A comforting and savory gluten-free stuffing recipe perfect for holiday meals, made with gluten-free bread and classic herbs.
Author:Caroline Hayes
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 loaf (16 oz) gluten-free bread, cut into 1-inch cubes
1/2 cup unsalted butter
2 cups chopped yellow onion (about 1 large)
1 1/2 cups chopped celery (about 3 stalks)
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups low-sodium chicken or vegetable broth
1 large egg, lightly beaten
Instructions
Preheat your oven to 350°F (175°C). Spread the gluten-free bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. Remove from oven and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 8-10 minutes.
Add the minced garlic, dried sage, thyme, and rosemary to the skillet. Cook for 1 minute more until fragrant.
Stir in the salt and pepper.
In a large bowl, combine the toasted bread cubes with the onion and celery mixture.
Pour the chicken or vegetable broth over the bread mixture and toss gently to combine. Let it sit for 5 minutes to allow the bread to absorb some of the liquid.
Stir in the lightly beaten egg until everything is well combined.
Transfer the stuffing mixture to a greased 9×13 inch baking dish.
Bake for 25-30 minutes, or until the top is golden brown and the stuffing is heated through.
Notes
For a richer flavor, you can use turkey broth instead of chicken or vegetable broth.
If you prefer a moister stuffing, add an extra 1/2 cup of broth.
For a crispier top, you can broil the stuffing for the last 1-2 minutes of baking, watching carefully to prevent burning.
This recipe is a great option for those looking for gluten-free meal planning.