Gluten Free Stuffing
With all of the grain-less bread options out there you have many healthy options these days.
1-20 Ounce Gluten Free Bread (in the frozen section)
1 Cup Golden Raisins
2 Cups Low Sodium Chicken Broth (1 Cup at a time)
2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO
½ Onion, chopped
1 Medium Blub Fennel, chopped white part only
1 tsp salt
2-3 TBSP Bells Poultry Seasoning
Oil a 3 quart baking pan with a brush.
Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.
In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.
Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.
Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.