It wouldn’t be Thanksgiving without a big spoonful of savory, stuffing on your plate! Ironically stuffing is something I started to love right before I got diagnosed with celiac disease.

I love the savory flavors of onion, celery, sage, thyme and chicken stock all mixed together with cubes of toasted bread. Turkey and cranberry sauce doesn’t taste the same without it if you ask me!

I finally created a gluten-free stuffing that doesn’t turn out mushy! I learned a few tricks along the way.

First toasting the bread is key. My dad would always leave bread out the day before he made stuffing to let it dry out a bit. But how much the bread drys out depends on the humidity of where you live, how old the bread is, etc. Toasting the bread is faster and guarantees a good texture (and toasty flavor) every time.

I also found that adding a few eggs to the mix helps to hold everything together. Good stuffing should be cohesive, but not one big gloop. The eggs help to make this stuffing the consistency of bread pudding.

When if comes to stuffing people like to add all kinds of things. I actually prefer simple stuffing so I kept this recipe classic, but you could easily add sauteed mushrooms, cranberries, apples, or a little sausage if you like. This recipe is pretty adaptable so let me know if you experiment with it!

I hope you have a Happy Thanksgiving! Here are a few of my other Thanksgiving favorites!

Sweet Potato Casserole with Pecan Praline Topping – A family and reader favorite year after year!

Gluten-Free Crustless Pumpkin Pie Cupcakes – These little things are unbelievably good and so easy to make!

Vegan Chocolate Pudding Pretzel Pie – Wouldn’t be Thanksgiving without all kinds of pie! We are making this one for sure this year!

Pear, Pomegranate & Goat Cheese Salad – Wait until you try the homemade Maple Dressing! It’s sure to be an instant favorite.

Paleo Thanksgiving Stuffing from Noshtastic

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Easy Gluten-Free Stuffing

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Description

I created this recipe using Udi’s White Sandwich bread so I recommend that for consistent results. I think other gluten-free sandwich bread will work as well! Let me know in the comments if you make it with a different brand.

Most of this stuffing can be made in advance. I like to toast the bread and make the celery/onion mixture the night before. Let the bread sit at room temperature until the next day and refrigerate the onion/celery mixture. Then just make the egg/stock mixture, mix everything together and bake!

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Ingredients

• 1 12oz loaf gluten-free bread, sliced into small cubes (I use Udi’s White Sandwich Bread)
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 large onion, chopped (1 1/4 cups)
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/4-1/2 teaspoon ground pepper
• salt
• 1 teaspoon gluten-free soy sauce (optional)
• 2 eggs
• 1 1/2 cups chicken stock

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Instructions

1. Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
2. In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
3. **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
4. Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
5. Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9×13 baking dish and cover tightly with tin foil.
6. Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

Notes

MAKE IT DAIRY-FREE: Use vegan butter in place of the regular butter.

MAKE IT SOY-FREE: Omit the soy sauce.

Nutrition

• Serving Size: 6-8