GLUTEN FREE TRADITIONAL CROCKPOT DRESSING
1 cup butter or your favorite dairy-free butter substitute
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz.) cans sliced mushrooms, drained
12 cups day old bread cubes, dried overnight (about
1 pound of gluten-free bread)
1 teaspoon gluten-free poultry seasoning
1 1/2 teaspoons dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 teaspoon salt
1/4 teaspoon gluten-free garlic powder
3 1/2 cups gluten-free chicken or gluten-free turkey broth
2 lightly beaten eggs
To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry
but not browned.
Melt butter over low heat in a large skillet.
Add onions, celery, parsley, and mushrooms.
Saute for about 3 minutes while stirring to prevent burning.
Place bread cubes in a large bowl.
Add vegetable mixture and seasonings to bread and toss well.
Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes.
Continue to add gradually add broth until ingredients are moist. (Avoid over moistening to prevent "soggy" dressing.)
Add eggs and stir with a large spatula to thoroughly blend.
Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours.
Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out
Pairs Well With
Reprinted from Celi-Yak News Winter 2011
Prepare this traditional gluten-free stuffing recipe in a slow cooker (crockpot) and you free up valuable shelf space in your oven for roasting turkey and baking pies! This recipe is adapted to gluten-free diets from a recipe by Linda Larsen