Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher

“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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 slices gluten free bread
  • 1 tablespoon vegetable oil
  • 1 cup apple cider
  • 12 cup pitted prune, chopped
  • 12 cup dried apricot, chopped
  • 12 cup margarine
  • 1 stalk celery, sliced lengthwise and chopped
  • 12 medium onion, chopped finely
  • 1 tablespoon bell's seasoning or 1 tablespoon other poultry seasoning
  • salt and pepper
  • Optional
  • 2 -3 tablespoons poultry drippings or 2 -3 tablespoons chicken fat

Directions

  1. Cut bread in 3/4" cubes
  2. Bake at 350 F until dry and crisp.
  3. Heat vegetable oil in a skillet over medium-high flame.
  4. Add onion and sautee until it begins to brown.
  5. Add celery and cook until it softens slightly; remove from heat.
  6. In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
  7. Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
  8. Microwave or heat over medium flame until margarine melts.
  9. Add to the celery and onion mixture.
  10. Add bread cubes and poultry drippings.
  11. 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).

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