Description

Our favorite stuffing recipe! This Classic Gluten-Free Stuffing hits all the right notes. It’s the perfect base recipe + there are lots of ways to change it up! (see my notes for ideas)

Ingredients

Scale

1 (12-14 oz.) loaf gluten-free bread (like Glutino, Canyon Bakehouse, or Trader Joe’s brand)
2 stalks celery, sliced or diced
1 small onion, diced
1 clove garlic, minced
4 Tablespoons olive oil, melted ghee, or melted butter
1/2–1 teaspoon fresh rosemary
1/2–1 teaspoon fresh thyme
1/4–1/2 teaspoon dried sage
salt and pepper
2 cups chicken broth or vegetable broth
1 egg
Optional Mix-Ins: 4-6 oz. of cooked, crumbled sausage, 1 small apple (diced), or 1/4-1/2 cup dried fruit (like dried cherries or dried cranberries)

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Instructions

DRY OUT THE BREAD. Preheat oven to 250 degrees. Cut the loaf of bread into small (about 1-inch) cubes. Spread out bread cubes in a single layer on a baking sheet. Bake 50-60 minutes or until completely dried out (bread shouldn’t be browned). Let cool completely before proceeding to the next step. (*You can dry your bread out a day ahead of time)
PREP YOUR STATION. Preheat oven to 350 degrees F. Grease a 2 quart (or 8×8″) baking dish.
SAUTEE THE VEGGIES. Heat olive oil or melt butter or ghee in a medium pan over medium heat. Add celery and onion (and apple, if using) and sauté 6-8 minutes, or until very tender. Add garlic & cook 1 minute more. Sprinkle with fresh herbs, salt, and pepper.
ASSEMBLE THE STUFFING. If using sausage or dried fruit, stir into the sautéed vegetables mixture. Taste and add additional herbs as desired. Add dried bread cubes to a large bowl. Stir in sautéed veggie mixture. In a bowl or liquid measuring cup, whisk together broth and egg. Pour broth mixture over stuffing mixture & fold in gently, working carefully not to smash the bread. When much of the broth has been absorbed, gently pour mixture out into your prepared pan and shake to distribute evenly. Cover baking dish with foil.
BAKE covered at 350 degrees for 30 minutes, then uncover and cook an additional 10-15 minutes, or until top of the stuffing is golden brown and broth has been absorbed. (If baking in an oven with other items, you may need more time)
SERVE & STORE. Enjoy warm from the oven. Cover leftover stuffing with tin foil or plastic wrap (or transfer to an airtight container) and store leftovers in the fridge 3-4 days.

This recipe makes one 8×8″ or 2 quart baking dish. You can also double it to fit a 9×13″ pan.

Notes

Making This As Stuffing? If you’re putting this inside your turkey, you’ll want to halve the recipe. This recipe makes enough for an 8×8 pan.

Make ahead notes: Oven space is prime real estate at Thanksgiving and, thankfully, stuffing can be largely done ahead of time. I dry out the bread about 1 day ahead of time (you can do 2 days ahead). I also sauté the onions and celery and add the herbs the day before. If you’re adding sausage, you can also brown that the day before. Then, the day of, you simply mix all the parts (vegetable mixture/bread/sausage/add-ins/broth) on Thanksgiving day before popping it in the oven.

Seasonings. I really love using fresh rosemary and thyme here but you can absolutely use dried if you prefer. You’ll want to start with 1/3-1/2 the amount of dried spices.

Add-ins and variations. Every family has their own stuffing preferences, so if you like sausage in your stuffing, you can absolutely add it. Brown and drain your sausage (4-8oz is plenty), then add to the stuffing mixture along with the sautéed veggies. Similarly, if you like adding dried fruit (cherries or cranberries are nice), you can stir in 1/4-1/2 cup along with the other stuffing ingredients.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Side Dish
Method: Oven, Baking
Cuisine: American