For a half a loaf of gluten free Prairie Bread from Whole Foods Market, these are the amounts of other ingredients:
1 large onion, minced
4 stalks of celery, minced
6 cloves of garlic, minced
4 tablespoons butter
1 cup minced fresh Italian parsley
1 teaspoon dried sage, or sage and thyme
1/2 teaspoon freshly ground pepper
salt to taste
1 cup of chicken or turkey stock
Fry the onion, celery and garlic gently in butter. Add the parsley, sage, pepper and salt and stir all together. Dice the gluten free bread up in 1/2 inch pieces. Add the bread to the vegetables in the pan. Mix the stock and egg in a bowl and add it to the pan. Stir gently just to mix, without breaking up the bread too much.
Grease a 2 quart ceramic or pyrex dish. Put the stuffing in the dish – it should fill the dish about halfway – not deeper. Put a cover on the dish. Bake at 400 degrees for 45 minutes until the top is starting to brown. Remove the top and bake for 15 minutes more. If you pack the stuffing too deep, it will turn to a sort of pudding, without distinct bread cubes, and be kind of mushy. If you want the separate cube look and feel, then make sure it is not packed too deep in the pan. You could use an even shallower dish, if you like, and cook it accordingly.
You can make this recipe using cinnamon raisin bread, but reduce the garlic to 3 cloves.
Update for 2010: You can also use Against the Grain rolls for making any normal stuffing recipe. If you like, you can use a mixture of half Udi’s Bread and half Against the Grain Rolls. Cut the rolls, or the rolls and bread, in to large cubes and toast in the oven for 20 minutes at 325. The Against the Grain rolls will maintain their structural integrity and stand up to the liquids in the dressing, while the Udi’s bread will disintegrate somewhat. The combination of the two textures works well together.
Make sure all your ingredients are gluten free.0
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