I finally nailed it!
It took three very different attempts. But finally I have 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…nothing to get too excited about (hmmm…I wonder why, lol!).
I never realized fresh stuffing tastes SO much better!
There was a recipe I was using from the 1950’s that had kale, Italian sausage, and Parmesan…it was really a knock-out stuffing. BUT it used gluten filled French crusty bread.
But to recreate a gluten-free version…I wanted to keep it simple to start and then add in fun goodies later.
Ways to change you gluten free stuffing up
- like sweet-tart varieties? Throw in some diced tart apples or chopped cranberries.
- If you like meaty versions, ground-up cooked sausage would be good.
- If cheesy fits your bill (and your body’s!) then add some Parmesan or Pecorino Romano.
- like wetter varieties? The add an additional cup of stock!
- sautéed thinly sliced kale might be tasty (no tough stalks though)
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?
Choosing your gluten free bread for stuffing
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.
For this recipe, I used Udi’s Chia Millet bread. If your bread is super dense….it might effect the absorbency. So if your stuffing seems extra dry…it’s ok to add more!
Additional gluten free holiday recipes:
- My paleo and gluten free green bean casserole is one of my Thanksgiving favorites!
- The day after turkey day, I love to make my homemade turkey noodle soup with the carcass and leftover meat!
- My roasted butternut squash is simple and easy to prepare!
- This quick orange cranberry sauce would make a great topping to all your Thanksgiving plate!
- Scalloped sweet potatoes with bacon….need I say more?!
- How about a full Thanksgiving menu for food allergies?
Gluten Free Stuffing Recipe:
If you try this classic homemade stuffing recipe, be sure to come back and leave a comment
Gluten Free Stuffing
- 1 pound 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
- 4 celery stalks diced
- 1 teaspoon sage I used fresh, but dry would work too!
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon sea salt
- Pepper to taste
- 2 cups gluten free chicken broth or veggie broth. Use a homemade or high quality one with lots flavor for best results.
- 2 large large eggs or 2 teaspoons chia meal mixed with 1/4 cup water
Preheat the oven to 325 degrees.
Dice the bread into 1/2"-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.
Incidentally, I also added this to Allrecipes years ago. Over 40 reviews if you care to read them! Just do me a favor and come back HERE to make and leave a review, support my small business!
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