Preheat the oven to 350°
Grease a 9x13 baking dish with butter
Prep: 15 minutes +(time to make rye bread and or corn bread)
Cook: 40-45 hour
6 slices of gluten-free white bread (store-bought)
2 sliced of gluten-free rye bread **See Jen's RYE BREAD Recipe
2 slices of our own homemade gluten-free bread
**If you DON’T have a favorite home-made gluten-free bread that you make, you can either use Jen’s recipe OR increase the number of white bread slices by 2.
11 ounces gluten-free cornbread (is approximately 2/3 of box made cornbread)
**It doesn’t matter if the cornbread is your own recipe or from a box-prepare according to the directions.
1 cup of gluten-free turkey gravy
**If you are preparing this dish before the turkey is done, like I do, and you can’t find a gluten-free turkey gravy, then increase the chicken broth by 1 cup and add a dash more poultry seasoning OR add fresh thyme & rosemary!!
1 TBS olive oil
5 TBS butter (4 TBS for sautéing and 1 TBS for the top)
1 medium onion, diced
3 celery stalks, diced
2 medium carrots, diced
2 cups of gluten-free chicken broth
1 teas garlic powder
1/2 teas salt
1/4 teas black pepper
2 large eggs, beaten
1 – ½ TBS poultry seasoning (**May need a dash more if you don’t have turkey gravy)
½ cup grated parmesan cheese
1.Make the cornbread according to the directions. Set aside to cool.
2. Defrost, toast, or make all the breads needed. **See Jen’s Rye Bread
3.Place all the bread for the recipe on a parchment lined baking sheets to toast and dry out a bit in the preheated 350° oven for 12-15 minutes.
4.Pull the baking sheets out and turn the bread slices over. Put back in the oven for another 12-15 minutes. If the bread is not dry to the touch after the total 30 minutes, then place back in the oven for 5-minute increments until they are.
5.Remove the bread from the oven and set aside.
6.In a large sauce pan sauté the onions, celery, and carrots in olive oil and 4 TBS butter and season with garlic powder, salt and pepper. Cook until the vegetables begin to get translucent, then remove from heat and allow to cool a bit.
7.Cut all of the toasted bread and corn bread in to cubes.
8.Next in a large mixing bowl: Put in all the cut breads, the slightly cooled sautéed vegetables, and the beaten eggs, and gently mix.
9.Add the poultry seasoning, the gravy, and the chicken broth and mix gently to blend well without breaking the bread or making mush.
10.Place mixture in baking dish.
11. Top with cheese (optional)
12. Bake for 40-45 minutes
While store bought white and rye bread will be easier and may even be drier than home-made bread…there is NOTHING like FRESH Rye Bread! I can promise that you will thank me for suggesting you make it fresh!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!