Finding the right bread to use in a dressing recipe is always a challenge for me since I'm gluten free. In the past, I've used my usual gluten free bread, toast it or dry it out completely and then focus on seasoning the broth and adding aromatics so I can infuse some flavor. This year, the folks of Canyon Bakehouse helped me out by sending me a few samples to play with.
For this recipe, I used the Canyon Bakehouse Rosemary & Thyme Focaccia. After toasting and drying cubes of the bread, I used it in the recipe in place of the sourdough reflected below. It came out well and guests enjoyed it too. I would probably reduce the amount of liquid next time if using gluten free bread since the bread got a bit too soggy in some places. But overall, it was very good. As for the other Canyon Bakehouse gluten free products, they are certainly good and I've been enjoying their Mountain White sandwich bread for everyday sandwiches.
recipe from New York Magazine
2 tablespoons butter
11/2 pounds of sage pork sausage
1/2 onion, minced
2 cloves garlic, minced
2 stalks celery, peeled and thinly sliced
Salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 pound sourdough bread, cut into 1/2-inch dice (about 10 cups)
3 to 4 cups turkey or chicken broth
1 tablespoon finely chopped fresh marjoram