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Gluten Free and Casein Free Bread Dressing

GlutenFreeDressingGood for you gluten and casein free Dressing


12 to 14 cups cubed (1/2-inch) gluten free bread (either Rudy’s or Udi’s)
4 cups coconut milk (you can buy the cans of Thai Kitchen coconut milk)
4 tablespoons extra-virgin olive oil
1 pound ground beef
1 pound sausage, coarsely chopped or just get 1 lb sausage already grounded
1 1/2 cups chopped onion
1 cup chopped green bell peppers
1/2 cup chopped celery
1 bay leaf
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 large eggs
1/4 cup chopped parsley
Yields: 10-12

Preheat the oven to 350°F.

Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.
Heat 3 tablespoons of the olive oil in a large (12-inch) skillet. Add the ground beef, and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring, until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Transfer the meat mixture to the bread mixture and stir to mix well. Add the eggs and stir to blend. Remove the bay leaf and discard.

Grease a 9×13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula.

Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.

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