Gluten Free Stuffing

My Mom and Peter's Grand Manan Celery

Gluten Free Stuffing Recipe:

Ingredients:

3-4 medium sized potatoes, peeled and cooked

1/2 cup Butter OR Olive OR Avocado oil for dairy free

2-3 Stalks of Celery, chopped finely

1 Large Onion, chopped finely

1-2 Tbsp Summer Savoury

Salt and Pepper, to taste

1 Pasture raised Egg

6 slices Gluten Free Canyon Bakehouse Bread, leave out on a plate over night to dry out

A few small cubes of butter, Optional

Preheat oven to 350 Degrees. Start by cooking the potatoes. Drain them and set them aside to cool. In a frying pan, melt butter and add celery and onion to saute. Saute until translucent. Sauteing the celery and onion isn't necessary, I just prefer to have them softened in my stuffing. Mash the potatoes up lightly and add the onion and celery mix when it is done. Fold everything together. Add the salt, pepper and summer savoury. I used my mom's stuff from their garden. Once you mix that in, add in the egg and mix well.

If the bread is still not quite dried out, throw into the toaster until it feels dry. Slice it up into small-ish cubes. Fold it into the potato mixture. Stuff it into a turkey or chicken OR Butter or oil up a square glass pyrex pan which I prefer myself. I put a few small cubes of butter on top of it but it is optional especially if you are making it dairy free. Bake for 30-40 minutes depending how crispy you would like it.

Voila!

Hope you enjoy!

-K