Description
This Gluten-Free Stuffing recipe offers a classic holiday side made with Canyon Bakehouse Heritage Style Honey White bread cubes, sautéed vegetables, and aromatic herbs. Perfectly moist with chicken or vegetable broth, it’s easy to prepare with options to bake in the oven or finish on the stovetop. Ideal for gluten-sensitive cooks wanting a traditional yet safe stuffing that’s flavorful and versatile.
Ingredients
Scale
Stuffing
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread or 9 cups gluten-free bread cubes
- ¾ cup butter or dairy-free butter
- 1 medium yellow onion, chopped
- 4 sticks celery, thinly sliced
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups chicken or vegetable broth (use 3 cups for a wetter stuffing)
Instructions
- Prepare Bread Cubes: Let the gluten-free bread slices air dry for 1 to 2 hours, or up to 2 days depending on dryness, then cut into 1-inch pieces.
- Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add chopped onion and sliced celery, cooking until the onion is soft and translucent.
- Add Seasonings: Stir in dried thyme, ground sage, rosemary, salt, and pepper. Adjust seasonings if desired for extra flavor.
- Combine Bread and Vegetables: Add the bread cubes to the pot and mix thoroughly until the cubes are evenly coated with the butter and seasonings.
- Add Broth: Drizzle the chicken or vegetable broth over the bread mixture and toss gently until well combined. For stuffing inside a turkey, omit broth as the turkey juices will moisten the stuffing.
- Bake the Stuffing: Transfer the mixture to a greased 2.5-quart casserole dish and bake in a preheated oven at 350°F (180°C) for 35 to 45 minutes until hot and set with a golden crust.
- Alternative Stove Finish: Instead of baking, cover the pot and cook on the stove for 3–5 minutes, stir, and then cook for another 1–2 minutes until the broth is absorbed and stuffing is heated through.
Notes
- If you don’t have a Dutch oven, a large pot or pan can be used for cooking the stuffing on the stovetop.
- When stuffing a turkey directly, omit broth to prevent mushiness—the turkey’s natural juices will moisten the bread cubes.
- Fresh or stale gluten-free bread works equally well in this recipe.
- Chicken or vegetable broth can be used, or turkey drippings for added flavor.
- For a meatier option, add ½ to 1 pound of cooked sausage to the stuffing mixture.
- To finish on the stove rather than baking, cover and cook for 3-5 minutes, stir, then cook another 1-2 minutes until liquid is absorbed.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
