Heartland Cooks 11/22 - Deb's Gluten Free Herbal Stuffing - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 11/22 - Deb's Gluten-Free Herbal Stuffing

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This week's Heartland Cook: Deb Martin of Jackson, MO This week's Heartland Cook: Deb Martin of Jackson, MO
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JACKSON, MO (KFVS) -

Stuffing is a Thanksgiving staple, but not all family members can enjoy it. Those who suffer from Celiac Disease or a wheat allergy usually have to pass on Thanksgiving's greatest dish. This week's Heartland Cook offers up a recipe that will put stuffing on everyone's plate. Deb Martin's Gluten-Free Herbal Stuffing is so good - no one will notice what's missing...

Ingredients:

  • 8 cups Gluten-free White Rice Bread
  • ½ cup butter
  • 2 cups chopped sweet onion
  • 2 cups chopped celery with leaves
  • ½ cup chopped fresh chives
  • 3 Tablespoons minced fresh sage
  • 1 Tablespoon minced fresh thyme
  • 2 slightly beaten eggs
  • 1 teaspoon Salt (or less to taste)
  • ½ teaspoon pepper (or less to taste)
  • 1 cup Gluten-free chicken broth

Directions:

Preheat oven to 350 degrees.

Cut bread into cubes and spread single layer on 2 baking sheets. Bake for 12 minutes or until cubes are dry but not browned.

Allow bread cubes to cool and then place in large mixing bowl.

Melt butter in large saucepan over medium heat. Add onions and celery. Saute approximately 10 minutes – just until onions are translucent, but not caramelized.

Add chives, sage and thyme and sauté an additional 2 minutes.

Scoop vegetable/herb mixture into mixing bowl containing bread cubes and stir.

Whisk eggs and pour evenly over bread cubes and stir.

Pour chicken broth over bread cubes a little at a time, stirring after each addition. Stir well to thoroughly combine ingredients.

Spoon contents of mixing bowl into a greased 9 x 13 pan or glass baking dish.

Bake 45-50 minutes until top of stuffing is golden brown.

Deb's tip: You can add cooked sausage or fruit if you’d like prior to baking to add extra flavor!

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