Friday, November 26, 2010

Stuffing

Stuffing
adapted from Gluten Free Girl and the Chef

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled (I used Udi's)
5 large ribs celery, medium diced
1 large yellow onion, finely diced
2 T olive oil
2 T goat butter
2 tablespoons garlic, finely chopped
1 T fresh rosemary, finely chopped, or 1 t. dried
1 T fresh thyme, finely chopped, or 1 t. dried
1 T fresh sage, finely chopped, or 1 t. dried
4 cups chicken stock, preferably homemade
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper


Sautee the onion and celery in olive oil and butter on medium heat until they are translucent.

Add the garlic, rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a small bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the egg to the chicken stock at this. Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with a spoon, to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into an ungreased 9x13 dish (mine is a 10x14) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes.

Serves 6-8

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