I think that stuffing/dressing is probably the most intimidating of the Thanksgiving foods to make gluten free. I remember that first gluten free Thanksgiving for me. I was not sure how in the world I was going to make the stuffing. I looked and looked for a recipe. I finally came up with a good one. I merged a couple of recipes and converted them to gluten free to come up with the recipe that I use today.
The truth is.....stuffing/dressing is NOT hard to make!!! My recipe does require some prep work because I make my own cornbread and then dry it out into bread cubes to use in my stuffing. You wouldn't have to do that if you don't want to. You can buy gluten free stuffing cubes at places like Whole Foods. Usually I do a mixture of 1/2 cornbread and 1/2 Whole Foods gluten free bread cubes. However, I have done ALL cornbread before when Whole Foods was out due to me not getting my tush in gear and getting them early.
Gluten-Free Bread Stuffing
1-small bunch chopped celery (with leaves)
1 finely chopped onion
9 cups toasted gluten-free bread cubes (I use 1/2 bread 1/2 cornbread)
1 teaspoon salt
2 tablespoons poultry seasoning
1 teaspoon pepper
2 boxes Swanson's chicken broth (more or less depending how moist you want it) (usually on the more side because gf bread soaks up the juices)
Melt margarine in a heavy skillet
Saute celery and onion in the margarine until onion looks transparent.
Add spices in with the sauteed veggies.
Remove from heat. Begin adding bread crumbs and chicken broth to the mixture.
Gluten free bread soaks up LOTS of broth. Be sure to have plenty or your stuffing will be dry. I add more broth after I get it transferred to the 9x13 pan.
Ok it's ready for the oven....Bake at 375 deg. for 35-45 min. Cover with foil for the first 30 min. Then remove the foil so the top can get crispy.
I hope you are feeling a little less intimidated now. Making gluten free stuffing/dressing is NOT that hard. Enjoy!!