Stuffing (or dressing) is one of my favorite holiday foods. I made this recipe at Thanksgiving and neglected to blog it, so I thought I would do it for Christmas.
The key to this recipe is finding a loaf of gluten free bread and making croutons the day or so before. I used a EnerG white rice loaf, and it really comes out well.
6 cups gluten-free bread cubes, about one loaf of bread
2 shallots, minced
2-3 celery ribs, diced
4 cloves of garlic, crushed
6 tablespoons (3/4 stick) salted Earth Balance
2-3 teaspoons poultry seasoning (depending on the mix, you can use more or less)
2 teaspoons salt, or to taste
1 teaspoon nutritional yeast
1 teaspoon ground black pepper, or to taste
1 cup vegetable broth
A day or so before, cut the bread into 1 inch cubes. Toast on 300 degrees until nice and crunchy. Stir bread cubes so they are evenly crunchy. Let cool then put aside. You can freeze the cubes now if you'd like, for a later time.
In a medium saucepan, melt the butter on medium and the sauté the celery, garlic, and shallots until they are translucent.
Add the seasoning, salt, pepper and yeast and adjust the seasoning to your taste.
In a large bowl, mix the celery mixture with the toasted bread cubes. Add the broth and stir well. Pour in to a greased 9 inch baking dish, and bake on 375 degrees for 30 minutes, or until the top is browned.