Ever since I can remember, this stuffing has been part of our Thanksgiving table. My sweet Grandma Clark knew how to make it just right, and then my mom taught me. I remember many Thanksgiving Eve's staying up with my mom and breaking up the bread into a big bowl to dry overnight. There isn't an exact calculation with ingredient amounts.... lots of eyeballing and tasting.... but that allows you to season it to your liking. It tastes just as wonderful with gluten free bread as the original!
Grandma's Famous Stuffing
Makes 6 servings
1 loaf gluten free bread (you may need several loaves if using smaller ones - I use one 14-oz. loaf of Schar Artisan White Bread)
3 stalks celery, diced
1 onion, diced
1 (4 oz.) can sliced mushrooms, drained
Poultry seasoning, to taste
Salt and pepper, to taste
1/2 cup butter (1 stick), melted
1/2 cup chicken broth, more if needed
The night before making the stuffing, break up the entire loaf of bread into a large mixing bowl. Leave out overnight to dry the bread, stirring with your hands occasionally. To prepare, add the celery, onion, and mushrooms to the bread. Stir to combine. Season generously with poultry seasoning, then salt and pepper. Stir and season more until it's to your liking. Drizzle the melted butter over all and toss to coat. Add the chicken broth to moisten the bread. Place in a greased 8-inch casserole dish and cover with foil. Bake at 350°F for an hour. You can remove the foil for the last 20 minutes if you like some of the stuffing more crisp.
Gather your ingredients. You will need a good sized loaf of gluten free bread. I use a 14 oz. loaf of Schar Artisan White Bread and it acts just like regular bread in this recipe.... you can't even tell it's gluten free bread! You will also need celery, an onion, a can of sliced mushrooms (which can be omitted if there is a strong loathing haha), poultry seasoning, salt and pepper, a stick of butter, and chicken broth.
The night before, break up the entire loaf of bread into a large mixing bowl. Allow to sit out and dry overnight and the next day until you are ready to make it. Prepare the vegetables by finely dicing the onion and celery. You could chop in bigger chunks if you like that. I make them super small so my kiddos will eat it. Drain the mushrooms.
Once your bread is dried out some, add the celery, onion, and mushrooms. Toss to combine. Drying the bread is important because it allows it to soak up the butter and chicken broth later without just falling apart.
Generously season with poultry seasoning, stirring and seasoning until it's flavorful. It's better to do more than less. Salt and pepper to taste as well. I've learned to just taste as I mix and make sure it's seasoned enough.
Drizzle the melted butter over all and toss to coat.
Lastly, add 1/2 cup chicken broth (more or less as desired) to make the stuffing moist.
Place the stuffing in a greased 8-inch casserole dish. Don't you love this dish? It's a super retro Corningware dish and reminds me of my Grandma.
Cover with foil and bake for an hour at 350°F. I leave the foil on the entire hour because we love our stuffing the way grandma did.... nice and moist. You can definitely take if off during the last 20 minutes of baking for a crispier top.
My family has never found another stuffing to taste anywhere near as good as this one. It's MY very favorite part of the Thanksgiving dinner, and if there are any leftovers, I hide them in the back of the fridge just for me! I hope you and your family enjoy this recipe!
Recipe Source: Recipe from my dear Grandma Audean Clark