffing
I wanted a stuffing that was as close to Stove Top as possible. This recipe is very basic but that's just the way I wanted it. I used Van's Waffles as the bread, but in the future I would try a loaf of gluten free bread instead. The texture was a little too soft for me, but the taste was perfect.
Herbed Bread Stuffing - Gluten Free
1 Box of 6 Gluten Free Waffles
1 Medium onion chopped
2 or 3 Ribs of celery chopped
3/4 tsp Bell's Seasoning
1/4 C unsalted butter (1/2 stick)
3/4 cup gluten free chicken stock
Salt and pepper to taste.
Preheat the oven to 350 degrees.
Toast the waffles as dark as you like and set aside to cool. Once cooled, cut into cubes.
Cook the onions, celery and seasoning in butter in a large skillet over medium heat, stirring occasionally until softened. About 10 minutes.
In a large bowl, toss together the waffles, veggies and chicken stock. Season to taste with salt & pepper. Transfer to a baking dish and bake for 20 minutes or until heated through.
Adapted from this recipe.