Description
A flavorful and moist gluten-free stuffing recipe made with Canyon Bakehouse Heritage Style Honey White bread, fresh herbs, and a blend of vegetables. Perfect for holiday meals or as a comforting side, this stuffing can be baked or finished on the stovetop, offering versatility for any kitchen setup.
Ingredients
Scale
Gluten-Free Bread
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread (or 9 cups of bread cubes)
Vegetables & Herbs
- 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
Fats & Liquids
- ¾ cup butter (or dairy-free butter)
- 2 cups chicken or vegetable broth (3 cups for a wetter stuffing)
Instructions
- Dry the Bread: Let bread slices air dry for 1 to 2 hours or up to 2 days to achieve the desired dryness. Then cut into 1-inch pieces to create perfect bread cubes for 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 5-7 minutes.
- Add Seasonings: Stir in the dried thyme, ground sage, rosemary, salt, and pepper. Adjust seasonings to taste, ensuring the vegetable mixture is flavorful.
- Combine Bread Cubes: Add the bread cubes to the Dutch oven and mix thoroughly to coat all pieces evenly with the butter and herbs.
- Add Broth: Drizzle the chicken or vegetable broth over the bread mixture, tossing gently until the bread is well moistened. For a wetter consistency, add 3 cups of broth instead of 2.
- 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 top is golden and the stuffing is heated through.
- Optional Turkey Stuffing: If stuffing a turkey, omit the broth as the turkey juices will moisten the stuffing during roasting.
- Alternative Stovetop Finish: Instead of baking, cover the Dutch oven and cook over medium heat for 3-5 minutes. Stir and cook an additional 1-2 minutes until the broth is absorbed and the stuffing is hot throughout.
Notes
- If you don’t have a Dutch oven, you can prepare this stuffing in a large boiling pot or heavy pan.
- This stuffing holds up well inside a turkey but may become mushy; omit broth if stuffing the turkey to rely on turkey drippings for moisture.
- Both fresh and stale gluten-free bread work well in this recipe.
- Chicken or vegetable broth can be used interchangeably based on preference or dietary needs.
- For added flavor, turkey drippings can replace broth in the recipe.
- Adding ½ to 1 pound of cooked sausage can enhance the stuffing’s taste.
- To finish on the stove, cover and cook 3-5 minutes, stir, then cook 1-2 minutes longer until broth is absorbed.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
