Recipe tips: The bread I will be using in my dressing is Pamela's Products Gluten Free Bread Mix prepared in my bread maker with 1 tbsp. of ground flax meal added to the mix.
I am cutting the dressing recipe in half and variations I am trying are using a sprinkle of dried thyme, a 1/2 tsp dried sage and sauteing a twig of rosemary instead and pulling it out before assembly.
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves six to eight people, depending on their appetite for stuffing.
Post Script: Written on Thanksgiving Day 2010
Readers, I just assembled the dressing I blogged yesterday. It looks and smells delicious. I halved the recipe because we are having a very intimate dinner today. Dressing is my favorite part of the Thanksgiving meal so I have very high hopes. I smeared a thin layer of butter on top to achieve an extra crispy topping. From my table to yours and from the bottom of my heart, Happy Thanksgiving to you and yours.