2 Loaves of Ener-G Light Tapioca Loaf, dried out (this
bread is free of: gluten, wheat, casein, dairy, egg, soy, nut, and
*appears* to be corn-free as well, please be sure to double check with
2 cups diced Celery
1 1/2 cups diced Onion
1/2 cup Butter (for dairy-free: use either coconut oil, Earth Balance, Ghee or you can make your own dairy, corn and soy-free butter)
2 Tbs. Rubbed Sage (more or less, to taste)
1 quart Gluten-Free Chicken Broth or Stock (I use Kitchen Basics, which is free of: gluten, dairy, eggs, peanuts, tree nuts, fish, shellfish and corn)
- Dry out bread (I do this by laying the bread on a cookie
sheet and placing in a 250° F. oven for about an hour or so, flipping
and rotating the bread every 15 minutes. The bread is ready when it’s
hard but not burned).
- Break up bread into small pieces.
- Saute celery and onion in butter until tender.
- Add rubbed sage to the celery, onion and butter mixture, stir to incorporate.
- Add sauteed vegetables and sage to bread pieces; mix well.
- Turn into a well greased 2 qt. baking dish or slowcooker.
- Add some chicken broth to slightly moisten…this has always been
an “eyeball it” thing for me so I do not have an exact measurement for
you. When I bake the dressing in the oven, I add about a cup of chicken
broth since it is a dry method of cooking. When we used to “stuff the
bird,” we would not use any broth because the turkey juices drip into
the dressing. For the slowcooker method, you need to add the moisture
so you don’t break your slowcooker. For 2 loaves of Ener-G bread, I
start with about 1 to 1 1/2 cups of chicken or turkey broth and add more
as needed (I live in a dry climate so I usually end up using close to 3 cups of stock in the slowcooker).
- Bake at 350 degrees for 45 minutes OR if using a slowcooker, set
to low for 3 – 4 hours, stirring occasionally and adding additional
chicken or turkey broth as needed. Depending on how much bread you use,
it may need to cook a little longer. Once the dressing is ready,
switch over to the warm setting until serving time.