Description
This Gluten-Free Stuffing recipe offers a flavorful and moist side dish made with honey white gluten-free bread cubes, fresh herbs, and savory vegetables. Perfect for holiday meals or family dinners, it’s easy to prepare and can be customized with broth or turkey drippings, and even cooked sausage for added richness. It can be baked to a golden finish or cooked on the stovetop for a quicker preparation.
Ingredients
Scale
Gluten-Free Bread
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread or 9 cups bread cubes
Vegetables & Herbs
- 1 medium yellow onion, chopped
- 4 sticks celery, thinly sliced
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
Other Ingredients
- ¾ cup butter (or dairy-free butter)
- 2 cups chicken or vegetable broth (use 3 cups for wetter stuffing)
Instructions
- Dry the Bread: Let the bread slices air dry at room temperature for 1 to 2 hours, or up to 2 days if you want them very dry. Then cut the bread into 1-inch cubes.
- Cook the Vegetables: Heat a Dutch oven over medium heat and melt the butter. Add the chopped onion and sliced celery, cooking until the onion becomes soft and translucent, about 5-7 minutes.
- Add Seasonings: Stir in the dried thyme, ground sage, rosemary, salt, and pepper. Adjust seasonings according to your taste preferences.
- Mix Bread Cubes: Add the dried bread cubes to the Dutch oven and toss until they are evenly coated with the butter and herb mixture.
- Add Broth and Combine: Drizzle the chicken or vegetable broth over the bread mixture and toss well to ensure all bread cubes are moist. For stuffing a turkey, omit the broth because turkey juices will provide moisture.
- Bake the Stuffing: Transfer the mixture to a greased 2.5-quart casserole dish. Bake at 350°F (180°C) for 35 to 45 minutes until the top is golden and crispy.
- Alternative Stovetop Finish: To finish on the stove instead, cover the Dutch oven and cook for 3-5 minutes. Stir, then cook uncovered for another 1-2 minutes until the broth is absorbed.
Notes
- You can use a large pot or skillet if you don’t have a Dutch oven.
- When stuffing a turkey, skip the broth so turkey juices keep the stuffing moist without becoming mushy.
- Fresh or stale gluten-free bread can be used for this recipe.
- Chicken broth, vegetable broth, or turkey drippings can be used for flavor.
- For extra flavor, add ½ to 1 pound of cooked sausage to the stuffing.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
