The children I care for adore these pickles because red Kool Aid gives regular pickles a vibrant red hue and enhances their natural acidity by adding fruity sweetness. They are said to have their roots in the Southern US. They are reportedly bar nibbles, which may help to explain a lot. Although they are attractive, I must say that I am not really fond of them.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 (1 pound) loaf gluten-free bread (such as Udi’s® Millet-Chia bread)
- 3 tablespoons olive oil
- 2 medium onions, diced
- 3 stalks celery, diced
- 1 teaspoon chopped fresh sage
- 1 teaspoon dried thyme leaves
- ¾ teaspoon salt
- ground black pepper to taste
- 2 cups gluten-free chicken broth
- 2 large eggs, beaten
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
- Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
- Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 490 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Well it looks soooo good. But we are saving it for Christmas Dinner tomorrow. I’ll update when we try it. It smells great too. CB
I followed the recipe, but a tad too dry for me.
I make this recipe every year and everyone looks forward to it each time, I highly recommend it!
Turned out great! Just one thing….oil? No way does oil belong in stuffing! Butter all the way and the more the better!!!
I make this every thanksgiving and everyone loves it! This year I’m also making a keto version with Base Culture Keto bread!
Delicious! The sage and vegetables give it a great flavor along with the chicken stock! And it was pretty easy to make.
Gluten free? No way! I had guests who are gluten free and I didn’t want to make two kinds of stuffing. I used Udi’s baguette but otherwise made as written. I agree with others to add more broth when I make it again because it was a little drier than I would like. Everyone was surprised it was gluten free.
It was amazing!!!
I used Whole Foods brand stuffing cubes ( 2 8 oz. containers ). I also added 4 to 6 oz more chicken broth. I couldn’t find fresh sage at the last minute, so I used 1/2 teaspoon of dried sage.
I followed the recipe and did not have enough flavor and a little dry. Added turkey broth, poultry seasoning and it kicked it up a notch and made it taste fantastic. A family favorite.
Worked really well for us; the key seems to be to make sure the bread is dried out. The one change I made was to saute the vegetables in butter instead of oil.
To keep the stuffing from drying out I b lightly butter the bread and place it in the oven fir 15 minutes at 325 this allows the bread to stay moist
This dressing really satisfied my craving! It was even better as a leftover. I did follow the advice of others and used more chicken broth than the recipe called for. I did use UDI bread, toasted it, and found that it crumbled nicely to form a “cornbread like” dressing.
I added extra seasoning to taste. Additionally, my area (Nebraska) has an old Italian bakery (Rotella’s) which is making gluten free bread. The consistency is similar to potato bread, and it was perfect. (And actually tastes GREAT!) I doubled the recipe for 7 people and had very little left over. Next time, I am under strict orders to quadruple the recipe!
Best stuffing and easy to make. Used Udi’s Millet-Chia bread. Toasted in oven then combined and baked in my cast iron skillet. I’ve steered away from gluten for over three years and have missed good stuffing. No more. This is great. My husband, who is recently gluten free and compares things to their gluten counterparts, loved this too. I did not have fresh sage so used 1/2 tsp of ground. I am sure it would be even better with fresh but this worked too.
I made this for Thanksgiving this year. I made it in the morning and followed the recipe exactly except I did not add the two eggs. At the last minute I remembered that my daughter-in-law can’t handle eggs, so I omitted them. Otherwise, everything was the same. RAVE reviews…my daughter-in-law asked for the recipe, plus I sent them home with all the leftovers!! I’m thinking about making this to stuff pork chops with. Hope you enjoy it as much as we did!
Easy and delicious..tasted as good as the dressing I traditionally make but without the gluten. I bought a loaf of white GF bread and made the bread cubes since it was cheaper and still had bread for sandwiches!
Made this recipe for Thanksgiving and it turned out well. I followed the directions without any changes, but when I make it again I will leave out the eggs. I didn’t care for the texture or the flavor they added. I like my stuffing drier than this recipe yielded, but overall a very good place to start. The hubby didn’t even know it was gluten free until I told him! He liked it, but agreed-no eggs.
****Careful what type of bread you use!!! Udi’s works best!**** This was a hit at our Friendsgiving dinner. I doubled the spices as was recommended. Also i added about 1and 1/2 cups of celery which works out to be about 3 sticks/ribs. Celery nomenclature can be confusing. 🙂 I will make this again. Update: I made this again for our family Thanksgiving and used a different bread. This bread was not as dense as the Udi’s brand. If using another lighter airier bread add less broth! It was way too mushy no matter what we tried. Also use a shallow pan and not a deep one.
Delicious!
I enjoyed shopping for the ingredients, I made it for our thanksgiving dinner and I included my niece to help me cut the bread cubes. My family enjoyed it, except my son did not like the herbs in it, he is picky with textures other than that I was truly impressed on how tasty this recipe is.