Gluten-Free Stuffing

4.75 from 4 votes

This gluten-free stuffing is full of classic ingredients like herbs, onion, celery, and butter. It's extra moist (never soggy!) and so easy to make. It tastes just like regular stuffing—no one will know it's gluten-free.

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Prep Time10

Cook Time1 30

Total Time1 40

Servings: servings

Author: Molly Thompson

INGREDIENTS

18-24 ounces (about 14 cups) gluten-free bread preferably two different kinds
1 cup unsalted butter or vegan butter
2 large diced yellow onion (3 cups)
5 ribs diced celery (2 cups)
6 cloves garlic minced
3 tablespoons fresh chopped parsley
3 tablespoons fresh chopped sage
2 tablespoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 1/2 cups chicken or vegetable broth
2 large eggs

INSTRUCTIONS

Cube the bread into 1-2 inch pieces then spread the bread cubes onto a large sheet pan. Loosely tent with foil and let sit overnight to get stale. Alternately, bake them in the oven at 300°F for 35-45 mins to dry them out the same day. Let them cool on the baking sheet and then transfer to a large bowl.
18-24 ounces (about 14 cups) gluten-free bread
Preheat the oven to 350°F. Spray a 9x13 inch casserole dish with non stick spray and set aside.
Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.
1 cup unsalted butter, 2 large diced yellow onion, 5 ribs diced celery, 6 cloves garlic, 3 tablespoons fresh chopped parsley, 3 tablespoons fresh chopped sage, 2 tablespoons fresh chopped rosemary
Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well.
Whisk the eggs stock, salt and pepper together in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9x13 inch baking dish.
1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, 2 1/2 cups chicken or vegetable broth, 2 large eggs
Bake uncovered in the pre-heated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it's becoming too brown.

Notes

Make-ahead: follow the instructions through sauteeing the vegetables then cover and store them in the refrigerator for up to 3 days. Cover and leave the cubed bread at room temperature. When ready to bake, resume directions by whisking everything together and baking.

Favorite gluten free bread for stuffing: a mix of Schar sourdough bread and Artisan Baker White Bread

Dry out the bread: Make sure the bread is stale or baked thoroughly. The cubed bread is mixed with a lot of moisture, so it’s important to dry it out or it will get soggy.

Nutrition

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