Meaningful Eats
Easy Gluten-Free Stuffing
8 -10
Gluten-Free Stuffing! Easy, classic stuffing — full of flavor and perfect for your holiday feasts! Dozens of reviews agree this is the most delicious gluten-free stuffing recipe around. This recipe was originally published in 2016 and continues to be a reader and family favorite!
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
Instructions
- 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.
- 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.
- **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.
- 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.
- Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.
- Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!
Video
Notes
MAKE-AHEAD: Follow the recipe until after you've sauteed onions and celery. Then store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature. When ready to bake, continue following the recipe as usual.
GLUTEN-FREE BREAD: I've made this stuffing with gluten-free bread using a variety of brands. Canyon Bakehouse Mountain White, Schar Artisan Baker White Bread or Udi's White Bread all work great.
DAIRY-FREE: Be sure to use a dairy-free bread. Use vegan butter in place of the regular butter.
SOY-FREE: Be sure to use a soy-free bread. Omit the soy sauce or use coconut aminos.
Nutrition
Calories: 262kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 354mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 1.2mg | Calcium: 74mg | Iron: 0.7mg