Last year, I made my first gluten free stuffing for thanksgiving and based it off of Gluten-Free Girl's Thanksgiving Stuffing. The version I will be making this year is more veggie heavy than the original recipe posted by GFG, I'm also planning to add toasted pine nuts, but I haven't tested that yet.
- 2 bags of Mariposa Baking Co.'s stuffing cubes
- 4 large ribs of celery, chopped
- 1 1/2 large sweet yellow onion, diced
- 2 leek stalks, cut in half sliced
- 1 fennel bulb, diced
- 3 tbsp meyer lemon infused olive oil
- 3 tbsp garlic, finely chopped
- 1 1/2 tbsp fresh rosemary, finely chopped
- 1 1/2 tbsp fresh thyme, finely chopped
- 1 1/2 tbsp fresh sage, finely chopped
- 1 1/2 cups chicken stock
- 3 egg yolks
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat the oven to 425 degrees.
Saute the onion, celery, leek, and fennel in olive oil at medium-low heat until they are translucent.
Add the garlic, rosemary, thyme, and sage.
Stir and cook until fragrant, only a minute or two, and then remove from heat.
Bring the chicken stock to a boil.
Place the egg yolks in a large bowl and very slowly add a bit of the chicken stock to the egg, whisking as you do. Then go ahead and slowly add the rest of the stock.
Add the veggie and herb mixture into the stock and egg mixture then toss in the bread cubes and stir around to coat the bread.
Add salt and pepper and toss again.
Place into a greased casserole dish, something close to a 9x12 should work well, and cover with aluminum foil.
Bake for 20 minutes at 425 degrees, then remove the aluminum foil, and bake for about another 10 minutes.