Gluten Free Stuffing

If you’re looking for a delicious way to still be able to partake in your family's Thanksgiving feast, then look no further than this gluten free stuffing. The perfect blend of savory and crunchy, it will be a favorite with everyone. Nobody will even be able to tell it's gluten free!

Course Side Dish

Cuisine American

Keyword gluten free stuffing, gluten free thanksgiving, thanksgiving

Prep Time 10

Cook Time 30

Servings people

Calories 165kcal

Author Stefani

Ingredients

1 loaf of gluten free bread cubed
1 yellow onion
3 cloves of garlic
2-3 celery stalks
1 Cup vegetable broth
2 Tbsp avocado oil
2 Tbsp unsalted butter
1 Tsp rosemary
1 Tsp thyme
1 Tsp sage
1/2 Tsp salt
1/2 Tsp pepper

Instructions

Cut the bread into cubes, and spread single-layer on a baking sheet. Bake at 300 degrees for 15-20 minutes, until they are lightly crispy.
Let bread cubes cool.
Preheat the oven to 425 degrees F.
Set a large saute pan on medium-high heat and warm the oil and butter.
When the butter is melted, add the celery, garlic and onion.
Cook, stirring, until soft and translucent, about 7 minutes.
Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute.
Add the vegetable broth and stir until it simmers.
Add the celery mixture to the bread cubes and toss to combine.
Transfer to a greased casserole pan.
Cover the casserole pan with foil.
Bake the stuffing for 20 minutes.
Remove the foil and cook until the stuffing is steaming hot and browned, about 10 minutes.

Notes

I love getting the gluten free multi-grain bread from Aldi for this recipe, but it works great with gluten free white bread too!
Pre-toasting the bread is something that I love, but you can skip that step if you don't really care for the crunch in your stuffing.
This recipe makes one 9x11 pan, so you'll need to double it if you've got a lot of family to feed!

Nutrition