Bread stuffing - 300gm

Need a good stuffing or dressing for your Holidays?  Made with our Classic French Loaf.  A Gluten and Allergen Free side dish that everyone will enjoy.  Toss in your favourite gravy or salad to complete your family feast.

Ingredients:

Filtered Water, Brown Rice Flour, Tapioca Flour, Sunflower Seed Oil, Chickpea Flour, Psyllium Fiber, Salt, Organic Sugar, Xanthan Gum, Active Dry Yeast, Italian Parsley Flakes

 Best before: See date on Small Label-Keeps 2 months frozen once open

Keep dry & sealed tight.

Produced in a dedicated Gluten free, Egg free, Dairy free, Tree Nut Free & Peanut Free Facility

– may contain Poppy or Flax Seeds

Gemaro Bread Stuffing Recipe

Ingredients 

1 x 300g Gemaro Bread Stuffing Recipe

1 medium Onion

½ bunch of Celery

2 medium Carrots

100ml cooking oil of choice

5tbls parsley chopped

2 tbls sage chopped

150g butter of choice at room temperature diced

1-1.5 lt of veggie or turkey stock

Method:

*Wash, trim or peel, then ¼ inch dice onions, celery and carrots.

*Heat veggie or turkey stock in a separate sauce pan.

*In a large Casserole add oil of choice, warm to medium heat. Add diced onions, celery and carrots.

*Season with salt and pepper to taste.

*Cook over medium heat for 5-6min, stirring occasionally, add Gemaro Stuffing.

*Stir to incorporate stuffing with diced vegetables.

*Start to add 1 cup or ladle of heated stock at a time to the stuffing mix, keep stirring. Keep adding more heated stock to moisten diced bread. Keep stirring to mix everything really well and evenly distribute the stock to moisten stuffing.

*Keep adding stock until you get the desired (you may not need all of the 1lt, but sometimes more!) consistency.

*Finish by adding chopped parsley and sage, then stir in room temperature butter. Again, keep mixing things up to incorporate butter. Check your seasoning and adjust to your liking.

*Transfer stuffing to a warmed serving dish and serve OR transfer to an oven proof dish and bake in oven at 400F for 10min to get a nice browning on top.

*Happy Holiday and Enjoy!