Stuffing
Cut 8 oz of bread, gluten-free or otherwise, into smallish cubes and place on a large flat surface to dry for several hours. Then in a large pot sauté
- 1/4 cup butter
- 1 minced onion
- A stick or two of thinly sliced celery
until nicely sweated. Add
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
and stir about. Then stir in the bread cubes. Drizzle in
- 2/3 cup chicken stock (or whatever makes the consistency what you want)
Stir it up a bit and then stuff the Roast Chicken you're working on. The stuffing wants to be at least 165 degrees when done, but really you want the chicken to be 185 so it's safer to shoot for 180-185 for the stuffing. You can't really overcook a chicken but you can sure undercook one.