Gluten, Dairy, and Egg Free Biscuit Stuffing

My father says this should properly be called dressing and not stuffing, because this wasn't cooked in the turkey. Okay Dad, but I still call this stuffing.

This is based on my mother's old recipe that calls for eggs and old bread. I replaced the bread cubes with the gluten, dairy and egg free drop biscuits that we're all so fond of.

Here is the recipe, orignally from Sarah Bakes Gluten Free.

2 cups gluten free flour

1/4 cup tapicoa or arrowroot starch

2 tablespoons coconut sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

6 tablespoons coconut oil

1 cup, plus 2 tablespoons milk

1 tablespoon white vinegar

Preheat oven to 400F, and line a couple of baking sheets with parchment paper. Mix together all dry ingredients. Then add coconut oil and mix together until sandy with either a hand held pastry blender, or a pastry blender attachment on a mixer. Then add in milk and vinegar, and mix until it comes together. Scoop mixture unto baking sheets (I use an ice cream scoop), and put in oven for 8-9 minutes, then switch. Bake for another 8-9 minutes, or until golden brown.

For a single batch of the stuffing, you will need a double batch of the biscuits (give or take a few that you eat out of the oven). You could also easily half the stuffing recipe if you don't have as a big of a family as mine!

I let the biscuits sit out overnight to dry them out, then cube them.

And now, the stuffing:

12 cups cubed biscuits

6 slices of raw bacon, cut

3/4 cup minced onion

1 1/2 cup celery

1 tablespoon salt

1/2 teaspoon pepper

Scant 1 tablespoon dried sage

2 cups broth

Preheat oven to 350F.

After cutting the biscuits, place in a very large bowl.

Sauté the bacon, onions, celery, and spices until cooked, then mix them with the biscuits.

Stir the broth in carefully, and then put mixture into 13x9 inch baking dish.

Bake for 40 minutes.

Leftovers keep well in the fridge, and it's easy to reheat!