Traditional Gluten Free Thanksgiving Stuffing
Heavily seasoned with fresh herbs and spices to provide all of the flavor you'd expect in a Traditional Thanksgiving Stuffing and this one happens to be gluten free too!
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Ingredients
- 18 ounce loaf of gluten free sandwich bread (I use Canyon Bakehouse brand)
- 4 tbsp butter or dairy free alternative (For more butter flavor add up to 8 tbsp to the pan)
- 1 cup celery (small dice)
- 1 heaping cup sweet onion (small dice)
- 3-4 tsp garlic (finely chopped)
- ⅓ cup fresh parsley (finely chopped)
- ¼ cup fresh sage leaves (finely chopped)
- 2 tbsp fresh thyme leaves (pulled from tough stems)
- 2 eggs
- 3 cups chicken stock or broth (you can sub vegetable broth)
- 1 tbsp chicken bouillon (I use Better Than Bouillon Roasted Chicken Base)
- salt and pepper to taste
Drizzle Topping:
- 4 tbsp butter
- 1 tsp garlic powder
Instructions
- Preheat oven to 275 degrees. Grease a 9 x 13 pan.
- Cut slices of bread into 1/2" to 1 " cubes. Spread cubes of bread out on dry baking sheets and toast in the oven for 30-40 minutes. They need to be dried out some, but don’t need to be as dry as croutons. The length of time in the oven will depend on how moist the bread is to begin with.
- In a saute pan over medium heat, melt the butter. Cook the onions and celery until they are slightly softened. Season with salt & pepper. Add the garlic and stir. Once it becomes fragrant, add the fresh herbs. Turn off the heat and stir it all to combine the ingredients evenly.
- In a medium bowl, mix your eggs, chicken bouillon and 2 cups of the chicken stock.
- Place your bread cubes in a very large bowl. Pour the onion and herb mixture over the bread cubes and stir to incorporate them.
- Begin slowly adding the egg mixture to the bread mixture. Make sure to get what is in the bottom of the bowl mixed to the top because the egg mixture will sink right to the bottom. Continue adding the egg mixture and go on to the additional chicken stock if needed. When the bread is softened and looks pretty wet, stop adding the egg/stock. You may not need all of it. Season with additional salt and pepper if your chicken stock is low in salt & mix through. Pour the bread mix into a greased 9 x 13 pan.
- Increase the heat on your oven to 350 degrees.
- In a small microwavable bowl, combine the butter & garlic powder. Heat for 30 seconds to a minute until the butter melts. Stir well and drizzle over the top of the stuffing mixture.
- Place the stuffing in the oven and bake for 30-40 minutes or until the center is fully cooked and it is browned on top. You may need to cover it with foil part way through baking to prevent it from over browning.
Nutrition
Calories: 199kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 514mgPotassium: 154mgFiber: 2gSugar: 2gVitamin A: 508IUVitamin C: 9mgCalcium: 134mgIron: 2mg
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