Description
This Gluten-Free Stuffing recipe offers a savory, herb-infused bread casserole that’s perfect for holiday meals or any time you want a comforting side dish. Made with Canyon Bakehouse Heritage Style Honey White bread cubes and a blend of fresh vegetables and aromatic herbs, it’s baked to perfection with a savory broth that keeps it moist and flavorful. The recipe is adaptable for both vegetarians and meat-eaters and can be easily finished on the stove or baked in the oven.
Ingredients
Scale
Gluten-Free Bread
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White or 9 cups of bread cubes
Vegetables and Fat
- ¾ cup butter (or dairy-free butter)
- 1 medium yellow onion, chopped
- 4 sticks celery, thinly sliced
Herbs and Seasonings
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
Liquid
- 2 cups chicken or vegetable broth (3 cups for wetter stuffing)
Instructions
- Prepare the Bread: Allow the bread slices to air dry for 1 to 2 hours, or up to 2 days depending on desired dryness. Then cut into 1-inch cubes to create the base for your stuffing.
- Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add the chopped onion and thinly sliced celery, cooking until the onion becomes soft and translucent, about 5 to 7 minutes.
- Add Herbs and Seasonings: Stir in dried thyme, ground sage, rosemary, salt, and pepper, adjusting seasoning to taste for a balanced herbaceous flavor.
- Combine Bread and Vegetables: Add the bread cubes to the Dutch oven, mixing until all bread pieces are evenly coated with the butter and herb mixture.
- Add Broth and Mix: Drizzle the chicken or vegetable broth over the bread mixture, tossing well until everything is evenly moistened. For a stove-top finish, cover and cook 3-5 minutes, then stir and cook an additional 1-2 minutes until broth is absorbed.
- Bake the Stuffing: Transfer the mixture to a greased 2.5-quart casserole dish. Bake in a preheated oven at 350°F (180°C) for 35 to 45 minutes until the stuffing is cooked through and the top is golden. If using in a turkey, omit the broth as turkey juices will moisten the stuffing.
Notes
- If you don’t have a Dutch oven, any large pot or pan will work for the initial sauté and mixing steps.
- This stuffing can be cooked inside the turkey, but it may turn out mushy; if stuffing the bird, omit the broth to rely on turkey drippings for moisture.
- Fresh or slightly stale gluten-free bread may be used interchangeably depending on your preference.
- Both chicken and vegetable broth are great options depending on dietary needs or preferences.
- Turkey drippings can replace broth to enhance flavor when cooking the stuffing separately.
- For additional richness, consider adding ½ to 1 pound of cooked sausage to the mixture before baking.
- To finish the stuffing on the stove instead of baking, cover the mixture and cook for 3-5 minutes, then stir and cook another 1-2 minutes until broth is absorbed and stuffing is heated through.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
