This stuffing recipe for turkey or chicken is so good and no one will even know that it is gluten free. 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 can easily turn into a soggy mush, but with the addition of rice, it is an exceptionally good texture that holds together well.
Stuffing or Dressing
Did you know that 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.
Gluten free Bread Crumbs or cubes?
Gluten free breadcrumbs for this stuffing recipe works better than cubes of bread that some recipes use. It blends in with the cooked rice for the best texture. I usually make my own breadcrumbs by drying stale bread in the oven overnight and then cutting it into cubes and putting the bread cubes into a food processor.
- 1 cup fine, dry breadcrumbs gluten free
- 3 cups cooked rice by cooking 1 cup uncooked rice
- 2 cups chopped celery
- 1 medium diced onion
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp dried sage
- 1 tsp dried thyme or 3 tsp fresh thyme
- 1/4 cup chicken stock or slightly 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.