Description
This Easy Gluten-Free Stuffing recipe is a flavorful, classic side perfect for holiday feasts or any special meal. Made with gluten-free bread cubes toasted to perfection and combined with sautéed onions, celery, and aromatic herbs, then baked until golden and delicious, this dish satisfies both gluten-free and comfort food cravings.
Ingredients
Scale
Bread
- 1 loaf gluten-free bread (12oz-18oz, sliced into small cubes)
- 2 tablespoons olive oil
- salt (a pinch for bread tossing)
Vegetables & Herbs
- 1 large onion (chopped, about 1 1/4 cups)
- 3 stalks celery (chopped, about 1 cup)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 – 1/2 teaspoon ground pepper
- salt (about 1/2 teaspoon divided)
Other
- 1 teaspoon gluten-free soy sauce (optional)
- 1/4 cup butter
- 2 eggs
- 1 1/2 cups chicken stock
Instructions
- Toast Bread Cubes: Preheat your oven to 300°F. Place the gluten-free bread cubes on a rimmed baking sheet, drizzle with olive oil, add a pinch of salt, and toss to combine evenly. Bake for 30-35 minutes, stirring every 10 minutes, until the bread is dry and slightly toasted. Remove and let cool.
- Sauté Vegetables and Aromatics: In a skillet over medium-low heat, melt the butter. Add chopped onions, celery, and 1/4 teaspoon salt. Cook for about 15 minutes until the vegetables are completely soft. Stir in the minced garlic, dried thyme, ground sage, ground pepper, an additional 1/4 teaspoon salt, and gluten-free soy sauce if using. Cook for another 1-2 minutes, then remove from heat.
- Prepare Egg and Stock Mixture: Increase oven temperature to 375°F. Warm the chicken stock in the microwave or on the stovetop until just simmering. In a bowl, whisk eggs until smooth. Gradually pour the hot chicken stock into the eggs in a slow stream while continuously whisking to temper the eggs and prevent scrambling.
- Combine Mixtures: In a large bowl, gently stir together the toasted bread cubes, sautéed vegetable mixture, and the stock-egg mixture until well combined without crushing the bread cubes.
- Bake the Stuffing: Transfer the mixture to a greased 9×13-inch baking dish and cover tightly with aluminum foil. Bake covered for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden and toasted. Serve warm and enjoy.
Notes
- This recipe is an easy and flavorful gluten-free stuffing that’s perfect for holiday meals or everyday comfort food.
- You can make the vegetable mixture a day ahead and store it in the refrigerator; keep the toasted bread at room temperature until ready to combine and bake.
- Using gluten-free soy sauce is optional but adds a nice depth of flavor.
- Ensure bread cubes are well toasted to avoid sogginess in the final dish.
- This recipe yields about 8 servings and can easily be doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 4 g
- Sodium: 354 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 66 mg
