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Perhaps the most personal dish on the Thanksgiving table is stuffing. Here is a recipe for a classic gluten-free version with plenty of ways to personalize it to fit your preferences. Want apples? Sausage? Or my favorite, a chicken liver stuffing? All of that is allowed and encouraged.
Want to get gluten-free eaters talking? Mention bread. And in stuffing, bread plays a pretty crucial role. Yet I don't want the bread to steal the show. Rather, I like the bread in my stuffing to act as a supporting player. Gluten-free "white" sandwich bread is perfect for the job because, thanks to its mild flavor, it doesn't mute the flavors of the sausage, vegetables and herbs. Strongly flavored gluten-free breads, especially ones containing bean flours and/or buckwheat flour, often compete for flavor attention in stuffing, sometimes almost overpowering the other ingredients. That said, all gluten-free breads, from store-bought to homemade, multi-grain to white, work well in stuffing. So use a bread you love.
No matter what bread you select, cube and toast it before adding it to the stuffing. Left untoasted, gluten-free bread sort of falls apart, becoming mushy as soon as you add the stock to the recipe. Toasted gluten-free bread, however, behaves almost like wheat-based bread, striking that perfect balance of maintaining some individual cube integrity and slightly melting together—almost like a bread pudding.