Description
This Easy Gluten-Free Stuffing recipe offers a flavorful and classic side dish perfect for holiday feasts or everyday dinners. Made with gluten-free bread cubes toasted to perfection and combined with a savory mixture of sautéed onion, celery, garlic, and aromatic herbs, all moistened with a rich chicken stock and egg mixture, then baked to a golden, crispy top. It’s a crowd-pleaser that balances comforting textures and delightful tastes while being suitable for those avoiding gluten.
Ingredients
Scale
Stuffing Base
- 1 loaf gluten-free bread (12oz-18oz, sliced into small cubes)
- 2 tablespoons olive oil
Vegetable & Seasoning Mix
- 1/4 cup butter
- 1 large onion (chopped, about 1 1/4 cups)
- 3 stalks celery (chopped, about 1 cup)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4-1/2 teaspoon ground pepper
- Salt (to taste)
- 1 teaspoon gluten-free soy sauce (optional)
Liquid & Binding
- 2 eggs
- 1 1/2 cups chicken stock
Instructions
- Toast the Bread Cubes: Preheat the oven to 300°F. Spread the gluten-free bread cubes on a rimmed baking sheet. Drizzle with olive oil and sprinkle a pinch of salt. Toss gently to coat evenly. Bake for 30-35 minutes, stirring every 10 minutes, until the bread is dry and slightly toasted. Remove from oven and let cool.
- Sauté Vegetables and Seasonings: In a skillet over medium-low heat, melt the butter. Add chopped onion, celery, and 1/4 teaspoon salt. Cook gently, stirring occasionally, until the vegetables are completely soft, about 15 minutes. Add minced garlic, dried thyme, ground sage, ground pepper, an additional 1/4 teaspoon salt, and gluten-free soy sauce if using. Cook for 1-2 more minutes until fragrant. Remove from heat and set aside.
- Prepare Egg and Stock Mixture: Preheat the oven to 375°F. Warm the chicken stock until just simmering using a microwave or a small pan. In a bowl, whisk the eggs. Slowly pour in the hot chicken stock, starting with a few tablespoons, while continuously whisking to temper the eggs and prevent scrambling. Then add the remaining stock while whisking steadily.
- Combine and Bake: In a large mixing bowl, gently combine the cooled toasted bread cubes, the sautéed vegetable mixture, and the egg-stock mixture. Pour the combined stuffing mixture into a greased 9×13-inch baking dish. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes until the top is golden brown and toasted.
- Serve: Remove from oven and serve warm as a flavorful gluten-free stuffing side dish. Enjoy!
Notes
- This recipe yields a delicious gluten-free stuffing perfect for holiday meals or as a comforting side dish any time of year.
- You can make the vegetable mixture ahead and store it in the refrigerator, keeping the toasted bread at room temperature until ready to assemble.
- To keep the recipe gluten-free, use certified gluten-free bread and soy sauce options.
- The texture should be moist but not soggy; adjust chicken stock quantity slightly if needed depending on your bread’s absorbency.
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 4 g
- Sodium: 354 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 66 mg
