I have tried several stuffing recipes in the past and never really found one that I thought was just right. I really enjoy good stuffing but it can be hard to make or so I thought. A fried of our family that is a missionary was back visiting with us in the states and was so excited to bake a turkey. Where she is in Macaw, their ovens are not large enough. I loved how the stuffing turned out. She was kind enough to share the recipe with me and although I made a few slight changes, it turned out great. I didn’t actually make mine with a turkey, rather baked it with a whole chicken and it still turned out very yummy.
To celebrate May being national Celiac awareness month, I received a pack of Glutino’s Genius Gluten-Free Bread to try out and what a better time to try it than with gluten-free stuffing. Austin was so excited when he spotted with bread that he snagged a piece when I was taking a photo.
- 1 loaf of bread cubed 1″ or crumbled (any type) or 1 bag of bread crumbs
- 4 stalks of celery, chopped
- 3 carrots, grated or diced finely
- 1/2 small onion, diced or 1 Tablespoon dried
- 2 Teaspoons Poultry Seasoning
- 1 Teaspoon Garlic, minced or powder
- Salt and Pepper to taste
- 1/2 cup of melted butter
- In a large bowl mix all the dry ingredients and mix thoroughly. Add the melted butter and toss to coat. It still will be quite dry, but the juices from the bird will help it along.
- Stuff your chicken or turkey with the stuffing. Place the extra stuffing in the pan all around the turkey/chicken as evenly as possible. This was a perfect amount for a whole chicken but I would make two batches for a turkey.
- Towards the end, when you check your bird, if the stuffing is a little dry, sprinkle it with a little water. In the past, I have found some turkeys are so moist that the stuffing can become saturated. If that is the case, remove the stuffing into another baking dish and continue to bake alone about 10-15 minutes.