I relied on Stove Top stuffing until we had to go GF . I find gluten free stuffing to be better than “regular” stuffing which I believe is from how dry the bread is to begin with.
GF Crockpot Stuffing
1 cup butter
2 cups chopped onion
2 cups chopped celery
3 Tbsp dried parsley
2 cups diced mushrooms
12 cups gluten free bread, cubed
1 1/2 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
up to 3 cups prepared GF chicken broth (I use Orrington Farms Chicken Base)
Melt butter over medium heat in a large skillet. Add onion, celery, mushrooms, parsley and saute for about 3 minutes. In a large bowl mix the bread, spices, and the sauteed veggies. Then, add the eggs.
Transfer the mixture to a greased 5 qt greased crockpot. Pour one cup prepared broth over stuffing. Cook on low for 6 hours. Stir every hour or so, adding broth as needed if it looks dry.
The whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!
GF Potato Leek Soup
3 Tbsp butter
1 1/2 tsp sea salt
4 cups GF chicken broth
4 small white potatoes, peeled and small diced
1 cup buttermilk (1 tsp white vinegar in 1 cup milk)
6 oz cream cheese
1/2 tsp black pepper
Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.
Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.
Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.