Hello Gluten free Stuffing!
Stuffing is a holiday favorite (at least in my family). It’s comforting and filling and pairs well with any main course protein. My family seems to rotate the protiens and has them designated to a specific holiday. Thanksgiving we have Turkey, Christmas dinner is usually Prime Rib or Brisket, and Easter we have Ham. Thankfully all three holidays can include stuffing because my family can’t get enough of it.
It was weird to write this recipe down. I’ve made it many, many times, but always without a recipe to go by. I’ve always used my sence of smell and touch to get the ingredient ratios just right. I mix the broth in by hand so I can tell how much more needs to be absorebed into the bread.
My family will be happy now that there’s a recipe to follow and this can still be made if I’m not there.
I like my stuffing evenly moist with a little bit of crunch on top but you can adjust the liquid ratio to suit your preferences. When I first tried making stuffing I over did the liquid and we had a mushy savory bread pudding to eat with dinner. Now I’ve gotten the hang of it and know that if the bread is still a little dry going into the oven it will soften up while cooking.
There is just something so amazing and comforting about stuffing. It’s something about the crunchy celery and slightly creamy bread chunks with all those herbs and spices. It’s definitely in my top 5 of things to eat during the holidays.Print
Gluten free Stuffing
Crunchy cubes of gluten free bread are tossed in a flavorful broth, herbs, and vegetables, then baked to comforting perfection. Its perfect for the holidays
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish
- Cuisine: American, Holiday
- 5 cups Gluten Free Croutons
- 1/2 Yellow Onion (Diced)
- 3 Salks Celery (Chopped)
- 2 tsp Fresh Sage (Minced)
- 1 tsp Fresh Thyme (Minced)
- 1 tsp Celery Seed
- 1 tsp Mushroom powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 TBS Good Olive oil (Or Onion oil)
- 1 1/2 cups Stock or Broth (Plus more if needed)
- Preheat the oven to 350F
- In a large bowl place the croutons, onions, celery, herbs and spices. Give this a good mixing.
- Drizzle the TBS of oil over the top of the dry stuffing mix. Then add the stock a 1/2 cup at a time. Mix between cups and allow the liquid to be absorbed by the bread. Adjust the liquid to your liking. I find that 1 1/2 is perfect for an evenly moist stuffing.
- Place the stuffing into a square baking dish and bake for 15-20 minutes, until the top is golden.
- Stuffing can be served right away or stuffed into a Turkey cavity for presenting at the table.
Keywords: bread, dairy free, Dressing, Gluten free, Stuffing