For GF: I did this once w/ standard GF bread (toasted vs. dried out) and it worked great! Tip: I made the GF version in cupcake tins so I could better regulate proportions and keep it separate from the gluten-FULL stuffing.
I will be making it gluten-free since I'm celiac T_T... Wish me luck... there is no fancy gluten-free sourdough where I live... I will try it with one of the gluten-free baguettes from the grocery store. If I knew better... I could just make the bread. 🥖 Ill let you know how this goes :) Gluten-free is dryer than normal bread anyway.
One other GF idea - I make with stuffing with great results using homemade cornbread -- there are a million cornbread recipes out there so choose your favorite, subbing in 1-to-1 GF flour for the regular flour. I think the 1:1 ratio of cornmeal to GF flour works well. I have tried making cornbread with 100% cornmeal, and with 50% cornmeal / 50% corn flour with disappointing results.
I used Against The Grain baguettes, thawed and dried out overnight, to make this stuffing last year and it was a huge hit! I'm even making it again the year per the request of my entire family. Highly recommend for any GF Thanksgivings!!
My wife and I put some lemon zest in our stuffing last year, and it really was a game changer. That little bit of brightness cutting through the savoriness...*chef's kiss*
If you're cooking for people in AA, what's a good substitute for the white wine? I know the alcohol cooks off, but they prefer to avoid anything with alcohol all together. Searches are saying white grape juice with some vinegar, what does everything think?
Just ate a bowl full of this and it’s magnificent. My fam has been eating the same stuffing for years and this is bumping it off the menu. Wow. Torn bread really is the way to go. The texture is everything.
I have smoked turkey stock that I made from a Greenberg turkey carcass (very smoky!)….can I use this for the broth or will it change the flavor profile too much? Can’t wait to make this 🤤
For GF: I did this once w/ standard GF bread (toasted vs. dried out) and it worked great! Tip: I made the GF version in cupcake tins so I could better regulate proportions and keep it separate from the gluten-FULL stuffing.
I will be making it gluten-free since I'm celiac T_T... Wish me luck... there is no fancy gluten-free sourdough where I live... I will try it with one of the gluten-free baguettes from the grocery store. If I knew better... I could just make the bread. 🥖 Ill let you know how this goes :) Gluten-free is dryer than normal bread anyway.
One other GF idea - I make with stuffing with great results using homemade cornbread -- there are a million cornbread recipes out there so choose your favorite, subbing in 1-to-1 GF flour for the regular flour. I think the 1:1 ratio of cornmeal to GF flour works well. I have tried making cornbread with 100% cornmeal, and with 50% cornmeal / 50% corn flour with disappointing results.
Are you not a fan of sage?
Good Lord, does this look unbelievable or what? (The “what” is completely rhetorical).
Tempted to go half and half with leeks and celery although hesitant to mess with this.
I made the celery/leek stuffing last year with four fancy GF buns torn up. It was fantastic.
I made the celery/leek stuffing last year with four fancy GF buns torn up. It was fantastic.
I used Against The Grain baguettes, thawed and dried out overnight, to make this stuffing last year and it was a huge hit! I'm even making it again the year per the request of my entire family. Highly recommend for any GF Thanksgivings!!
My wife and I put some lemon zest in our stuffing last year, and it really was a game changer. That little bit of brightness cutting through the savoriness...*chef's kiss*
In the past I've added artichoke hearts along with some mushrooms. Fantastic.
If you're cooking for people in AA, what's a good substitute for the white wine? I know the alcohol cooks off, but they prefer to avoid anything with alcohol all together. Searches are saying white grape juice with some vinegar, what does everything think?
Just ate a bowl full of this and it’s magnificent. My fam has been eating the same stuffing for years and this is bumping it off the menu. Wow. Torn bread really is the way to go. The texture is everything.
I didn’t think you could top 2019’s Buttered Stuffing with Celery and Leeks from the NYT but I think you have, Alison 🙌 Bravo!
Can someone please point me to the recipe for the stock??
I have smoked turkey stock that I made from a Greenberg turkey carcass (very smoky!)….can I use this for the broth or will it change the flavor profile too much? Can’t wait to make this 🤤