This week is a big cooking week for most Americans, so you’ll be getting two recipes from me — this one for gluten-free stuffing, and another surprise tomorrow.
We’re headed to our friends Matt and Stacy’s house for Thanksgiving this week and so I used this past weekend as an opportunity to test and photograph this stuffing recipe ahead of the big day. (Also, I wanted to try out my new blue carbon steel roaster from Made In Cookware.)
This stuffing (technically a “bread dressing” since it’s not going inside a turkey) is pure classic style; think of it like a supersized version of that boxed stuffing you may or may not have grown up eating. One trick to this recipe is to chop up celery leaves to go with your traditional herbs of sage and parsley; they add a bit of zing. Looking for something a little more unconventional? Try this New Brunswick-style potato stuffing.