*Note that this is a dried stuffing mix, not soft bread cubes. For a gluten-free option, I’ve tested Three Bakers herb seasoned whole grain cubed stuffing with excellent results. I lightly crushed the mix, which I found at Lemon Street Market, as the pieces were somewhat larger than the Pepperidge Farm option.
**The original recipe called for peeling the tomatoes. You may do this (simply submerge in boiling water for 30 seconds, and the peels will slip right off), but I have found the end result to be nearly as good without the added step. Also, I don’t seed the tomatoes but do gently squeeze out a bit of the liquid if they seem especially watery.
***Two full layers will typically fill my pie plate. If you slice everything very thinly, you may be able to fit three. Evenly dispersing all of the ingredients in each layer is more important than whether you have 2 or 3 layers. Feel free to chop a tomato slice or two to fill any big gaps. If you have a little onion or a few tomato slices left over, don’t worry. Simply save them for salad. J