w/o Kitch Focaccia Stuffing
This recipe will definitely benefit my local peeps the most, but fear not! You can make your own gluten and allergen-free focaccia by following this recipe , or this one, or this one.
Kitch Organic (located in Redbank, New Jersey) is entirely gluten and dairy free — and 1000% amazing.
It’s one of my favorite places to eat, and I make sure to treat myself every time I’m in the area. Kitch makes a killer focaccia bread they use for their sandwiches, which you can also purchase by the loaf. Which got me thinking…
"Can I make stuffing out of this?”
Well, I did… and it was excellent!!!
Even the ‘regular’ eaters loved it — and you know how picky they are!
I took a cherished stuffing recipe that I haven’t been able to eat in over a decade and adapted it to be gluten & allergen free — and the finished dish left me downright giddy. Granted: this is a work in progress, and I’ll continue to tweak the recipe a few more times before it’s perfect. But! I’m thrilled with the results so far and wanted to get it out to you in time for Thanksgiving this year.
So far, my only tweak is to the bread: next time I’ll cube it just a little smaller. The ½ inch chunks were too big on the fork, that’s all, so I couldn’t achieve the optimal forkful. Next time, I’ll aim for 1/4 inch cubes and adjust the drying time to two hours.
Also! Be sure to cut the crust from the focaccia. I tried making it with the crust intact and those bits got too dry and spiky. You really just want to use the soft inner part of the bread for the stuffing — but you can make breadcrumbs from those trimmings!
w/o Kitch Focaccia Stuffing
You can make your own focaccia using this recipe from Mama Knows Gluten Free, this one from The Loopy Whisk, or this one from Iowa Girl Eats. All three can easily be made safe using ingredients that are free of gluten and the top nine food allergens.
INGREDIENTS:
½ loaf Kitch Organic focaccia bread, crust trimmed, then cubed small (about 8 cups)
1 medium onion, diced
3 stalks celery, diced
4-5 Tbsps Soy Free Earth Balance Spread
¼ tsp kosher salt
⅛ tsp pepper
1 tsp poultry seasoning (optional)
½ to 1 cup boiling hot water, chicken broth, or vegetable broth
DAY BEFORE:
Dry the fogaccia cubes in 200 degree oven for 2 - 3 hours until cubes are totally dry (just like the bags of store-bought stuffing mix). Once cooled, place in airtight container and set aside.
DAY OF:
Preheat oven to 350℉.
Grease a 9x9 (or similar size) baking dish with Earth Balance Spread, set aside.
Place dried focaccia cubes in large bowl and set aside.
Melt the Soy Free Earth Balance Spread in saucepan over medium heat. Add the onion and celery and sauté until translucent.
Remove from heat and add salt, pepper, and poultry seasoning (if using), then transfer to the bowl of focaccia cubes. Mix well.
Add enough hot water (or broth) until moist but not gummy.
Add stuffing mix to the greased baking dish in an even layer and cover tightly with foil.
Bake in oven for 45-60 minutes.
Remove foil and bake another 10 to 15 minutes until top is a little dry & crusty (but not burnt).
Transfer to a serving dish and enjoy!
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
