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.
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
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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.
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Butter a 13x9x2-inch baking dish, and set aside.
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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.
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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.**
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Uncover the dressing, and continue to bake about 30-40 minutes longer, until set and the top is golden brown and crisp.
Recipe Notes
*I like to use homemade gluten-free sandwich bread. Store brands like Canyon Bakehouse, Udis and Trader Joes will also work. Make sure the bread is thoroughly dried out/toasted per the instructions above.
**DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described, or stuff inside your turkey and bake.