- 8 cups Gluten-free bread cubes1-inch cubes, from about 2 GF sandwich loaves
- 2 cups Chicken stockor turkey stock
- 3 Large eggs
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 ribs Celerydiced
- 1 Onionlarge, diced
- 1 tsp Rosemaryfinely chopped fresh
- 1 tsp Sagefinely chopped fresh
- 1 tsp Fresh thymefinely chopped
- Saltto taste
- Black pepperfreshly ground, to taste
Classic Gluten-Free Stuffing
Last year I was presented with a Thanksgiving challenge. My friend who is gluten-free was invited for dinner so I came up with this Classic Gluten-Free Stuffing recipe. I didn’t want to make two types of stuffing so I made a batch of this for everyone to enjoy. The only difference is that I used gluten-free bread cubes.
I started the stuffing by placing bread cubes in a large bowl and bringing stock to a boil. In a separate bowl, beat eggs and saute celery and onion. Add herbs and transfer to the bread cubes. Mix together and place in a casserole dish. Slowly add stock to the beaten eggs and pour the mixture over the bread cubes. Combine the bread cubes with the stock, using your hands. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and continue to cook until browned on top. To serve, slather with gravy and enjoy.
To make Classic Gluten-Free Stuffing, you will need the following ingredients:
Steps to make Classic Gluten-Free Stuffing
Heat oven and prepare baking dish
Place bread in bowl
Bring stock to boil
Cook celery, onions and herbs
Heat 2 tablespoons of olive oil with 1 tablespoon of unsalted butter in a large saucepan. Add 2 diced ribs of celery and one large diced onion. Cook while stirring until soft and tender. Add 1 teaspoon each of chopped fresh rosemary, sage and thyme. Cook for about 1 minute. Add the mixture to the bread cubes and stir to combine.
Transfer to casserole dish
Combine stock and eggs
Add to bread
Well done approved! Thank you!
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