We have trialed quite a few different stuffings over the past few years and this is our favourite so far. Using only gluten free breadcrumbs turns into a soggy stuffing, but with the addition of rice, it is a really good texture that holds together well.
Did you know?
The difference between stuffing and dressing is how they are cooked. Stuffing is traditionally used to fill the cavity of poultry. And dressing is cooked in a pan outside of the cavity.
1 cup of fine, dry, gluten free bread crumbs
3 cups cooked rice (1 cup uncooked rice)
2 cups chopped celery
1 medium diced onion
2 Tbspn butter
1 teaspoons salt
pepper to taste
1 tsp sage
1 tsp dried thyme or (3 tsp fresh)
1/4 cup chicken stock, or less
The day before the meal, cook the rice. Put any stale or older bread in the oven at 250° F for about 10 mins and turn off the oven. Leave bread in the oven over night.
The next day, put the breadcrumbs in a food processor, or in a plastic bag and beat with a rolling pin.
Melt the butter in a frying pan. Finely chop the onion and celery, and cook until transparent. Remove from heat, add herbs, and lastly the breadcrumbs. Mix well.
Add chicken stock a little at a time, just until the mixture holds together. You may not need all of the chicken stock. Don’t get it too wet. Taste and add salt and pepper as necessary.
Loosely put into turkey or chicken cavity. Add a crust from the end of a loaf of bread to hold the stuffing in place. Cook as required.