This easy-to-make GF stuffing is perfect for Thanksgiving!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Dinner, Lunch, Side Dish
Cuisine: American, Thanksgiving
Keyword: Autumn, Gluten Free, Thanksgiving
Calories: 262kcal
Ingredients
1Loaf Gluten-Free Bread12oz-18oz, sliced into small cubes
2tbspOlive Oilextra virgin
1/4cupButtersubstitution bellow
1large Onion, chopped(1 1/4 cups)
3stalks Celery, chopped(1 cup)
2cloves Garlic, minced
1tspDried Thyme
1/2tspGround Sage
1/4 - 1/2tspGround Pepper
Salt
1tspGluten-Free Soy Sauceoptional
2Eggs
1 1/2cupsChicken Stock
Instructions
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 9x13 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!
Notes
MAKE IT DAIRY-FREE: Use vegan butter in place of the regular butter.MAKE IT SOY-FREE: Omit the soy sauce.Most of this stuffing can be made in advance. I like to toast the bread and make the celery/onion mixture the night before. Let the bread sit at room temperature until the next day and refrigerate the onion/celery mixture. Then just make the egg/stock mixture, mix everything together and bake!Original Recipe: https://meaningfuleats.com/easy-gluten-free-stuffing-dairy-free/#recipe-card