1 cup unsalted butter
¾ cup diced onion
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1½ cups diced celery
2 teaspoons salt
½ teaspoon pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon poultry seasoning
2 pounds gluten-free brioche
5 cups homemade turkey stock (see note)
Heat oven to 325 degrees. Butter a large casserole dish.
Melt butter in a frying pan and add celery and onion; saute until just translucent about 10 minutes, set aside.
Mix the salt, pepper and herbs in a small bowl. Cut bread into 1-inch cubes put into a large bowl; gently toss with the dried herbs. Pour slightly cooled butter/celery/onion mixture over all and again, gently stir. Add turkey stock ½ cup at a time (If you are using canned turkey stock be sure that it is gluten free). Mixture is to be a bit damp, but not too wet.
Pour mixture into prepared pan, cover and bake about 45 minutes. Remove the lid for the last 5-10 minutes to crisp up the top.
Alternately: Use the mixture to stuff a turkey. Thoroughly rinse the bird inside and out, pat dry and sprinkle a little salt and pepper inside the turkey cavity. Place in a roasting pan and stuff the bird with your bread mixture, taking care not to overstuff or pack too tight. Brush the skin with melted butter, tie up the drumsticks cook in a 400-degree oven for 15 minute. Reduce the heat to 350 degrees, place a foil tent over the bird to keep from over-browning and cook until the internal temperature of the bird reaches 165 degrees at the thigh.
Serves eight to 10.
For homemade stock: Remove giblets from the bird and brown in a bit of oil in a saucepan. Add 5 cup water and boil for 1 hour. Strain through a sieve or mesh strainer.
Diane Eenigenburg, Lia P Gluten Free, Westmont