I’ve had a lot of requests for a healthier stuffing recipe so I had to get to work! I didn’t realize that stuffing was about the favorite dish at Thanksgiving tables across the country. I guess technically it’s considered dressing instead of stuffing since it doesn’t actually get stuffed anywhere (besides your mouth). I’m actually not sure that I’ve ever eaten stuffing that was made from scratch so I think that’s why I’m surprised that it’s so popular. You see, I grew up on boxed stuffing. I know, it was a tragic childhood! I had no idea what I was missing out on! Seriously, stuffing made from scratch is delicious. But I had to one-up the healthy in this recipe and make it gluten free. I mentioned this challenge to Mr. Real Food who promptly turned his nose up at the thought of gluten free stuffing. I can understand his hesitation since this is a bread-based recipe but I think all people, even those with gluten allergies or intolerance, should be able to enjoy this Thanksgiving favorite. One taste of this gluten free stuffing sold Mr. Real Food on it. He said you can’t even tell it’s gluten free. Success! And even better, this recipe can be made a day or two ahead of time and stored in the refrigerator so that’s one less thing to have to cook on Thanksgiving Day!
- 1 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1/3 chopped parsley
- 1 loaf of Ezekiel sesame bread, dried overnight
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 cups chicken broth
- 2 eggs, lightly beaten
- Melt butter in a large skillet.
- Add onions, celery, and parsley.
- Saute for 4 minutes, stirring occasionally.
- Cube bread slices and place in slow cooker.
- Add vegetable mixture and seasonings slowly to combine well.
- Add broth slowly, stirring to moisten bread cubes.
- Add eggs and mix thoroughly with other ingredients.
- Cook in slow cooker on low for 6-8 hours. It may be necessary to add more broth if stuffing gets too dry.
- Can be prepared a day or two before and stored in refrigerator.
What is your favorite Thanksgiving dish?