5 - 6 cups safe croutons or stale safe bread, cubed
1 cup celery, chopped
2 medium onions, chopped (optional)
1 egg equivalent
1/2 cup plain rice or soy milk
3/4 cup water or safe broth
1/2 cup safe margarine or oil
3/4 tsp poultry seasoning
1/2 tsp thyme
3/4 tsp salt
1/4 tsp pepper
In a large saucepan, saute celery (and onions, if using) in margarine or oil over low flame until tender. Add seasonings and saute until fragrant. Add bread to saucepan and mix well.
In a separate bowl, prepare egg equivalent, then add milk and broth or water to bowl. Add to bread mixture, and mix well (you may need to add slightly more liquid of your choice). Cook mixture over a low flame for about ten minutes, taking care to not let it get too dry.
This recipe was modified from a very old recipe that my Grandma used to make. My family has modified it to make it safe for my kids, and it tastes exactly the same!
After preparing it on the stove top, I sometimes bake the mixture in a 350 °F oven to make it crispy. If you stuff your turkey, double this recipe for a 10 lb turkey.
If you are omitting onions, you may opt to add 1/4 to 1/2 cups additional chopped celery in order to replicate the onion "texture". In a pinch, you can omit the milk subs and boost the broth to 1 cup, then add 1/4 to 1/2 cup additional water.
This recipe works with gluten free breads - specifically, it has been tried with EnerG Rice and EnerG Light Tapioca breads.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.