Prep Time: 25 minutes Cook Time: 6 hours Total Time: 6 hours, 25 minutes
- 1 cup butter or your favorite dairy-free butter substitute
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped parsley
- 2 (8 oz.) cans sliced mushrooms, drained
- 12 cups day old bread cubes, dried overnight (about 1 pound of gluten-free bread)
- 1 teaspoon gluten-free poultry seasoning
- 1 1/2 teaspoons dried sage leaves
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon gluten-free garlic powder
- 3 1/2 cups gluten-free chicken or gluten-free turkey broth
- 2 lightly beaten eggs
Melt butter over low heat in a large skillet. Add onions, celery, parsley, and mushrooms. Saute for about 3 minutes while stirring to prevent burning.
Place bread cubes in a large bowl. Add vegetable mixture and seasonings to bread and toss well. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes. Continue to add gradually add broth until ingredients are moist. (Avoid over-moistening to prevent "soggy" dressing.)
Add eggs and stir with a large spatula to thoroughly blend. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out.
Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
----------------------------- Author Information: Teri Gruss, MS About.com Guide to Gluten-Free Cooking Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member. Email Teri Gruss, MS here.