It’s that time of year again and this year I decided to try Schar Deli-Style Sourdough Bread in my stuffing. I usually use their baguettes. So, it took some figuring out how much liquid to use using this new bread. It will vary depending on its use, which I explain in this recipe. The bread doesn’t taste sour but it is flavorful. It makes a wonderful stuffing.
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Gluten Free Dressing Recipe Using Schar Baguettes
Schar Sourdough Deli-Style Bread Ingredients:
water, corn starch, sourdough (water, rice flour) buckwheat flour, rice flour, psyllium seed husks (vegetable fiber), rice starch, caramelized sugar cane syrup, sunflower oil, soy protein, modified cellulose, sugar yeast, apple juice concentrate, salt, citric acid, tartaric acid.
Gluten Free Turkey Stuffing Using Schar Deli-Style Sourdough Bread
Ingredients
For the Seasoned Croutons:
- 9 slices Schar Sourdough Sliced Sourdough Deli-Style Bread 5 slices per package
- 1/2 cup gluten free margarine Smart Balance, melted (or 8 tablespoons (1 stick) butter)
- 1 tablespoon freshly minced sage
- 1/4 teaspoon salt
- 1/2 teaspoon ground thyme or 1 tbsp. minced fresh thyme
For the Stuffing/Dressing:
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon ground thyme or 1 tbsp. minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 cups low-sodium gluten free chicken broth divided (Better Than Bouillon Organic Reduced Sodium), or more if not stuffing a bird
- 2 tablespoons unsalted butter or gluten free margarine
- 1-3/4 cup chopped yellow onions
- 1 cup chopped celery 2 large stalks
- 1 large egg (or 2 tablespoons liquid from can of cannellini beans + 1 tablespoon melted margarine or fat)
Instructions
To Make the Croutons:
-
Place the slices of bread on a baking sheet. Preheat the oven to High Broil.
-
Combine melted margarine, 1 tablespoon sage, and 1/4 teaspoon salt; baste on top of baguettes.
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Combine melted margarine, 1 tablespoon sage, and 1/4
teaspoon salt; baste on top of the bread. -
Butter the toasted bread and turn them over. Broil until the
tops are crisp, about 1 minute. Browning the toast adds flavor. -
Remove from oven and butter the other side; set the pan on a
wire rack to cool. -
Using kitchen scissors cut (or rip using your hands) into 1-inch pieces and set on the baking sheet. Preheat the oven to 275°F. Bake pieces of bread 20 minutes. Transfer the pan to a wire rack to cool.
To Make the Stuffing:
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Preheat the oven to 350°F.
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Whisk together broth, sage, thyme, salt, and pepper; set aside to infuse. (Once cool, you may freeze it if you are making this in advance.)
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Once cool, place seasoned croutons in a 9 x 2-inch round pie dish, 9x9x2-inch baking dish, or casserole dish. Set aside.
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Melt 2 tablespoons margarine in a heavy skillet. Add the onion and celery; saute until onions are translucent and celery is tender. Add on top of croutons.
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When ready to bake, whisk the egg into the broth mixture, and pour half on top of the crouton-vegetable mixture. Toss and allow it to rest a few minutes to thoroughly absorb the liquid. Add the remaining broth and toss again gently.
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Stuff your bird with the stuffing just prior to baking. If not using to stuff a bird, cover with foil and bake 25 minutes. Uncover and discard the foil. Check to make sure it’s not too dry. If it is dry, add a little more chicken broth. Then, bake an additional 25 minutes.