Gluten Free Stuffing
Ingredients
- 1 cup of fine, dry, gluten free bread crumbs
- 3 cups cooked rice (1 cup uncooked rice)
- 2 cups chopped celery
- 1 medium diced onion
- 2 Tbspn butter
- 1 teaspoons salt
- pepper to taste
- 1 tsp sage
- 1 tsp dried thyme or (3 tsp fresh)
- 1/4 cup chicken stock, or less
Preparation
The day before the meal, cook the rice. Put any stale or older bread in the oven at 250° F for about 10 mins and turn off the oven. Leave bread in the oven over night
The next day, put the breadcrumbs in a food processor, or in a plastic bag and beat with a rolling pin
Melt the butter in a frying pan. Finely chop the onion and celery, and cook until transparent. Remove from heat, add herbs, rice and the breadcrumbs
Add chicken stock a little at a time, just until the mixture holds together. You may not need all of the chicken stock and don’t get it too wet. Taste and add salt and pepper as necessary
Loosely pack into bird cavity