I think I may be alone in this one, but stuffing is my favorite side dish on Thanksgiving. However, it’s also the side that makes me bloat like a whale and requires my mother to roll me to the car. #thank #you #gluten. Now last year, I brought a box of Trader Joe’s gluten-free stuffing home, and it wasn’t bad! But it wasn’t stuffing. So this year, I sought out to make my own. I started with the same box from Trader Joe’s, mainly because I wanted to make it easy on myself / everyone else making this recipe. Added in some ingredients to give it texture + a little more flavor, and baby, we in business!
First, added some simple mirepoix ingredients to give it a crunchy texture + savory flavor. I left out the carrots because I can (and always will), but the onions and celery still made it in. Also added some apple in for sweetness, and some rosemary for a more herby flavor. Fortunately, Trader Joe’s does very well with the seasoning pack, so no extra flavors were necessary for that true stuffing feel.
1 box Trader Joe’s gluten-free stuffing + seasoning
3 1/2 cups water
6 Tbsp butter (alt: earth balance vegan “butter”)
1 yellow onion
2 celery stalks, rinsed
1 medium apple
Fresh rosemary and/or sage
1. Preheat oven to 350˚F
2. Start by chopping onions, celery, and apples into small cubes – set aside
3. Add croutons to a large bowl with 3 1/2 cups of water
4. Let sit for 10 minutes, stirring around occasionally
5. Add seasoning + chopped ingredients to bowl
6. Mix thoroughly, and pour into a large baking pan
7. Top with fresh rosemary (or sage! either would go well with this recipe), and cover with foil
8. Bake for 20 minutes
9. Uncover, and bake for another 25 minutes
10. Add to your Thanksgiving plate, and enjoy!