Gluten-Free Stuffing

This week is a big cooking week for most Americans, so you’ll be getting two recipes from me — this one for gluten-free stuffing, and another surprise tomorrow.

We’re headed to our friends Matt and Stacy’s house for Thanksgiving this week and so I used this past weekend as an opportunity to test and photograph this stuffing recipe ahead of the big day. (Also, I wanted to try out my new blue carbon steel roaster from Made In Cookware.)

This stuffing (technically a “bread dressing” since it’s not going inside a turkey) is pure classic style; think of it like a supersized version of that boxed stuffing you may or may not have grown up eating. One trick to this recipe is to chop up celery leaves to go with your traditional herbs of sage and parsley; they add a bit of zing. Looking for something a little more unconventional? Try this New Brunswick-style potato stuffing.

Gluten-Free Stuffing

  • Servings: 8
  • Difficulty: Easy

1 (~15oz) loaf gluten-free bread (we used Canyon Bakehouse country white)
6 tbsp butter
1 small onion, diced (about 1 cup diced)
2 stalks celery, diced (about 1 cup diced)
1 small handful sage leaves, chopped (about 1 tbsp chopped)
1 small handful italian parsley leaves, chopped (about 1 tbsp chopped)
1 small handful celery leaves, chopped (about 1 tbsp chopped)
1 tsp ground/rubbed sage
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 eggs, beaten
1 cup chicken or turkey stock

1. Prepare the bread. Preheat your oven to 225F. Cut it into pieces (1″ pieces for chunky stuffing, or smaller for Stovetop-style stuffing), then place on a rimmed baking sheet. Bake until the bread is very dry, about 15 minutes (it won’t take long with gluten-free bread!), then set aside. Increase the oven temperature to 375F.

2. While the oven heats up (or while you dry the bread), prepare your aromatics. Warm the butter in a large skillet over medium heat, then add the onion and celery; sauté until softened, about 6 minutes, then stir in the chopped herbs, sage, salt, pepper, and garlic powder. Sauté until aromatic, about 30 seconds, then remove from heat. In a small mixing bowl, combine the eggs and stock.

3. In a large mixing bowl, combine the eggs, stock, and aromatics. Add the bread and toss to combine. Grease a roasting pan, then add the mixture to the pan. Cover with tin foil and bake at 375F for 30 minutes; uncover, stir, and continue to bake uncovered until the top is browned, about 10 more minutes. Serve warm or at room temperature (be sure to cover with tin foil if you’re not serving immediately).

Be sure to dry out the bread ahead of time.

Pictured: smoked turkey, mashed potatoes, and berry preserves.

4 thoughts on “Gluten-Free Stuffing

  1. I grew up with stuffing made with giblets. I used to make stuffing with dried bread, but when my husband became sensitive to yeast, I began making sheet biscuits, cubing them up and having them in place of the bread. I pressure cook two packages of giblets and they are chopped up just before adding them into the mix. I usually make the sheet biscuits the night before. I allow my husband to have a serving or two of biscuits and there is still plenty for the stuffing. The rest of the ingredients you listed are about the same as what I add. Sometimes I add chopped spinach and some grated carrots for color. (It’s a nice way of slipping some vegetables into the meal without being too obvious). For Thanksgiving, we had Giblet Stuffing, homemade gravy and some greens. We were burned out with turkey.


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