Description
This Gluten-Free Stuffing recipe features tender bread cubes coated in a flavorful mix of herbs, sautéed onions, and celery, all moistened with savory broth. Perfect for holiday meals or any occasion where you want a classic stuffing without gluten. The recipe allows for versatility with options to use chicken or vegetable broth, dairy or dairy-free butter, and can be baked or finished on the stovetop for convenience.
Ingredients
Scale
Gluten-Free Stuffing Ingredients
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread (or 9 cups gluten-free bread cubes)
- ¾ cup butter (or dairy-free butter)
- 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
- 2 cups chicken broth or vegetable broth (use 3 cups for a wetter stuffing)
Instructions
- Prepare the Bread: Let the gluten-free bread slices air dry for 1 to 2 hours or up to 2 days depending on how dry your bread is. Then cut into 1-inch cubes to ensure they absorb flavors well without becoming mushy.
- Sauté Vegetables: Heat a Dutch oven over medium heat and melt the butter. Add the chopped onion and thinly sliced celery, cooking until the onion becomes soft and translucent, which usually takes about 5 to 7 minutes. This step builds the aromatic base of the stuffing.
- Add Herbs and Seasonings: Stir in the dried thyme, ground sage, rosemary, salt, and pepper to the sautéed vegetables. Adjust the seasonings to your taste if desired. Allow the herbs to bloom in the hot butter and vegetables for about a minute.
- Combine Bread and Vegetable Mixture: Add the dried bread cubes into the Dutch oven and mix everything thoroughly so that the bread absorbs the flavorful butter and herbs evenly.
- Add Broth and Mix: Drizzle the chicken or vegetable broth over the bread mixture. Toss gently to ensure all bread cubes are moistened, but not too soggy. For a wetter stuffing, use 3 cups of broth instead of 2 cups.
- Bake the Stuffing: Transfer the stuffing mixture to a greased 2.5-quart casserole dish. Bake in a preheated oven at 350°F (180°C) for 35 to 45 minutes until the top is golden and the stuffing is heated through. If stuffing a turkey, omit the broth as the turkey drippings will provide moisture.
Notes
- If you don’t have a Dutch oven, a large boiling pot or pan works equally well for the stovetop preparation.
- When stuffing a turkey, omit the broth to avoid mushy texture since turkey juices will moisten the stuffing naturally.
- Use either fresh or stale gluten-free bread; both work perfectly in this recipe.
- You can substitute chicken broth with vegetable broth for a vegetarian version or turkey drippings for extra flavor.
- Add ½ to 1 pound of cooked sausage for a heartier, meatier stuffing variation.
- To finish the stuffing on the stove instead of baking, cover and cook for 3-5 minutes, stir, then cook for an additional 1-2 minutes until the broth is fully absorbed.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
