Dressing and Stuffing - Gluten Free
We like stuffing to be more than just a side, and more than just twice per year...
Why is stuffing just regulated to holiday meals? When your ingredients are this good, add this dish to your weekly meals!
Making your own gluten-free stuffing by scratch is not hard to do. Make it extra special by adding in cooked taro and breadfruit!
- 3 1/2 cups gf vegetable broth
- 1 loaf bread, or 6-8 heels of leftover bread, cut into 1/2 inch cubes
- 1 large onion-we like Maui, diced
- 5 oz cooked, cubed 'ulu chopped into 1/2 inch cubes
- 5 oz cooked, cubed taro chopped into 1/2 inch cubes
- 2 eggs, beaten
- 4 Tbsp. butter
- 1/4 cup fresh parsley, finely chopped
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh sage
- 1/4 tsp. Hawaiian salt
- 1/4 tsp. pepper
- Heat oven to 350° F. Spread bread cubes in one layer on 2 large baking sheets. Bake for about 15 minutes or until cubes are dry, but not browned.
- Allow bread cubes to cool. Place cooled cubes in a large food processor or divide up into smaller cups and chop until crumbly.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, sea salt and pepper; cook for 5 minutes, then add the cooked 'ulu, taro, herbs and vegetable broth. Simmer for about 10 minutes then transfer to a large bowl. Add remaining ingredients; gently toss to combine.
- Transfer mixture to a prepared baking dish.
- Bake for 30 minutes or until golden brown.
- Remove from oven; set aside to cool before serving.