Gluten-Free Stuffing

Hi Bakers, One of the worst things about going gluten-free was not being able to enjoy my favorite holiday recipes. Now, you can cross stuffing off the list of things you can’t have! I tried the quick solution of buying a gluten-free stuffing mix but every one I tried was bland and turned to mush. This stuffing is easy to make and holds up very well to gravy. It’s a basic but adaptable recipe that you can tailor to your liking. I tried to put flavor in as many ways as possible without using strange ingredients or making this bake too complicated.  Please build on the recipe and make it yours. Let me know what twist you put on it, I's love to hear from you -Carolyn

Gluten-Free Holiday Stuffing 

Makes one 8"x 8" pan

10 cups gluten-free bread (I used bagels and multigrain bread for more taste and texture) 

3/4 cup finely chopped onion

1 cup finely chopped celery

1 medium-sized  apple peeled and finely chopped ( I like to use a tart apple like Granny Smith)

6 Tablespoons of butter

¾ Cup Chicken or Turkey broth (add more if you want a wetter stuffing)

2 ½ teaspoons Poultry seasoning or more to your liking 

½ teaspoon salt or to taste

Preheat the oven to 225 degrees. Cut bread into 1” cubes and spread it into a single layer on a baking sheet. Bake for 45 minutes or until dry but not brown. When cool, transfer the bread cubes into a large bowl.* 

Cook onion and celery over medium heat with 1 Tablespoon of butter for 5 minutes or until they start to soften. Stir to prevent browning. Next, add chopped apple and cook for five more minutes, stirring as needed. 

Transfer cooked apple, onion, and celery into the large bowl with bread cubes and mix thoroughly. Sprinkle poultry seasoning over the cubed mixture and stir again. 

Melt 5 Tablespoons of butter in the microwave and then whisk it into the stock and salt. Pour over the breadcrumb mixture slowly while stirring to evenly distribute. 

Preheat oven to 325 degrees. Grease an 8x8-inch pan. Scoop the stuffing mixture evenly into the pan. Cover with foil. Bake for 45 minutes and then uncover for 10 more minutes to brown the top. Enjoy! 

Options

Make this recipe vegetarian/vegan by using vegetable broth, vegan bread, and dairy-free butter. I love Myokos Brand vegan butter. 

Do you want more flavor? Brown the butter before adding it to the stock and add 1 teaspoon of vegetable bouillon concentrate like Better than Boullion to the stock to give it more flavor.

*As a time saver, you can make and store the dried bread cubes for a week before you need them.