Gluten-Free Potato Bread Stuffing

Name: Gluten-Free Potato Bread Stuffing
Ingredients: 2 Tsp Instant Yeast; 1/4 cup Honey; 3/4 cup Lukewarm Water; 6 Tbsp Unsalted Butter; 1 1/4 tsp Kosher Salt; 1 null Large Egg; 1/2 cup Mashed Potatoes; 3 1/4 cups Bob's Red Mill 1-to-1 Gluten-Free Flour; 1/3 cup Unsalted Butter; 2 null Leeks; 2 stalks Celery; 2 null Carrots; 1 Tbsp Fresh Thyme; 1 Tbsp Fresh Sage; 2 tsp Fresh Rosemary; 2 tsp Ground Cinnamon; 2 1/2 cups Vegetable Broth; 2 null Large Eggs; 1/2 cup Fresh Parsley; 1/3 cup Raw Pecans; 1/2-2 tsp Sea Salt; 1/4-1 tsp Black Pepper

Recipe by Julia Gibson

Ingredients

Cook Time

Prep Time

Ingredients

Serves 10

Savoury and soft with crispy edges, this gluten-free potato bread stuffing is deliciously satisfying and the perfect addition to your Thanksgiving table. Full of caramelized leeks, hearty herbs and warm cinnamon, serve this stuffing along with your favourite festive fall dishes and a big glug of gravy.

Instructions

1
Add the instant yeast, honey, water, 6 tablespoons of softened butter, 1 ¼ tsp of kosher salt, 1 egg, mashed potatoes and flour to a stand mixer, beat the mixture for 5 minutes at medium-high speed until the dough becomes smooth and slightly shiny, stopping to scrape the sides and bottom of the bowl at least twice.
2
Switch to the dough hook attachment and continue mixing at medium speed for another 7 minutes, stopping to scrape the dough into a ball twice.
3
Lightly grease a large bowl with a little bit of olive oil or butter. Form the dough into a ball (it will be sticky) and put it in the bowl. Cover with plastic wrap and place in the fridge overnight.
4
In the morning, shape the dough into a log and place in a loaf pan lightly greased with olive oil. Cover the pan with plastic wrap and allow to sit at room temperature for another 3 hours, until the dough has risen.
5
Preheat oven to 350℉. Bake the loaf for 25 minutes, then tent with a little bit of aluminum foil and bake for another 15-20 minutes, until the bread is golden brown. Allow the bread to cool in the pan for 5 minutes before removing it from the pan and allowing it to cool completely on a cooling rack.
6
Cut the potato bread into cubes. Preheat oven to 200℉ and spread the cubed bread out onto 2 baking sheets. Place in the oven for 30 minutes to dry it out. Remove the bread and raise oven temperature to 375℉ and grease a 9x13 inch baking dish with a little bit of butter and set aside.
7
In a large skillet, melt the 1/3 cup of butter over medium heat. Once melted, add the sliced leek and cook for 5-7 minutes until softened and slightly caramelized. Add in the celery, carrots, thyme, sage, rosemary and cinnamon and season with salt and pepper. Cook for another 5 minutes until vegetables soften. Remove from heat.
8
Whisk together the chicken stock and 2 eggs in a large bowl, then add in the bread, sautéed vegetables, parsley and pecans and season with salt and pepper. Toss gently to combine.
9
Transfer to the prepared baking dish, then cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until the top is golden brown and slightly crispy:

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