Updated March 1, 2016
Harvest Stuffing is a gluten-free bounty making delicious autumn or winter meals. When I ask my family and friends what they would like me to put on the menu for their holiday meal, the first thing they ask for is my gluten-free Harvest Stuffing recipe.
With all the goodness of fall harvest, crisp carrots, tart apples, fresh toasted walnuts and warm cinnamon goodness, it’s no wonder this stuffing is one of the family’s favorite side dishes!
A 1 pound loaf of gluten-free bread makes about 8 cups of stuffing cubes, roughly 1 cup of bread cubes per pound of bird.
Make gluten-free bread cubes ahead of time and store in zip top plastic bags until ready to use.
Day old gluten-free bread makes the best stuffing. Use crusts and crumbs. Chop fresh bread into ½ inch cubes and spread in a single layer on a large baking sheet. Let sit out in the air for a day or two until dried.
If you like your gluten free bread cubes crispy, preheat the oven at 190 to 225 degrees Fahrenheit and place the baking sheet in the oven. Turn and stir frequently until bread cubes reach desired dryness and texture. Cool completely before storing or using.
Leftover stuffing is oh-so-good . . . you must make extra!
Turn leftover stuffing into muffins by packing buttered muffin cups until full, bake for 25 to 30 minutes in a 350 degree Fahrenheit oven, and baste occasionally with chicken broth. Top stuffing muffins with hot leftover gravy or creamed poultry.
Time: 1 hour
Servings: 10 servings, enough to stuff a 10 pound turkey
Do not make stuffing ahead of time if you are planning to stuff any poultry to prevent food borne illness. Always make the stuffing fresh, just before packing any bird.