Wednesday, November 12, 2008
I am so excited I can hardly stop squirming. I grew up on Stove Top stuffing, and was pretty sure I'd never make or come across a gluten-free stuffing that didn't make me want to hurl. (not a very nice image early in the morning, but seriously. The idea had pretty much just been stricken from my imagination.)
Until a few weeks ago and I began planning Thanksgiving-y crockpot recipes and I figured the Internet needed a crockpot stuffing recipe, and if I was going to make one, it'd have to be gluten free, so I might as well just give it a go.
I did it. Yesterday.
and it's good! and I'm not even exaggerating or lying or anything!
If you're not gluten-free, go ahead and use your favorite sliced sandwich bread, or a loaf of french bread.
1 loaf of bread, lightly toasted in the oven (approximately 10 pieces, I used gluten free sandwich bread)
1 large yellow onion, diced
cup celery, diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted (I use salted, but it doesn't really matter)
1/4 cup fresh parsley, chopped
1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
1 tablespoon ground sage (important flavor)
1 teaspoon ground marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit the sage, marjoram, savory, and thyme.)
1 teaspoon kosher salt
1 teaspoon black pepper
I used a 6 quart crockpot. I'd recommend a big guy, so you have room to toss. If you only have a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.
Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.
While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
When the bread is done, cut into 1/2 inch size-or-so cubes.
Add to the crockpot.
Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.
Cover and cook on high for 2 hours. Sweep up the bread crumbs.
When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you'd like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.
If you'd like to start the day ahead---you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.
Amazing. In a blind taste-test, I'd never guess this was made with gluten-free bread. Holy toledo.
My kids don't really like stuffing, but they tried it to be nice.
CrockPot Cornbread Stuffing
CrockPot Whole Entire Turkey
Mashed Potatoes with Cream Cheese and Sour Cream CrockPot Recipe
CrockPot Corn Risotto
Sweet and Sour Caramelized Onions CrockPot Recipe
lots more CrockPot Holiday Food!