Stuffing & Gravy | |
Ingredients: | |
4 cups toasted & cubed rice bread (aprox.9 slices) | 1 Tbsp. parsley |
¼ cup diced onion | ¾ tsp. salt |
1 Tbsp. extra virgin olive oil | ¼ tsp. pepper |
1 cup fresh or gluten free chicken (or turkey) broth | ½ cup raisins |
1 tsp. rubbed sage | 1/3 cup chopped walnuts or pecans |
¼ tsp. ground thyme | INGREDIENTS FOR GRAVY: |
¼ tsp. ground rosemary | 3 Tbs. extra virgin olive oil |
1/8 tsp. clove | 3 Tbs. white rice flour |
1/8 tsp. nutmeg | 2 cups fresh or gluten free chicken(or turkey)broth |
Instructions: | |
Preheat oven to 350* | |
Place the toasted and cubed rice bread in a large bowl and set aside. Heat oil and onion in skillet and lightly simmer until onion is tender. Remove from heat and set aside. Sprinkle all the spices over the rice bread and lightly toss. Add the sautéed onion and again lightly toss. Pour in the cup of broth until bread is slightly moistened. Fold in the raisins and nuts. Turn stuffing into a lightly oiled baking dish. Bake covered for 35 minutes. | |
You make the gravy like a roux. Put the extra virgin olive oil in a saucepan. Stir in the rice flour until completely touched with oil. Turn on burner and begin to heat. Slowly add the broth stirring constantly. When desired thickness is reached remove from heat. Salt and pepper to taste. | |
