Prep 20 mins
Cook 40 mins
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.
- 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
- Cut bread in 3/4" cubes
- Bake at 350 F until dry and crisp.
- Heat vegetable oil in a skillet over medium-high flame.
- Add onion and sautee until it begins to brown.
- Add celery and cook until it softens slightly; remove from heat.
- In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
- Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
- Microwave or heat over medium flame until margarine melts.
- Add to the celery and onion mixture.
- Add bread cubes and poultry drippings.
- Cover 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).
Recipe turned out dry and lacked flavor. I don't think I'll be making this one again.