A GLUTEN-FREE stuffing so tasty it will be the most requested dish at your table.
Moist and flavorful!
HELLOOOO Gluten-Free Stuffing! This stuffing is life changing. Ok, maybe that’s a little dramatic but if you need to eat gluten-free, the holidays can be tricky for many people. Being able to enjoy traditional holiday favorites can be a really big deal and trust me, everyone at the table will be raving about this dish!
The key is starting with a great baguette and toasting it. We used baguettes from Everybody Eats NYC, cubed and baked at 200° for about 40 minutes to dehydrate it. So you start with really crispy but not rock-hard bread. It’s mixed with sautéed onions, celery, garlic & optional other veggies, chicken or veggie broth, and plenty of parsley and sage, then baked. That’s it!
This recipe is from a longtime friend, herself a total foodie and fellow mom of a celiac child. For years her family made 2 stuffings at Thanksgiving – one gluten-free, one not. Now they only want this Gluten-free one… it’s that good!
A gluten-free version of the classic holiday side dish that is so tasty everyone will be raving about it! The key is to start with a great gluten-free baguette and toast it before making it into the stuffing.
Author: Healthy Gluten-Free Family
Recipe type: Holiday, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
2-3 large Gluten-free baguettes, we used Everybody Eats NYC
1 stick butter (we used Earth Balance dairy-free sticks)
2 cups onion, chopped
1½ cups celery, chopped
3-4 cloves garlic, minced
Optional: sliced mushrooms (mix of shitake and baby Bella)
½ tsp pepper
¼ tsp garlic powder
1¾ chicken or vegetable broth (Add more if you feel that that all the cubed bread pieces are not covered and moist enough)
4 Tbsp fresh parsley plus more for garnish
1 Tbsp fresh sage
Toasting bread to prepare for stuffing
Preheat oven to 200 degrees.
Cut into 1 inch cubes (or smaller if you prefer a softer stuffing) and bake approx 30-40 min until lightly crisped & dehydrated
Preheat oven to 350 degrees
Spray a 9x9 inch baking dish with cooking oil
Melt butter in a large skillet
Sauté veggies including garlic in butter over med/low heat until veggies are soft and the onion is translucent
Season with pepper and garlic powder
Pour over toasted cubes and toss to coat
Mix gently so that bread is evenly moist (Add additional broth if not all cubed bread pieces are covered or you want a moister stuffing)
Add and mix in parsley and sage
Taste and add salt and pepper as desired
Transfer to prepared dish
Bake (covered with tin foil to keep moist) for 40 minutes
Remove foil and bake an additional 10 mins for the top to get crispy