How To Make Gluten Free Stuffing - Escoffier
By: Helena Stallings, Culinary Arts Student Even though the autumn harvest is rapidly coming to a close, your holiday dinners can still be farm to table
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.escoffier.edu.
Ingredients
- 6 cups gluten free bread cubes
- 4 tbsp unsalted butter
- 2 shallots
- 2 stalks celery, small diced
- 2 yellow onions, small diced
- 3 large cloves garlic, minced
- 2 tsp dried sage
- 2 tsp dried thyme
- ½ tsp salt, more to taste
- ½ tsp black pepper, more to taste
- ½ cup dry white wine
- 1 cup chicken broth
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