This bread stuffing is a rendition of the one my mother used to make every Thanksgiving. A great festive stuffing that I converted to be gluten free. This can also be made with any bread if you decrease the moisture and can be vegetarian if you use vegetable stock. I hope you enjoy it!
5 cups stale gluten free bread
1 medium onion-chopped
12 ounces button mushrooms-chopped
2 ribs celery-chopped
1 cup turkey stock/broth (chicken or vegetable work also)
1/4 cup white wine
2 dashes ground sage
3/4 tsp poultry seasoning
1 sprig fresh thyme
3 tbsp extra virgin olive oil
1 tsp salt
1/4 tsp pepper
Saute onion, celery and mushrooms in olive oil with salt and pepper. At the last five minutes add wine and stir.
Combine all ingredients and stir well. Taste and adjust seasonings to your liking. Add more stock/broth if you prefer more moisture. Put in an oiled baking dish and bake in pre-heated oven at 350° for 30-40 minutes. This freezes well.
*if using other bread decrease moisture by half.
