When our family had to go gluten-free this year, there was a lot of sadness over the fact we would never eat this and that again. EVER. Like Pizza Hut pizza or Applebee's boneless chicken wings. And then other things begin to set in like realizing, wait, stuffing for Thanksgiving!
I usually tear up fresh hamburger buns for my stuffing, but this year that was not an option. Because there was so much going on at the time, I have to admit I almost just didn’t attempt it. But it was important to my boys.
So, without having any idea what in the world I was going to do, I made up two loaves of gluten free sandwich bread, and cut them into slices. I cut those into strips and then half inch cubes. I dried the cubes in the oven for a few hours, probably longer than I needed to because they came out pretty set. But, maybe that helped keep them from getting mushy in the end which is what I envisioned gluten-free bread doing. Here is what they looked liked before I mixed in the liquids.
Jack sautéed onions and I readied chicken broth and melted butter. I mixed all of it together, the bread cubes with salt and poultry seasoning, the onions and the liquids, and baked it up and it was so tasty! A lot like really good Stove Top Stuffing. Actually, they all liked it better than what I’d made before and they loved that. Even Molly who never eats stuffing loved it. So I was pretty darn pleased. Here it is before it was baked.
Just a side note. I used Sweet White Rice flour to thicken my turkey gravy and it was wonderful. Who needs real flour?!