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Gluten Free Stuffing

Think Gluten Free Stuffing means sacrifice?  Think again!   This stuffing recipe is flavor packed and one the whole crowd will love - gluten free or not!
Course Side Dish
Cuisine American, holiday
Keyword gluten free stuffing
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 238kcal
Author Wendy Polisi

Ingredients

  • 12 ounces gluten free bread cut into cubes
  • 2 tablespoons avocado oil
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 large Gala apple diced (or 2 small)
  • 1 teaspoon minced garlic
  • 3/4 cup pecans toasted and chopped
  • 1/2 cup dried cranberries
  • 2 tablespoons fresh thyme chopped or 2 teaspoons dried
  • 1 tablespoon fresh sage chopped or 1 teaspoon dried
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 cups broth
  • 2 large eggs
  • 1/4 cup grass-fed butter
  • For Cooking: Parchment paper and Foil

Instructions

  • Preheat oven to 275. Coat a 13 x 9 baking dish with oil. Line a large rimmed baking sheet with parchment paper.
  • Place bread cubes on rimmed baking sheet. Bake until dry to the touch, about 30 to 35 minutes. Let cool and transfer to a large bowl.
  • Increase oven temperature to 350.
  • Meanwhile, heat avocado oil in a large skillet over medium heat. Add onion, carrots and celery. Cook, stirring often, for 10 minutes. Add apple and cook for 4 minutes. Add garlic and cook 1 more minute.
  • Transfer mixture to the bowl with bread and stir in pecans, dried cranberries, thyme, sage, salt and pepper.
  • Whisk together eggs and broth in a medium bowl. Stir over the bread mixture, seasoning with additional salt and pepper to taste. Add additional broth, as need to ensure the bread is hyrdrated.
  • Transfer to prepared baking dish.
  • Cut butter into small pieces and dot over the bread mixture.
  • Spray parchment paper with oil and place on top of dish. Cover with foil.
  • Bake for 25 minutes.

Notes

Tips & Tricks for Perfect Gluten Free Stuffing

  • You can used purchased gluten free bread, but I like a thicker cut bread, because it absorbs flavors better. I used this Quinoa Bread Recipe.  (I left the sesame seeds off.)
  • Bread may be dried in the oven up to 3 days ahead of time. Allow to cool completely and store in a zip top bag.

Variations for Gluten Free Stuffing: 

  • Use 3 Granny Smith apples, 1 cup diced roasted chestnuts, 1/2 cups dried cranberries, 1 tablespoon chopped fresh sage, and 1 tablespoon chopped fresh thyme.
  • Add in 1 pound ground turkey sausage for a more hearty dish.
  • Mix in 1 1/2 cups of Wild Rice and 1 pound sautéed diced mushrooms.

Nutrition

Calories: 238kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 525mg | Potassium: 122mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2120IU | Vitamin C: 4.1mg | Calcium: 64mg | Iron: 0.8mg