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Gluten Free Stuffing in a casserole dish.

Gluten-Free Stuffing

Classic bread stuffing made gluten-free.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Author GlutenFreeBaking.com

Ingredients

  • 1 loaf gluten-free bread, cut into bite-size cubes (8-9 cups)
  • 6 tablespoons butter
  • 2 cups chopped celery (about 4 large stalks)
  • 2 cups chopped onion (about 1 large onion)
  • 2 tablespoons minced garlic (about four cloves)
  • 1 ½ teaspoons dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon ground sage
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon freshly ground black pepper
  • 4 cups gluten-free turkey, chicken, or vegetable stock, divided (32 ounces; 900 grams)

Instructions

  1. Preheat oven to 325℉.

    Divide bread cubes between two large baking sheets. Toast until bread is golden brown and dry, about 30 minutes. Remove pans from oven and allow bread to cool.

  2. In a large sauté pan, melt butter. Add celery. Cook until celery just begins to soften, stirring frequently, about two minutes. Add onion. Cook for two minutes, continue to stir frequently. Add garlic, herbs, salt, and pepper. Cook until celery and onions are soft and aromatic.

  3. Place the toasted brea and vegetables in a large bowl. Stir everything together.

  4. Pour about two cups of the broth over the bread. Stir until cubes absorb the broth. This takes a minute. Add an additional cup of broth. Continue to stir until broth is absorbed. If bread seems dry, add final cup of broth. (Bread cubes should be moist but not soggy. It’s okay it the some of the cubes fall apart. This is normal.)

  5. Cover pan with aluminum foil and bake in a 325 °F oven until warm, about 30 minutes. Remove foil and return pan to the oven and bake until golden brown, about five minutes.