I’ll admit gluten-free bread has been the hardest item for me to get used to. The kids love most brands when toasted. Since it is more expensive than its gluten filled counterpart, I like to keep all the ends of the gluten-free loaves of bread in the freezer until I have enough to make something, like these croutons, which are perfect to be used for making stuffing for Thanksgiving.
Gluten Free Croutons
6 cups of gluten free bread, cubed
3 Tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of chopped fresh rosemary
½ teaspoon of chopped fresh thyme
¼ teaspoon of chopped fresh sage
Preheat oven to 400 degrees. Mix all the ingredients in a large bowl and transfer to cookie sheet. Toast for 10 minutes, then mix and toast for another 5 to 10 minutes. Remove from oven and set aside. You can use these as croutons or make the stuffing recipe below.
1 batch of gluten-free Croutons (see recipe above)
3 ounces of sausage (omit if making vegetarian or vegan)
1 small onion finely chopped
1 large clove of garlic, minced
4 Tablespoons of butter (use smart balance if making vegan)
Couple sprigs each of fresh herbs (thyme, rosemary and sage), chopped finely
2 cups of stock (veggie, chicken, turkey or beef)
Preheat oven to 375 degrees. Melt butter in cast iron skillet and cook sausage in it. Then add onions, garlic and herbs. Sauté for about 5 to 7 minutes. Add croutons, mix and then stir stock into mixture. Cover and cook in oven for about 35 minutes. Remove cover and finish cooking for 10 to 15 minutes uncovered.
Stuffing is one of my favorite parts of Thanksgiving and with this recipe, I definitely do not miss the gluten. It is delicious. What is your favorite side dish? Try my polenta, acorn squash or slow cooker mashed potatoes.