Gluten Free Stuffing
Your Thanksgiving meal will still have all the traditional favorites, no additional prep/leg work, and the same delicious flavors with this moist and flavorful gluten free stuffing.
Servings: 8 servings
Ingredients
- 1 loaf bread (canyon), cut into ½-inch cubes (I usually end up throwing in a few extra slices from another loaf, it helps fill out the pan) *toasted or dried out for a day
- ½ cup butter
- 2 cloves garlic, minced
- 4 stalks celery, chopped
- 1 large sweet onion, chopped
- ½ teaspoon sage, ½ teaspoon rosemary, 1 teaspoon parsley, 1 teaspoon thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken broth (or to taste, add until moist, but not soggy)
- *Optional garnish: fresh sage and thyme
Instructions
- To prep the bread (if not already ready): slice an entire load of bread into ½-inch cubes. Spread bread cubes along a baking sheet (covered in aluminum foil or parchment paper). Toast in a 300ºF oven for 20-30 minutes, stirring every 10 minutes. Or you can leave them out on the pan for 24 hours to dry at room temperature.
- Preheat oven to 350ºF.
- Melt butter in a large frying pan. Add garlic. Sauté for one minute. Add onion and celery and sauté until soft.
- Add spices, salt, and pepper. Mix. Add bread cubes. Mix. Stir in chicken broth, a little at a time. Add until moist, but not soggy.
- Add ingredients into a 2–3-quart casserole dish/pan.
- Bake for 50-55 minutes or until stuffing is lightly crisp/browned.