1/1 Photo of Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher
What's Cooking?'s Note:
Here's my dad's recipe for stuffing, adapted to be kosher and gluten-free. I suppose it is technically "dressing" but we've never called it that. We used Kinnikinnick White Sandwich Bread, which worked well. Stick to a gluten-free bread that runs on the dry side. It was delicious and just like I remembered it from my childhood.
My Private Note
Units: US | Metric
- 6 slices gluten free bread
- 1 tablespoon vegetable oil
- 1 cup apple cider
- 1/2 cup pitted prune, chopped
- 1/2 cup dried apricot, chopped
- 1/2 cup margarine
- 1 stalk celery, sliced lengthwise and chopped
- 1/2 medium onion, chopped finely
- 1 tablespoon bell's seasoning or 1 tablespoon other poultry seasoning
- salt and pepper
- 2 -3 tablespoons poultry drippings or 2 -3 tablespoons chicken fat
- 1Cut bread in 3/4" cubes
- 2Bake at 350 F until dry and crisp.
- 3Heat vegetable oil in a skillet over medium-high flame.
- 4Add onion and sautee until it begins to brown.
- 5Add celery and cook until it softens slightly; remove from heat.
- 6In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
- 7Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
- 8Microwave or heat over medium flame until margarine melts.
- 9Add to the celery and onion mixture.
- 10Add bread cubes and poultry drippings.
- 11Cover and bake for 1/2 hour at 350°F; remove cover and continue baking until brown (may be heated briefly under broiler prior to serving).
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Nutritional Facts for Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher
Serving Size: 1 (102 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 220.1
- Calories from Fat 157
- Total Fat 17.5 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 184.2 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 2.0 g
- Sugars 11.7 g
- Protein 0.9 g
The following items or measurements are not included:
gluten free bread