Description
This gluten-free stuffing recipe is a delicious and savory side dish perfect for holiday meals or any comforting dinner. Made with gluten-free bread cubes, fresh vegetables, classic herbs, and a rich gluten-free broth, it offers all the traditional flavors of stuffing without gluten. The stuffing is baked until golden and crisp on top, delivering a hearty and flavorful accompaniment to your favorite main courses.
Ingredients
Stuffing Base
- 1 loaf gluten-free bread, cubed (about 8 cups)
Vegetables and Herbs
- 1/2 cup unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Liquids and Add-ins
- 2 cups gluten-free chicken or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup chopped fresh cranberries (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the stuffing.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the flavor base.
- Incorporate Herbs and Seasoning: Add the dried thyme, sage, rosemary, ground black pepper, and salt to the skillet. Stir well to mix the herbs and spices evenly with the vegetables.
- Mix Bread Cubes: Add the cubed gluten-free bread to the skillet and gently toss to coat the bread with the herb and vegetable mixture thoroughly.
- Add Broth: Gradually pour the gluten-free chicken or vegetable broth over the bread mixture while stirring gently. Add more broth if needed to ensure the bread is moistened but not soggy.
- Mix in Parsley and Cranberries: Stir in the chopped fresh parsley and optional cranberries, then adjust the seasonings to taste to balance the flavors.
- Transfer to Baking Dish: Move the stuffing mixture into the prepared baking dish and cover it with aluminum foil to retain moisture during baking.
- Bake the Stuffing: Bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10-15 minutes to allow the top to crisp and brown slightly.
- Serve Warm: Once baked, serve the stuffing warm alongside your main course for a comforting and flavorful dish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh cranberries add a tart contrast but can be omitted if preferred.
- Make sure your gluten-free bread is sturdy enough to hold up to baking without becoming mushy.
- Adjust the broth quantity to achieve your preferred stuffing moisture consistency.
- Leftover stuffing can be refrigerated and reheated in the oven for best texture.
