Gluten-free Stuffing
It wouldn't be Thanksgiving without gluten-free stuffing. Full of herbs and aromatics, this savory side is the perfect complement to your turkey!
Ingredients
- 16 ounces gluten-free bread 1 loaf
- ½ cup butter, 1 stick
- 1 onion, diced
- 3 stalks celery, diced
- 2 ½ cups chicken or vegetable broth
- 2 eggs
- 1 ½ teaspoons poultry seasoning
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- 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.
Notes
Make the stuffing one day ahead:
- Option 1: 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.
- Option 2: Make and bake the stuffing. Bring the dish to room temperature and reheat at 350° for approximately 30 minutes.
- Option 3: 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.
Nutrition
Calories: 228kcal