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Gluten Free Holiday Stuffing

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stuffing, gluten free stuffing, dressing, thanksgiving dressing, traditional dressing, side dishes, dessert, gluten free side dishes, vegan side dishes, healthy gourmet, traditional, thanksgiving recipes, christmas recipes, christmas side dish Stuffing is another one of those holiday dishes that I actually never liked. Maybe it's because the bread was slowly killing me lol. In all seriousness though I just never really cared for it. My mom always made the kind where the crumbs and seasonings came in the bag all ready to go, just add broth. I always made it the same way. I experimented a few different ways and never liked it, even after I learned to not cook it IN the bird and make it separately.

I made stuffing this year because you kind of HAVE to have stuffing and it is a favorite among my mom and Chris. I was actually pretty shocked but I ended up LOVING this and having multiple helpings as well as leftovers.

Thanksgiving was a little nutty this year (WHY do the holidays have to also be the busiest season of the year for photographers?!) and I totally spaced on toasting the bread to make bread crumbs. Like I said, I've never made it from scratch before, give me a break.

So, scrambling on Thanksgiving morning as the bird was already in my super ultra tiny grown up easy bake oven, I decided to toast the bread. In a toaster. Yeah. But it worked! Perfectly actually. So if you don't get around to baking your bread crumbs, just toast and slice your bread. It was actually REALLY easy and fast.

Gluten Free DELICIOUS Holiday Stuffing

2 packages Canyon Bakehouse white bread (If you don't already do Canyon Bakehouse then I just don't even know what to say. There IS no other bread).

2 1/2 cups water

1/2 large yellow onion

2 tablespoons dried rosemary

1 tablesoon dried thyme

  1. If you forgot to make bread crumbs, well now is the time to toast your bread. If you have a free oven and the time, you can put your bread in on cookie sheets for 10-15 minutes at 300. The key is toasted, not hard.
  2. Slice your toasted bread into bite sized pieces and mix in a large bowl with the onion and seasonings.
  3. Add water, 1/2 cup at a time until your stuffing is the desired consistency. Some folks like a moister dressing, I prefer mine a little drier. You can add more water than called for, there is no right or wrong. Just my way is the best way. But there's no right or wrong ;)
  4. Transfer to baking dish and bake at 400 degrees for about 30 minutes or until the tops of the bread start to brown and get crunchy.

Enjoy!

*on a side note, this dish was made THAT much better by using fresh herbs from our garden and Chris's parent's garden. If you haven't grown your own herbs you should consider trying it - it's very easy, cost effective and rewarding, and NOTHING tastes as good as fresh (or dried) home grown herbs!

An intimate studio maternity session/Nikki Hancock Photography

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