I completely forgot that piece of wisdom while trying to recreate Ina Garten’s Apple & Herb Stuffing recipe. A reader submitted the recipe to be converted into a GF recipe. She said she’d tried it herself using homemade GF bread and Udi’s bread, always with the same result: a gummy stuffing.
I tried many things but the same happened to me. Gummy. Gummy. Gummy.
Do you have a recipe you wish was gluten free? Submit it and I’ll see what I can do!
I got it into my head that waffles would be my answer. I wasn’t sure if it was brilliant or ridiculous.
Turned out it was both brilliant and ridiculous. Conceptually the idea was good but I chose the most complicated route to get there (my mother would not be at all surprised).
I tried many, many, recipes. At one point I made my bread recipe and cooked it in the waffle iron. I couldn’t let go of the waffle idea but it just wasn’t working. What was I doing wrong?
The liquid in Ina’s recipe had to be adjusted because it’s technically a stuffing recipe not a dressing.
What’s the difference between stuffing and dressing? This is one of those “it depends on what part of the country you live in” issues. However, when a recipe says “stuffing” it is typically referring to actually being stuffed and cooked in the turkey and therefore getting “steamed” in the process. If it’s called “dressing” then it is cooked in a casserole dish.
Do you call it dressing or stuffing? What part of the country are you from? Leave a comment below!
- 6 tablespoons butter
- 3¼ - 3¾ cups stock
- 2 cups medium diced yellow onions
- 2 cups medium diced celery (3 large stalks)
- 2 Granny Smith apples, unpeeled, cored and large diced*
- 2 tablespoons flat-leaf parsley*
- 1½ teaspoons minced fresh rosemary leaves*
- 2 teaspoons kosher salt (reduce to 1 teaspoon if using table salt)
- ½ teaspoon ground black pepper
- 16 cups prepared waffle croutons (not any other type of GF croutons!)
- ½ cup sliced blanched almonds, toasted, optional
- FOR CAKE-LIKE STUFFING (optional):
- 2 large eggs
- ½ teaspoon baking powder
- Preheat oven to 400 degrees. Butter a 9x13-inch dish and set aside.
- In a large saute pan, melt the butter over medium heat. Saute the onion, celery, apples, parsley, rosemary, salt, and pepper for 7-10 minutes until the mixture is soft.
- Combine the prepared croutons and cooked vegetables in a very large bowl. Add the stock ½ cup at a time until very moist but not soupy.
- Optionally if you prefer a stuffing that is cake like in texture (i.e. it all sticks together on your plate) whisk the eggs and baking powder together and incorporate into the dressing.
- Spoon dressing into the prepared dish and cover. Bake 25 minutes. Uncover and bake an additional 20-25 minutes until lightly browned and crusty on top.
*The herbs and fruit can be changed to your liking.
*This recipe is intended as a DRESSING recipe (i.e. cooked in a casserole dish). If you want to use it as stuffing inside a turkey you will need to reduce the liquid amount by about half.