Gluten-Free Saffron Sourdough Stuffing
Description
I love this recipe on so many levels. For starters, it tastes delicious and is an AWESOME way to use up your leftover stale gluten-free bread. On a personal level, it reminds me of the holidays and family.
I’ve used butter in the recipe here, because that is traditionally how we grew up making stuffing, but you can substitute with healthier fats like olive oil if you prefer. Simply swap out the chicken stock for vegetable stock if you are making this dish vegetarian.
Fun fact: What you call “stuffing” on the East Coast is often called “dressing” in the Southern United States!
Ingredients
Instructions
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Preheat the oven to 400˚F.
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Cook the bacon until it is crispy, and then allow it to drain on a piece of paper towel.
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Add the cubed butter, white onion, and diced celery to a large sauté pan.
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Increase the heat to medium, and cook until the onions are beginning to get soft, or roughly five minutes.
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Add the minced garlic, sage, thyme sprigs, salt and pepper, along with the cubed gluten-free sourdough bread.
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Toss the cubes of bread in the mixture of butter and herbs and vegetables, and then add the chicken stock and saffron.
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Continue to cook for a few minutes until the bread has absorbed the liquid.
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Break the bacon from earlier into small pieces, and add the crispy bacon to the stuffing mixture. Taste, and add a bit more salt and pepper if needed.
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Transfer the contents to a lightly-buttered baking dish, and bake at 400˚F until the stuffing is golden-brown, or about twenty minutes.
Note
You can make this stuffing with any gluten-free bread you want, including gluten-free cornbread! Omit the bacon and swap out the chicken stock for vegetable stock if you are trying to keep this vegetarian.
