FULL RECIPE BELOW
One of my favorite Escoffier recipes, as well as holiday recipes, is a gluten free stuffing and aside from the bread, you can procure all of your other ingredients locally.
GLUTEN FREE STUFFING RECIPE:
6 cups gluten free bread cubes
4 tbsp unsalted butter
2 stalks celery, small diced
2 yellow onions, small diced
3 large cloves garlic, minced
2 tsp dried sage
2 tsp dried thyme
½ tsp salt, more to taste
½ tsp black pepper, more to taste
½ cup dry white wine
1 cup chicken broth
1. Preheat oven to 275. Cut a loaf of gluten free bread into cubes about 1 inch. Spread evenly on a cookie sheet and bake until browned, crispy and completely dry. Remove and let cool. In the meantime, increase oven heat to 325F.
2. In a medium skillet over medium heat, melt butter. Add shallot, onion and celery and cook until golden brown. Add garlic and let cook for an additional 1-2 minutes or until fragrant. Add sage, thyme, salt and pepper and cook over medium heat for another 2 minutes. Add wine and cook until it has been reduced by half.
3. Lightly oil a baking dish (9X13). Combine broth, bread cubes and vegetable mixture until thoroughly tossed. Add mixture to baking dish and cook for approximately 30 minutes or until golden brown.
4. Serve hot.
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