It wouldn't be Thanksgiving without gluten-free stuffing. Full of herbs and aromatics, this savory side is the perfect complement to your turkey!
Gluten-free dressing for Turkey, Gluten-free stuffing, Thanksgiving Stuffing
Katie Olesen | Wheat by the Wayside
chicken or vegetable broth
Turn oven to 350°F. Cut bread into 1-inch cubes. Spread onto non-stick baking sheet and toast for 20-30 minutes or until bread cubes are dry and lightly browned, like a crouton.
Melt butter over medium heat. Sauté onions and celery until tender, about 5 minutes.
Whisk together the broth, eggs, poultry seasoning, salt, and pepper.
Gently combine the bread cubes, sauteed vegetables, and broth mixture. Pour into a greased 9x13 pan. Let sit for about 15 minutes to allow the bread to soak up the broth mixture.
Bake for 45 minutes or until stuffing is browned, hot and sizzling in the center.
Make the stuffing
one day ahead
Make the stuffing all the way up to the point of baking. Refrigerate the unbaked casserole. To bake, bring the dish room temperature and bake according to the recipe.
the stuffing. Bring the dish to room temperature and reheat at 350° for approximately 30 minutes.
Toast the bread cubes, sauté the vegetables, and combine the remaining ingredients. Refrigerate the vegetables and broth mixture. On the day of combine the stuffing ingredients and bake.
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