Gluten Free Stuffing Recipe
Gluten-Free Stuffing: your go-to gluten-free stuffing recipe! So flavorful and delicious
Ingredients
- 13-14 cups gluten-free bread cubed and dried
- 1 cup celery minced
- ⅔ cup yellow onion minced
- ¼ cup shallot minced
- 3 tablespoons ground sage
- 2 tablespoons dried rosemary crushed in hands
- 1 tablespoon dried parsley leaves
- ½ tablespoon celery salt
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
- 2-3 cups chicken broth or turkey broth
- 2 tablespoons plant-based butter sub regular butter
Instructions
- Prep: Preheat oven to 350℉.
- Combine: In a large bowl, add 13-14 cups gluten-free bread, 1 cup celery (minced), ⅔ cup yellow onion (minced), minced shallot, 3 tablespoons ground sage, 2 tablespoons dried rosemary, 1 tablespoon dried parsley leaves, ½ tablespoon celery salt, 2 teaspoons dried thyme leaves, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon dried tarragon, 1 teaspoon dried marjoram, and 1 teaspoon dried oregano leaves. Toss to combine.
- Add Broth: Pour ½ cup of broth at a time over the mixture, stirring it in well. Continue adding ½ cup broth at a time until bread is moist (but not soggy). You may not need to use ALL the broth.
- Adjust: Taste and adjust any seasoning, as desired.
- Add Butter: Spray a casserole dish with nonstick cooking spray and pour the stuffing mixture inside. Dot with 2 tablespoons plant-based butter on top.
- Bake: Leave uncovered and move to the oven to bake for 35-45 minutes or until to top pieces of bread are a little crunchy!
- Serve: Let cool slightly and enjoy!
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
Calories: 758kcal | Carbohydrates: 122g | Protein: 12g | Fat: 20g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 1635mg | Potassium: 71mg | Fiber: 7g | Sugar: 19g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 323mg | Iron: 2mg
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