I finally nailed it! It took three very different attempts…but I have finally perfected a basic stuffing to put on the Thanksgiving table (this is for YOU sister dear!)!
Let me first share that I am not a huge connoisseur of stuffing…it was always Stove Top growing up…and, well…I just didn’t get too excited about it. I never realized fresh stuffing tastes SO much better! I had found a recipe from the 1950’s that had kale, Italian sausage, and Parmesan…it was really a knock-out stuffing.
But to recreate a gluten-free version…I wanted to keep it simple to start and then add in fun goodies later.
So if you like sweet-tart varieties, I am sure this could be adapted to have diced tart apples or cranberries. If you like meaty versions, ground -up sausage would be good. If cheesy fits your bill (and your body’s!) then add some Parmesan or Pecorino Romano.
For today, be happy with this crowd-pleasing version and look forward to all the creative things you can do if that is what you wish.
What way do you like YOUR stuffing?
INGREDIENT NOTE: I chose to use weight for the bread as every gluten free bread weighs differently. Some people have homemade bread, and I figured this was the best way to get the most consistent results.
- 1 pound or 16 ounces favorite gluten free bread (I used Udi's Chia-Millet)
- 3 tablespoons avocado oil(better for high heat sauteing than olive oil)
- 2 medium onions, diced
- 3-4 celery stalks, diced
- 1 teaspoon sage (I used fresh, but dry would work too!)
- 1 teaspoon dried thyme leaves
- ¾ teaspoon sea salt
- Pepper to taste
- 2 cups gluten free chicken brothor veggie broth Use a homemade or high quality one with lots flavor for best results.
- 2 large eggs or 2 teaspoons chia meal mixed with ¼ cup water
- Preheat the oven to 325 degrees.
- Dice the bread into ½"-1" cubes and distribute in a single layer on a cookie sheet. (these are mine that I have had for years and LOVE!)
- Bake for 12-17 minutes until the cubes are dried and crispy (much like a crouton). While the cubes are toasting, heat the avocado oil over medium heat.
- Saute the onion and celery for 8-10 minutes until soft.
- Add in the spices and stir to warm and mix them.
- Toss in the chicken broth and eggs and mix well.
- Put the mixture into a greased 3 quart baking dish.
- Cover and bake for about 30 minutes.
- Remove the lid (or foil) and let it get crispy in the oven for another 10 minutes.