What spices are in gluten-free stuffing?

The most common and classic spices for a fantastic stuffing are thyme and sage. This recipe uses dried thyme, ground sage, garlic, salt, and pepper to create that traditional savory flavor everyone loves.

Is Pepperidge Farm stuffing gluten-free?

No, traditional Pepperidge Farm stuffing mixes are made with wheat flour and are not gluten-free. It is always important to use a specifically labeled gluten-free bread or mix to create a safe and delicious gluten free stuffing recipe.

Does gluten-free bread work for stuffing?

Absolutely! The key is to make sure the gluten-free bread is thoroughly dried out or stale before you mix it with the wet ingredients. Toasting the bread cubes, as this recipe directs, removes the moisture and allows them to soak up the broth and seasonings without becoming gummy, creating the perfect texture.

Gluten Free Stuffing Recipe Your Family Will Love

Name: Gluten Free Stuffing Recipe Your Family Will Love
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 loaf gluten-free bread (12oz-18oz), sliced into small cubes; 2 tablespoons olive oil; 1/4 cup butter; 1 large onion, chopped (1 1/4 cups); 3 stalks celery, chopped (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); 2 eggs; 1 1/2 cups chicken stock

Description

This is the ultimate Gluten Free Stuffing Recipe your family will love! It’s savory, moist, and has a perfectly toasted top. A classic holiday side dish that no one will guess is gluten-free.

Ingredients

Scale

1 loaf gluten-free bread (12oz-18oz), sliced into small cubes

2 tablespoons olive oil

1/4 cup butter

1 large onion, chopped (1 1/4 cups)

3 stalks celery, chopped (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)

2 eggs

1 1/2 cups chicken stock

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Instructions

1. Preheat the oven to 300°F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.

2. In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.

3. Preheat the oven to 375°F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.

4. Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9×13 baking dish and cover tightly with tin foil.

5. Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

Notes

MAKE-AHEAD: Follow the recipe until after you’ve sauteed onions and celery. Then store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature. When ready to bake, continue following the recipe as usual.

GLUTEN-FREE BREAD: I’ve made this stuffing with gluten-free bread using a variety of brands. Canyon Bakehouse Mountain White, Schar Artisan Baker White Bread or Udi’s White Bread all work great.

DAIRY-FREE: Be sure to use a dairy-free bread. Use vegan butter in place of the regular butter.

SOY-FREE: Be sure to use a soy-free bread. Omit the soy sauce or use coconut aminos.

Prep Time: 30
Cook Time: 45
Category: Side Dish
Method: Baking
Cuisine: American