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Stuffing

  • 2 loaves gluten-free bread (we used Kinnikinnick white bread), toasted, diced into 1-inch cubes
  • 2 large ribs celery, diced
  • 1 large yellow onion, diced
  • 2 T. olive oil
  • 2 T. garlic, finely chopped
  • 1 T. fresh rosemary, finely chopped
  • 1 T. fresh thyme, finely chopped
  • 1 T. fresh sage, finely chopped
  • 1 c. chicken stock
  • 1 egg yolk
  • 1/2 t. salt
  • 1/2 t. pepper

 

  1. Preheat the oven to 425*.
  2. Sautee the onion and celery in olive oil on medium-low heat until they are translucent.  Add the garlic, rosemary, sage, and thyme.  Cook for 1-2 minutes and remove from heat.
  3. Bring the chicken stock to boil on high heat.  Place the egg yolk in a medium-sized bowl and temper the egg by carefully ladling two to three ounces of the chicken stock to the egg yolk while whisking the mixture.  Add the rest of the chicken stock to the egg mixture.
  4. Add the cooled celery, onion, and herb mixture to the stock and egg mixture and toss with the bread cubes and the salt and pepper.  Spread into a greased casserole dish, cover with foil, and bake for 20 minutes.  Remove the foil and bake for another 10 minutes.
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