Gluten Free Stuffing Recipe
This gluten free stuffing recipe is adapted from my husband's grandma's classic recipe and has been served at family gatherings for decades. It's simple to make, but stands out on your Thanksgiving table.Expect your guests to ask for the recipe!
Servings 8 -10 servings
Ingredients
- 12 cups of gluten-free bread see notes
- ¼ cup salted butter melted (see notes for dairy free)
- 1 ¼ cups finely chopped celery
- 1 medium sweet onion about 1 ½ cups finely chopped
- 1 tablespoon rubbed sage see notes
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 egg beaten
- 2 cups chicken broth
Instructions
- Grease a 9X13 inch baking dish with butter or oil.
- Spread cubed bread in prepared baking dish in an even layer.
- Melt butter and drizzle it over the top of the bread.
- Spread celery and onion evenly over the top.
- Sprinkle sage, salt, and baking powder over the stuffing mixture.
- Whisk egg together with broth and pour evenly over the top of the stuffing.
- Toss gently. Depending on what bread you use, you might need a little more broth. If it seems pretty dry still, add a little extra.
- Allow the stuffing to sit while you preheat the oven to 350 degrees F.
- Bake in preheated oven for 45-50 minutes, until the bread on top begins turn a golden brown.
- Serve immediately.
- Refrigerate leftovers in an airtight container for up to 5 days.
Video
Notes
- I recommend using homemade gluten-free bread (this sandwich bread recipe or gfJules bread mix are my top picks) or Mrs. Hewitt's. Canyon Bakehouse will also work, but I recommend the Heritage Style white bread and you might need more than one loaf.
- To Make Egg-Free, use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) in place of the regular egg. Be sure you're using a gluten-free bread that is also egg-free.
- To Make Dairy-Free, use olive oil or a vegan butter such as Melt in place of the butter. Be sure you're using a gluten-free bread that is also dairy-free.
- For vegan stuffing, use the egg-free and dairy-free recommendations above and substitute vegetable stock for the chicken broth.
- For sausage stuffing, Add 1 cup cooked sausage along with the veggies.
- For richer, creamer stuffing, use milk in place of the broth. I have only tried this with dairy milk and am not sure how it would turn out with a dairy-free variety.
- TIP: Depending on what bread you use, you might need a little more broth. If it seems pretty dry still, add an extra tablespoon or two.
- TIP: If your family doesn't like chunks of veggies, you can blend the celery and onion with the chicken broth.