Tuesday, November 19, 2019

Holiday Bread Casserole, Gluten-Free

Holiday Bread Casserole, Gluten-Free  (a.k.a. dressing/stuffing), like its Indian cousin Bread Upma, can be presented as a substantial dish on its own for a light meal or snack. Toasty cubes of gluten-free regular or corn bread with succulent bits of veggies combined with delightful fragrant herbs, all this casserole needs is a little gravy.

If you want a good Bread Casserole, you have to start with good gluten-free bread - you can use homemade or purchased breads to making this fabulous treat. Although a day old or stale bread is preferable, fresh bread may be used also with a little extra care. If the bread is fresh, cut/crumble and let air dry while preparing the rest of the meal or ingredients. 

Good bread doesn't need be discarded just because it gets a little old or stale. Just slice, cube, or crumble and freeze with or without toasting. If you prefer dry bread crumbs/cubes, do the crumbling or dicing while the bread is still a little soft and not hard and dried.


1 (about 1 lb) day old good Gluten Free Loaf of Bread
OR dried bread cubes from 1 loaf OR Cornbread
1 large Onion, chopped
1 small bunch Celery, chopped
1 large Carrot, diced
8 oz Cremini Mushrooms, sliced
1 clove Garlic, minced
1/4 tsp Turmeric
1 sprig fresh Sage, minced
2-3 sprigs fresh Thyme, use leaves
1 small bunch flat leaf Parsley, chopped
Sea Salt and Pepper
1/2 cup - 2 cups Vegetable Broth Or Water

Gravy for Serving


Toast the bread until it is lightly browned. Cut the bread into small cubes or coarse crumbles; reserve. The bread maybe toasted in the oven a day or two ahead or while the veggies are getting cooked.

Cook the onions and celery with a pinch of salt and the turmeric for about 2 minutes. Add a little sprinkle of water if needed to keep from drying out.

Add the carrots, garlic, thyme, sage; cook covered until the veggies have softened - about 5 minutes. Stir in the mushrooms and set aside to cool in the pan.

Preheat the oven to 400 degrees F while the veggies are cooking. Line a large rimmed baking pan with parchment paper.

Add the bread, cooked veggies, with salt and pepper to taste to a large bowl and sprinkle the broth/water on top - use minimal amount of broth/water for fresh bread; you will need the larger quantity if using dried bread cubes. The bread should be moistened but not soggy.

Mix well, spread in an even layer, and bake for about 25 minutes or until the top layer is browned a little. Remove from oven and let rest for 10 minutes. 

Serve hot with the Gravy .


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