Gluten-Free Stuffing

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4.95 from 20 votes

Gluten-Free Stuffing

Servings:

Calories: 252kcal

Author: Alina Eisenhauer

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.

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.

Nutrition