Gluten-Free Stuffing! Easy, classic stuffing – full of flavor and perfect for your holiday feasts! 

It wouldn’t be Thanksgiving without a big spoonful of savory, stuffing on your plate! Turkey and cranberry sauce doesn’t taste the same without a big scoop of stuffing it if you ask me!

I love the savory flavors of onion, celery, sage, thyme and chicken stock all mixed together with cubes of toasted bread. Thanks to a few tricks, this gluten-free stuffing that doesn’t turn out mushy!

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How to Make Gluten-Free Stuffing

Toast the bread! Toasting gluten-free bread for stuffing is key. Traditionally homemade stuffing is made with day-old bread that has had a chance to dry out. How much the bread drys out can depend 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.

Add a few eggs to the mix. Adding a few eggs to the liquid mixture 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.

Saute the onions/celery. Sautéing helps them soften and releases all their flavors. Nobody wants stuffing with crunchy vegetables!

Use chicken stock and a dash of gluten-free soy sauce for FLAVOR! Chicken stock and the secret ingredient – a teaspoon of gluten-free soy sauce – give this stuffing that deep savory flavor everyone wants from stuffing. The soy sauce is optional but really takes the savory flavor to the next level!

Bake covered then uncovered. Baking this stuffing covered helps it to set and the flavors to meld. I also like to finish baking the stuffing uncovered so the top gets crusty and toasty.

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! Some have commented it’s delicious with a little cooked sausage.  I hope you enjoy it with your holiday feasts!

Paleo Thanksgiving Stuffing from Noshtastic

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Easy Gluten-Free Stuffing

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Description

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 loaf gluten-free bread (12oz-18oz), sliced into small cubes
• 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