OK, this was a long time ago, but I’m trying to catch up on my holiday cooking! So we’re rolling it all the way back to Turkey Day. :}
This was a very forgiving (and delicious!) recipe: I used gluten-free bread from Udi’s instead of their suggested combination of white and wheat regular bread; I cut the recipe because I didn’t need the amount of stuffing likely to come from *2 pounds* of bread; I didn’t have celery (I know, what? No celery in stuffing is blasphemy); and all the spices I used were dried, not fresh. Oh, and no paprika because I forgot. lol
Here’s the original:
I don’t remember now exactly how much I cut the recipe, but I think I only had about 6 pieces of bread to work with, so there’s that. I dried the bread (that part was fun) and used homemade chicken broth I’d made from a rotisserie chicken (gluten-free, of course) and frozen previously. Other than that, I don’t remember doing anything else crazy. Which is something of a change for me…
I didn’t stuff it in a turkey, as I am not the one who cooks the Thanksgiving bird; just baked it in the oven. I didn’t add quite enough broth, and as a consequence, it was a bit dry. Next time, note to self, make it a bit more squishy. 😀
FINAL VERDICT: This stuffing was excellent!! I’ll probably make it again sometime this winter, just because I LOVE STUFFING.