Stuffing Recipe 

This is a  fantastic recipe we have been making for years. Designed to be used with our own Newton’s No Gluten breads, even your non-gluten-free guests will be clamoring for second helpings!

*dairy free, egg free option

Ingredients:

• 1 loaf of Newton’s No Gluten 4 Grain+Chia Sandwich Bread, thawed
• 3 Tbsp. poultry seasoning
• 1 tsp. salt
• 3 Tbsp. butter, melted (*Earth Balance Dairy Free Spread)
• 2 cups hot chicken stock or water
• 3 Tbsp. bacon fat, previously rendered and reserved or olive oil
• 3 large stalks celery, diced
• 3 medium onions, diced
• 1 medium apple, cored and diced
• 6 stalks fresh parsley, chopped
• 3 cloves garlic, minced
• 1/2 cup currants, washed then soaked in 1/2 cup of water to plump, then drained

Directions:

• Cube sliced bread into bite sized pieces.
• Put into a large bowl. Do not dry bread cubes.
• Sprinkle with poultry seasoning and salt. Gently mix in.
• Mix melted butter and hot stock in a bowl.
• Pour butter and hot stock mixture over bread cubes 1/2 a cup at a time.
• Mix cubes after each addition for even distribution. Set aside.
• Heat bacon fat in a medium frying pan. Sautee onions and celery until partially cooked (approx. 5 min.).
• Remove from heat and add apples, garlic, currants and parsley. Mix well.
• Add contents of frying pan into bread cubes. Mix well.
• Lightly press into greased 8×8 pan.
• Tightly cover pan with foil and bake at 400F for 30 minutes.
• Reduce heat to 350F and continue to bake for an additional 30 minutes.
• Enjoy!