Thanksgiving is coming up! Perhaps you will be watching the parade on TV or just enjoying the giant meal. Either way, Thanksgiving is a day most of us will be stuffing ourselves silly. Hopefully, this Easy Gluten-Free Stuffing recipe will assist in keeping your table a little healthier this year!
Fun Fact: In the South stuffing is actually called ‘dressing’.
Stuffing has been around for a long time! Sometime between the 2nd century BC and the 1st century AD, there was a chef who published a cookbook that contained recipes on stuffing an animal with some form of early stuffing. Since then we see more animal stuffing recipes and meals shared in different parts of Europe before coming to the United States. Written records in the US as far back as 1836 mention Thanksgiving stuffing. Yet it was Stove Top’s mass production of boxed stuffing in the 1970s, that many say is what brought about adding stuffing to more American plates.
Moreover, this stuffing recipe will be better than any boxed stuffing! I hope whoever you share this dish with this year will enjoy it like I will!
Gluten Free Stuffing
- 1 Loaf Gluten-Free Bread 12oz-18oz, sliced into small cubes
- 2 tbsp Olive Oil extra virgin
- 1/4 cup Butter substitution bellow
- 1 large Onion, chopped (1 1/4 cups)
- 3 stalks Celery, chopped (1 cup)
- 2 cloves Garlic, minced
- 1 tsp Dried Thyme
- 1/2 tsp Ground Sage
- 1/4 – 1/2 tsp Ground Pepper
- 1 tsp Gluten-Free Soy Sauce optional
- 2 Eggs
- 1 1/2 cups Chicken Stock
- Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
- In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and ¼ teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, ¼ teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
- **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
- Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
- Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9×13 baking dish and cover tightly with tin foil.
- Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!
And there you have it, an Easy Gluten-Free Stuffing recipe – a better alternative to the bread-heavy original.
See Our Previous Recipe: Artichoke Dip
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