Million Dollar Stuffing

Million Dollar Stuffing

Preheat Oven to 350°

2 Loaves Udi’s Whole Grain Gluten Free Bread (or your favorite gf bread, or homemade gf bread)

1 Package All Natural GF Bacon, partially frozen

4 Stalks  Celery, sliced lengthwise and diced

1 Medium Sweet Onion, diced

3 Cloves Garlic, minced

32 ounces of Chicken Stock (home made or store bought, just make sure it’s GF)

Dairy Free Butter, about 2 1/2 Tablespoons

About 3 Tablespoons of Poultry Seasoning plus more for stuffing bird (or your favorite stuffing seasoning or fresh herbs, season generously!)

Sea Salt to Taste

Olive Oil

Slice and cube the gluten-free bread. The amount will depend on how many people you are serving, of course. I thought I would need three loaves but only ended up needing two.

Place the bread cubes on a baking sheet, drizzle generously with olive oil, sprinkle the poultry seasoning over the top, season generously with sea salt, and  toss with fingers.

Bake in a preheated oven for 15 minutes, remove. Toss, then bake for another 15 minutes and continue this process until the cubes are browned and crisp on the outside with a little softness on the inside.

While the bread cubes are toasting, get the vegetables and garlic ready.

Dice the bacon and fry in a skillet until it is crisp on the outside but still a little chewy. Yes, the entire package! This isn’t “diet day” it’s Thanksgiving.

Remove the crisp bacon with a slotted spoon onto paper towels. Reserve 2 Tablespoons or so of the bacon fat to saute the onions, celery and garlic. Saute until the onions are translucent and the celery only has a slight crunch.

Place the toasted and seasoned bread cubes in a bowl, top with the sautéed veggies and bacon.

Add more poultry seasoning and toss. Season generously with sea salt. Pour 1 box of the chicken stock in a 4 cup glass measuring cup and add the 2 1/2 Tablespoons of  dairy free butter. Microwave for about 2-3 minutes or until stock is hot and butter is melted.

Pour 1/2 of the heated liquid over the top of the other ingredients in the bowl and toss carefully until liquid is absorbed into the bread cubes. Repeat with the remaining liquid.

Drizzle olive oil in a nice baking dish and rub around the bottom and sides with a paper towel. (Or, stuff the bird)

Fill with the stuffing, cover with tin foil,  and bake in a 350 degree oven for 20 minutes. Remove the foil and bake for another 15 minutes. This stuffing can be made 1 day ahead and refrigerated. When you’re ready to heat it, pour a little more chicken stock over the top, cover with foil and heat for about 30 minutes or until it is heated through in a 350 degree oven.