Gluten-Free Baked Stuffing

1. To toast the bread cubes, spread on a half sheet pan and bake in a 325° F oven until dry, about 30 minutes. Reserve and let cool.
2. Chop the celery and onions by hand, or else chop coarsely and place in the work bowl of a large-capacity food processor fitted with the steel blade and pulse in batches to chop.
3. Over medium heat in a 12-inch skillet, heat the canola oil or butter. Add the celery and onions and cook, stirring, until translucent and tender, but not browned. Remove the pan from the heat. Let the vegetables cool.
4. Meanwhile, spray a 10-to 12-inch skillet with non-stick cooking spray. Heat over high heat. Add the sausage and sauté, breaking up the clumps with a spatula, until browned. Remove the pan from the heat. Let the sausage cool.
5. Preheat the oven to 350° F
6. Place the vegetables and sausage in a 6-quart bowl. Stir to mix. Add the chicken broth and the dried parsley, sage, poultry seasoning, and salt. Add the toasted bread cubes and stir gently with a silicone spatula to mix.
7. Transfer the stuffing to a 9 by 13 by 2-inch baking dish lightly sprayed with non-stick cooking spray. Cover with foil sprayed on one side with non-stick cooking spray, sprayed side down. Bake until cooked through, 30 to 35 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.

Variations

• Add 1 cup of chopped mushrooms to the vegetable mixture before sautéing.
• Add 1 cup of chopped Granny Smith apples to the vegetable mixture before sautéing.
• For a meatless stuffing, omit the sausage.

From Cooking for your Gluten-Free Teen: Everyday Foods the Whole Family will Love by Carlyn Berghoff and Sarah Berghoff McClure. Published by Andrews McMeel, available at Amazon.com. Reprinted with permission.