This gluten free thanksgiving dressing is so good you’ll forget it’s gluten-free, but keep in mind, the heartier the bread; the better the dressing. I like to use one like Dave’s Killer bread or Udi’s Millet-Chia Bread. Be sure to toast the bread good and crisp.
The downside of course, is that for those of us with mold intolerance, gluten-free bread is still a no-no and I haven’t solved for that problem where dressing is concerned. Of course, if you can eat wheat, you can sub any kind of bread you want in this recipe, so long as it’s FODMAP friendly, but for those of us with mold intolerance, the recipe is NO GO.
Gluten Free Thanksgiving Dressing
- 1 one pound loaf of a hearty gluten-free bread
- 3 tablespoons olive oil
- 3 stalks celery, diced
- 2 teaspoons bell’s seasoning
- 1 teaspoon salt
- 2 cups low FODMAP Chicken Stock
- 2 large eggs
- 1-2 tablespoons scallions
Preheat oven to 325 degrees.
Cut bread into cubes about 3/4-inch square and spread onto a baking sheet. Bake in the preheated oven until crisp, 12 to 17 minutes. Transfer to a large bowl.
Meanwhile, grease a 3-quart baking dish. Heat olive oil in a large skillet over medium heat. Cook and stir celery in the hot oil until soft, 8 to 10 minutes and add to toasted bread. Add seasoning, salt, chicken stock, and eggs into bread and stir gently to coat bread. Spoon dressing into the prepared baking dish and cover dish.
Bake in the preheated oven for 30 minutes. Uncover, and cook an additional 10-15 minutes, until top is crisp and lightly browned. Sprinkle with scallions before serving.
Cook time: 60 mins