Gluten-Free Dressing

Posted on May 11, 2016 by Dawn Griffin

1 lb. loaf of gluten-free bread, cubed
3 tbsp. Ariston olive oil
1 large sweet onion, diced
2 stalks celery, finely diced
1 tsp. chopped fresh sage
1 tsp. dried thyme
1 tsp. salt
½ tsp. ground black pepper
2 cups gluten-free chicken or turkey broth
2 free-range eggs
4 tbsp. butter, melted
Optional add-ins: ½ cup toasted pecans, ½ cup fresh or dried cranberries, 1 apple (peeled and diced), bacon or sausage crumbles

Preheat oven to 350 degrees F. Mist a 3-quart baking dish with olive oil. Toast bread cubes in the oven for 15 minutes. Let cool. (Can be done a day ahead) In a large skillet or Dutch oven, sauté onions and celery in olive oil for 5 minutes. Remove from heat and stir in sage, thyme, salt and pepper. Add toasted bread cubes, broth, butter and eggs, mixing thoroughly. Mix in optional ingredients as desired. Pour into prepared baking dish and cover with foil. Bake for 30 minutes. Uncover dressing and bake an additional 10 minutes.

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