Description
Gluten-Free Stuffing: your go-to gluten-free stuffing recipe! So flavorful and delicious!
Note on Prep Time: This is best prepped the night before by cubing bread and letting it sit out overnight to dry – FYI!
Ingredients
Scale
- 2–3 cups chicken broth (or turkey)
- 13–14 cups cubed gluten-free bread, dried and left out the night before to dry
- 1 cup minced celery (about 3 stalks)
- 2/3 cup minced yellow onion (about 1/2 yellow onion)
- 1/4 cup shallot, minced
- 1/2 Tablespoon celery salt
- 1 Teaspoon garlic powder
- 3 Tablespoons ground sage
- 1 Tablespoon dried parsley leaves
- 2 Tablespoons dried rosemary – crush in hands before putting in
- 2 Teaspoons dried thyme leaves
- 2 Teaspoons kosher salt
- 1 Teaspoon ground black pepper
- 1 Teaspoon dried tarragon
- 1 Teaspoon dried marjoram
- 1 Teaspoon dried oregano leaves
- 2 tablespoons plant-based or regular butter
Instructions
- Preheat oven to 350 degrees F.
- Combine everything but the broth and butter in a large bowl (you might need to bowls).
- Stir to combine.
- Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding 1/2 cup broth at a time until bread is moist (but not soggy). You may not need to use ALL the broth.
- Taste and adjust any seasoning, as desired.
- Spray casserole dish with olive oil and pour stuffing mixture inside.
- Dot with butter (optional).
- Bake, uncovered, for 35-45 minutes or until to top pieces of bread are a little crunchy!
Notes
- Drying out bread: If you forgot to leave your bread out overnight you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Gluten-Free Bread Recommendations: I used Canyon Bakehouse Gluten-Free Bread – Canyon White (I used 2 loaves and it worked perfectly)
- Gluten-Free Gravy: Here is my go-to gluten-free gravy recipe!
- Vegetarian: You can use vegetable broth if you are vegetarian, just taste and check the salt. I feel like sometimes vegetable broth just isn’t as flavorful so you might need to compensate for a little extra salt!
- Stuffing a Turkey: If you are planning on stuffing your turkey with this recipe don’t bake it and simply loosely stuff your turkey and cook as you planned to, but 1) don’t prepare stuffing ahead of time 2) ensure stuffing reaching 165 degrees before serving. Read this informative article for more safety tips!
- Halving the Recipe: If you want to half the recipe I would still bake for about 35 minutes, but maybe check half way and keep an eye on it so it doesn’t dry out too much!
- Prep Time: I only included active prep time in the listed prep time. I didn’t include the time necessary to dry out the cubed bread.
Nutrition
- Serving Size: 1/2 cup
- Calories: 979
- Sugar: 8.2 g
- Sodium: 1283.2 mg
- Fat: 30 g
- Carbohydrates: 158.6 g
- Protein: 15.5 g
- Cholesterol: 74.3 mg