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Don’t let the stress of the holidays get to you.  Whether you are making a traditional dinner with turkey and all the fixings or just a couple of roasted chicken breasts, nothing says Thanksgiving like some good, old fashioned stuffing!  This classic version is gluten free with the addition of Queen Street Bakery’s artisan round buns.  The bread’s white bean base offers fibre as well as other vitamins and minerals and their sturdy texture ensures you have the best stuffing ever!

QSB Classic Gluten-Free Stuffing

Ingredients

  • 1 Package Queen Street Bakery Artisan Round Buns
  • ½ cup (1 stick) Unsalted Butter
  • 4 Celery Stalks, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 2 Onions, finely chopped
  • ½ cup Italian Parlsey
  • 2 Apples, peeled, cored and chopped
  • 2 Tbsp. Sage, finely chopped
  • 2 Large Eggs
  • 2 cups Gluten-Free Chicken Broth
  • 1 tsp. Salt
  • 1 tsp. Pepper

Instructions

  1. To make the breadcrumbs, tear or cut the Queen Street Bakery artisan round buns into bite-sized pieces (crust and all) and place on a baking sheet. Let it sit out overnight or for at least 6 hours. If you don’t have time for this, put the bread in your oven on low (300°F) and toss occasionally until croutons feel fairly dry but are not toasted, about 20 minutes.
  2. In a large skillet, melt the butter over medium heat and add the celery, garlic, onions and parsley. Season with 1 teaspoon each of salt and pepper. Stir to coat.
  3. Cook the vegetables on medium heat, stirring until the vegetables are softened, about 5 minutes. Add the sage and apple and cook for another 2-3 minutes.
  4. Pour the stock into a bowl and whisk in the eggs. Whisk the mixture together until well combined.
  5. Preheat the oven to 375°F and spray a 9 x 13” pan with cooking spray.
  6. Transfer the bread to the prepared baking dish and add the celery-onion mixture and your egg-broth mixture. Using your hands, a spatula or a spoon, mix everything together until well combined. Be gentle because you don’t want to crush the pieces of bread.
  7. Allow the bread to absorb the egg/stock mixture for 5-8 minutes and then bake for 40 minutes on 375°F.
  8. Serve warm with all of your Thanksgiving fixings!

Servings: 8

Extra: Stuffing Waffles

QSB Gluten-Free Stuffing WafflesThe next day, you can make stuffing waffles for breakfast with any leftovers! Serve them with poached eggs for a Thanksgiving breakfast treat!

For every 2 cups of leftover stuffing, add one egg and mix well. Each of the 2 cups of stuffing will yield 2 waffles.

Place the mixture on a waffle maker and spread it out. Then close the waffle maker and cook until the edges are crispy, about 4-5 minutes.

Serve warm!

Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.

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