Simple Stuffing aka Dressing – GFCFSF
December 14, 2014
Simple Stuffing, aka Dressing - GFCFSF
All in a name: The only difference between Stuffing and Dressing is where you were raised.
1/2 cup GFCFSF Margarine, plus more for baking dish
10 ounces GFCFSF white bread, torn into 1" pieces (about 1 loaf of Udi's GF bread)
1 cup chopped yellow onions
3/4 cup celery, chopped
1/4 cup chopped flat-leaf parsley
1 tablespoons chopped fresh sage
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 to 1-1/2 cups chicken broth, divided
1 large egg
Preheat oven to 250°F. Brush a 13x9x2" baking dish with some softened margarine and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl.
Meanwhile, melt 1/2 cup margarine in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 3/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 3/4 cups broth and egg in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).