I never liked stuffing until I tasted my mother-in-law’s version. I hope you enjoy this Thanksgiving classic in a gluten-free version as much as we do.
2 loves dried gluten-free bread*
1 lb sausage
2-3 carrots grated
1 medium onion chopped
2 stalks celery chopped
1/2 cup white rice
1/4 cup wild rice
1 can chicken broth
1 chicken bouillon cube
1/4 tsp pepper
1 tsp salt
2-3 tsp dried sage
1-Place dried bread in a food processor and pulse to make coarse crumbs. Alternately, place in plastic bag and roll with a rolling pin.
2-Fry the sausage, do not drain fat.
3-Cook the rice with bouillon in 2 cups of water.
4- Combine all ingredients except broth and seasonings in a large bowl and mix well. Add seasonings to taste.
5-Add the broth and stir well. Stuffing should clump together slightly. Add liquid in small increments as needed.
6- Stuffing may be cooked inside a turkey, in a slow cooker on low, or in a large covered pan in a 170° F oven for 3-4 hours.
*How to dry bread in the oven.
Spread gluten-free bread slices out on a cooling rack placed in a baking sheet. Set oven to lowest setting and bake for 45 minutes to an hour until completely dry