Simple Gluten-Free Thanksgiving Stuffing with Sage
The use of leftover gluten-free sourdough bread and fresh sage here makes for a wonderful Thanksgiving stuffing. While this recipe includes butter, you can use olive oil for an even healthier version!
Part of the trick here lies in slowly cooking the onions and celery down in some butter and white wine, before mixing with the lightly-toasted gluten-free sourdough bread crumbs.
Nutrition
per serving (≈90g)Instructions
8 stepsPreheat the oven to 375˚F.
Lightly toast the Gluten-free breadcrumbs to dry them out, and set them aside.
In a large sauté pan, add a few Tablespoons of butter, the diced white onion, and the celery.
Increase the heat to medium, and cook while stirring for five minutes.
Add the minced garlic, Kosher salt, black pepper, and white wine, and cook until the white wine has mostly evaporated, or about five additional minutes.
Add the chicken or vegetable stock, the remaining butter, along with 4 finely-minced sage leaves.
Stir in the lightly-toasted bread crumbs from earlier, and mix to coat.
Transfer the contents to a baking casserole dish, and bake in the oven for about twenty or thirty minutes, or until the stuffing is golden-brown on the surface.
