Thanksgiving · gluten free

Gluten-free sage stuffing

Good gluten-free sandwich bread, dried until it's properly crisp, makes a stuffing with a crunchy top and a soft middle. The one change that matters: dry the bread longer than you think.

Gluten freeServes 101 hr 45 min, plus drying the bread

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You need

1 1/2 lb gluten-free sandwich bread (about 2 loaves), crusts on
8 tbsp unsalted butter, plus more for the dish
2 yellow onions, diced
4 celery ribs, diced
3 cloves garlic, minced
2 tbsp fresh sage, chopped
1 tbsp fresh thyme leaves
1/2 cup flat-leaf parsley, chopped
2 1/2 cups chicken or turkey stock, labelled gluten-free (vegetable stock for vegetarians)
2 eggs
1 1/2 tsp kosher salt
1 tsp black pepper

Make it

1. Dry the bread

Cut the bread into 3/4-inch cubes and spread them on two sheet pans. Bake at 300°F for 35 to 45 minutes, stirring twice, until completely dry and crisp all the way through. Gluten-free bread is softer than wheat bread, so it needs the full time or it turns to mush.

2. Cook the vegetables

Melt the butter in a large skillet over medium heat. Cook the onions and celery with a pinch of salt 10 minutes, until soft and sweet. Add the garlic, sage and thyme for 1 minute.

3. Mix

In your biggest bowl, toss the bread with the vegetables and parsley. Whisk the eggs into the stock with the salt and pepper, pour it over and fold gently with a spatula until the bread has soaked it up. Fold, don't stir: the cubes are fragile.

4. Bake

Heat the oven to 375°F. Butter a 9 by 13-inch dish, pile the stuffing in loosely and cover with foil. Bake 25 minutes covered, then 20 to 25 uncovered, until the top is crisp and golden.

Good to know

Bake it in its own dish, never in the bird. It's better that way anyway, and the turkey and its drippings stay gluten free.
Make it the day before up to the baking. Bake it Thursday, adding 10 minutes to the covered time.

Use it for: Classic sage and onion stuffing, Sausage, apple and sage stuffing.

The other two

Gluten-free make-ahead gravy Gluten-free all-butter pie crust Every dish, marked

Chef's own recipe. Read the labels on stock and anything packaged, and if it's coeliac disease, keep the gluten-free dishes apart from the rest.

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