Well, it’s that time of year again! Whether you stuff your turkey, or you stuff yourself, we hope these recipes should put a smile on your face and in your belly! Wherever you are, we wish you the happiest (and tastiest) of holidays! π
How to Make Happy Campers Gluten-Free Stuffing
1. Cut slices of your favorite flavor(s) of Happy Campers bread into Β½-1″ pieces.
2. Spread the bread cubes in a single layer on a large rimmed baking sheet.
3. Bake the bread cubes at 400ΒΊF on the center oven rack until nice and toasty, 12-15 minutes. (45 minutes at 225ΒΊ also works.)
TIP: For the tastiest stuffing, let your Happy Campers bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor. (Remember to prepare this at least a day before!)
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You canβt go wrong with this classic! So tasty with savory sage and olive oil that youβll want to stuff yourself with it!
- 1 loaf’s worth of Classy Slice or Hemp Hemp Hooray stuffing (or a mix of the two!)
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 1 tsp. rosemary, dried
- 2 tsp. ground sage
- 2 tsp. poultry seasoning
- 1Β½-2 cups turkey giblet broth or vegetable stock
- 2 Tbsp. fresh parsley, chopped
- Salt and pepper, to taste
Preheat oven to 350Β° F. Place Happy Campers Gluten-Free stuffing mix in a large mixing bowl. Melt butter or oil in a large skillet. SautΓ© onions, celery, and Β½ tsp. salt for 5 minutes on medium heat. Add poultry seasoning and other herbs to bread cubes and gently stir onion mixture to combine well. Slowly pour broth or stock over the bread cubes folding everything carefully so that the bread cubes do not break apart too much. Add a little at a time just to moisten well. Taste and add salt, pepper, or more herbs to desired flavor.
Remember: these tasty flavors will intensify a bit when cooked, so don’t over-salt or -season! Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top. Serves 6-8. Now start eating, and enjoy! Happy holidays! π
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For those who love to give their tastebuds an adventure! Enjoy buckwheat’s robust richness with pecans and mushrooms!
- 1 loaf’s worth of Stompin’ Good Seedy Buckwheat Molasses stuffing
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 1 cup mushrooms, sliced
- 1 cup pecans, chopped
- 1 tsp. rosemary, dried
- 2 tsp. thyme
- 1Β½-2 cups turkey giblet broth or vegetable stock
- Salt and pepper, to taste
Preheat oven to 350Β° F. Place Happy Campers Gluten-Free stuffing mix in a large mixing bowl. Melt butter or oil in a large skillet. SautΓ© onions, celery, mushrooms, and Β½ tsp. salt for 5 minutes on medium heat. Add all the herbs to bread cubes and gently stir onion mixture to combine well. Slowly pour broth or stock over the bread cubes folding everything carefully so that the bread cubes do not break apart too much. Add a little at a time just to moisten well. Taste and add salt, pepper, or more herbs to desired flavor.
Remember: these tasty flavors will intensify a bit when cooked, so don’t over-salt or -season! Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top. Serves 6-8. Now start eating, and enjoy! Happy holidays! π
One loaf makes a VERY small portion of dressing, I use two loaves, and one time, I used three loaves! With three, I had too much leftover, so I find that two is perfect! I’m baking mine in the oven right now, in fact!
I just ordered my first 4 loaves & 1-buns,the bread was so good we ate it all! except for the buns.When i got the e-mail with the stuffing recipe i thought why not?i haven’t had any stuffing since i stopped eating gluten (around 2 years) so i rolled up my sleeves & made my grandma’s famous irish stuffing, with the buns i had left! OH MY GOODNESS! it was just like grandma used to make only healthier! I was in heaven(when i was growing up i always said the stuffing was the best part of the meal) I thought i was going to have to spend the rest of my life without grandma’s stuffing but thanks to you i can now enjoy a centuries old tradition again! THANK YOU!!! P.S.Your cinnamon raisen bread makes awesome french toast too!
Wow, Janice, what a wonderful story! Thank you so much for sharing it with us! π
So cool of you to get creative with your remaining Wild Buns. We are so happy that you can again enjoy your grandma’s Irish stuffing! It sounds deliciously nostalgic in the best possible way β there’s really nothing like the simple comforts of when we grew up. Hooray for you! We find that some of the very best things in life come from adventurous experiments…. Keep it up! π