Wednesday, November 18, 2009


After compiling all those recipes yesterday, I decided to use the little loaf of bread I baked to make stuffing. I had already bought a chicken, so I roasted it, made a pan gravy, stuffing, and green beans. It was a good idea.


1 small loaf gluten free bread (I made this one, with a whole ton of herbs mixed in, you can use half of a loaf of store bought bread if you want)
2 carrots
1 onion
2 ribs celery
5 cloves garlic, smashed and minced
3 T butter
2 T poultry seasoning (more or less)
3/4 c warm milk (more or less)
salt and pepper

Preheat the oven to 350. Cube the bread (or slice and tear into pieces), and toast lightly. Dice the carrots, onion, and celery. Melt the butter in an oven-safe pan, then cook the vegetables until softened. Add the poultry seasoning (I use Bells), the milk, and then toss in the bread cubes. Sprinkle with salt and pepper. Bake 20 minutes, covered, then uncovered for 10 more. Serve with lots of gravy.

1 comment:

  1. I always use vegetable broth as the liquid for stuffing, but now I've got to try milk...Maybe almond? Hazelnut? Thanks for the idea!