This year for one of my Friendskivings, I was in charge of making stuffing. The great thing about stuffing is that it really doesn't matter if you have to use gross, dense gluten free bread- it all gets soaked in chicken stock and covered in spices anyhow. My recipe calls for corn bread and white bread. Bob's Red Mill makes a corn bread mix that some of my gluten-eating friends think is actually superior to regular corn bread mix. I made a pan of corn bread and used about three quarters of it and have just been eating the rest. How good does this look?
I line the pan with foil to make it easier to get out. I also use an entire loaf of Udi's white bread. I leave it out on the counter to get stale for a day or so. I prefer to cut off the crusts but you can leave them on if you're into that. Cube both kinds of bread and throw the pieces in a big bowl. After this is done (or during, if you're a stuffing ninja like myself), dice a medium to large onion (I always use sweet onions) and an equal amount of celery. Soften them in a pan with melted butter. As the onion becomes transparent, throw in a bunch of sage and thyme. A teaspoon of each, maybe? When they're done cooking, dump all that into the bowl with the bread.
Add more sage and thyme, salt, pepper, and a crap load of poultry seasoning (you seriously can't put too much). Start pouring chicken stock over and stirring. The corn bread will basically crumble as you stir. Keep adding stock until the whole thing is soaked. Taste as you go. The way it tastes in the bowl is exactly the same as it will taste when it cooks so continue to season until it's how you want it. Just be sure it's good and soaked- no one wants to eat dry stuffing.
Spray a casserole pan and fill with stuffing. Bake for 30 minutes at 375 with foil covering. Bake for another 20-30 with no cover or until it's browned. Voila! Best stuffing ever. You're welcome.
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