Classic Gluten-Free Stuffing
This gluten-free bread stuffing is easy to make and delicious to enjoy at Thanksgiving or the holidays. Baked in a casserole dish or stuffed into your turkey, this cozy herb stuffing is gluten-free and easily dairy-free for all to enjoy.
Servings: 8
Calories: 222kcal
Ingredients
- 4 tablespoon salted butter, softened use dairy-free if required
- 1 small onion, diced
- 4 stalks celery, halved lengthwise and chopped
- 1 loaf gluten-free bread, cubed
- ⅔ cup milk, plus more as needed I use about 1 cup total. Use dairy-free if required.
- ½ cup vegetable broth
- 1 egg, whisked
- 2 teaspoon poultry seasoning
- ¾ teaspoon salt add an extra ¼ teaspoon if using unsalted butter
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
To bake in a casserole dish
- Preheat the oven to 400˚F. Grease a 9”x13” inch casserole dish with 2 tablespoon butter. At the same time, heat 2 tablespoon of butter in a skillet on medium heat.
- Add the onion and celery to the skillet. Cook for 7-10 minutes until softened, stirring occasionally.
- Place the cubed gluten-free bread in a large bowl. Add the cooked onion and celery along with the remaining ingredients. Mix together with your hands. Add more milk as needed. The mixture should be fairly saturated and you should be able to squeeze a handful into a ball.
- Transfer the stuffing to the casserole dish and cover with tin foil. Bake for 35 minutes covered and an additional 10-15 minutes uncovered until golden brown. Remove from the oven and serve immediately.
To stuff in a turkey
- Prepare the stuffing through step 3 above. Clean and prepare your turkey with seasonings you like. When ready, stuff the stuffing into the cavity then tie the turkey legs together. Bake according to the size of your turkey. Stuffing must reach an internal temperature of 165ºF to be safe to consume. Rest the turkey and remove the stuffing to a dish. Serve immediately and enjoy.
Notes
- Gluten-free bread: Any gluten-free bread that you have access to should work, they may just absorb liquid slightly differently. I have used Aidan's Gluten Free, Little Northern Bakehouse, and Schar successfully in this recipe.
- Dairy-free: Use your favourite dairy-free butter and milk to make this recipe dairy-free. I recommend soy or cashew milk for the most neutral flavour.
- For a crowd: Double this recipe for more servings at a holiday gathering. If you are stuffing a large turkey, I also recommend doubling this recipe.
- Make ahead: Stuffing can be made through step 3 and refrigerated up to 24 hours before cooking. Cooked stuffing may be reheated in the oven at 350ºF for 10-15 minutes with a small amount of water to avoid drying.
- Storage: Stuffing will keep in a closed container in the fridge for 2-3 days.
- Freezing: Cooked stuffing can be frozen for up to 1 month. Thaw in the fridge overnight and reheat in the microwave or oven.
Nutrition
Calories: 222kcal | Carbohydrates: 31g | Protein: 3.8g | Fat: 8.8g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 576mg | Potassium: 127mg | Fiber: 2.3g | Sugar: 5.6g | Vitamin A: 89IU | Vitamin C: 1.4mg | Calcium: 59mg | Iron: 1.3mg