Tips For Gluten-Free Stuffing
This stuffing is delicious cooked on its own or inside your turkey.* The most important step is drying out your gluten-free bread. The most common complaint that I hear from people about gluten-free stuffing is that it ends up mushy. Properly drying out the bread makes it possible for it to absorb more of the liquid and flavors without turning your stuffing to mush.
You can vary this recipe by adding dried cranberries, nuts, bacon or anything else that you like. Personally, I love adding dried cranberries. I don’t usually cook my stuffing inside my turkey, so I like to drizzle it with the turkey pan drippings after it is done, right before serving, just to add a little extra flavor.
The amount of liquid that you need in the recipe may slightly vary depending on what bread you are using. Heavier, artisan-type breads will absorb more liquid (you may want to toast them a little bit less), and some store-bought sandwich breads may absorb less.
Gluten-Free Stuffing
Ingredients
- 448-600 grams gluten-free sandwich bread, cut into 1" cubes** (about 10 cups)
- 112 grams unsalted butter (or olive oil0)
- 2 medium yellow onions, chopped
- 150 grams carrots, diced
- 150 grams celery, sliced into ¼-inch slices (or 1½ cups)
- 4 cloves garlic, smashed and minced
- ½ cup flat-leaf parsley, chopped
- 2 tablespoons fresh sage, chopped (or 1 tsp dried)
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- 130 grams cranberries, dried (optional)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 900 grams low-sodium chicken broth or vegetable broth (divided- see instructions)
- 2 large eggs (can sub aquafaba)
Instructions
- Preheat oven to 250 degrees. Place the bread in a single layer on a baking sheet. Bake about one hour, stirring occasionally, until bread is dried out. Let the bread cool, and then transfer to a large bowl. You can do this step up to a week ahead.
- Butter a 13x9x2-inch baking dish, and set aside.
- Melt butter (or olive oil) in a large skillet over medium-high heat. Add onions, garlic, carrots and celery. Stir about 10 minutes until just beginning to brown. Add to the bowl with the bread, and stir in parsley, sage, rosemary, thyme, cranberries (if using), salt and pepper. Drizzle in 350 grams of broth, and toss gently. Let cool.
- Preheat oven to 350 degrees. Whisk another 350 grams of broth with the eggs in a small bowl. Add broth/egg mixure to bread mixture; fold gently until thoroughly combined. If the mixture seems dry, drizzle in more broth as needed. Transfer to a prepared dish, cover with foil and bake about 35 minutes, until an instant-read thermometer inserted into the center of dressing registers 160 degrees.**
- Uncover the dressing, and continue to bake about 30-40 minutes longer, until set and the top is golden brown and crisp.
I made this for the first time last year and it is very close to my old family recipe. Everyone loved it!
Best stuffing ever; easy, moist, flavorful, and pretty with cran raisins.
My family loves this stuffing – GF or not.
Positively the best
stuffing recipe ever! Even gluten eating friends and family want the recipe.
Made with sandwich bread recipe. Great!
Perfect recipe!
I made this stuffing for Easter and I will never go back to store bought stuffing mixes. The instructions are perfect. I made the bread cubes and sauteed the veggies ahead of time. I used dried herbs instead of fresh (all I had on hand), and the stuffing got rave reviews from all my guests, including the gluten eaters! Thank you!
I love this recipe. I’ve made it twice, and even my gluten eating husband prefers this to any other homemade stuffing. I cut up the veggies and dry the bread a day or two before baking. I absolutely love the option to partially bake the day before, and finish baking the day of eating. Great as leftovers too!
I’ve made Chef Alina’s dressing for 3 years now. Everyone wants leftovers, including those who eat gluten. Usually I make it with store bought bread, but this year I made Chef Alina’s sandwich bread the day before and used that for the dressing. It’s good no matter what, but fresh homemade bread really elevates it to an heirloom recipe.
Made this for my very picky family last year, it was requested this year!