Gluten Free Stuffing
Gluten Free Stuffing is PERFECT for the holidays, made with gluten free bread toasted and mixed with butter, savory vegetables, sweet dried cranberries, and apples, then seasoned with fresh herbs and baked until golden brown!
Servings: 10 servings
Calories: 452kcal
Equipment
- 1 large sheet pan (or 2 half-sheet pans)
- 1 large saute pan
- 1 large mixing bowl
- 1 9x13-inch baking dish
Ingredients
- 12 cups gluten free bread cubes (about 1 1/2 - 2 loaves)
- 2 tablespoons extra virgin olive oil
- 2 cups celery diced
- 1 medium Vidalia onion diced
- 2 medium parsnips peeled and diced
- 1 medium granny smith apple cored, cut into small pieces
- 3 medium garlic cloves minced
- 1/2 teaspoon dried sage
- 1 tablespoon fresh thyme leaves
- 3 large eggs beaten
- 1 cup dried cranberries
- 1/4 cup fresh parsley chopped
- 1 cup unsalted butter melted
- 3 cups chicken broth gluten free, low sodium
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 300°F, and line a baking sheet with parchment paper. Place the bread cubes on the sheet pan and bake for 20-25 minutes, stirring with a spatula half way through.
- While the bread is toasting in the oven, add olive oil to a large saute pan over medium-high heat. Add the celery, onion, and parsnips to the pan and saute until softened, about 5 minutes, stirring often. Stir in the spices, garlic, and apple pieces and cook another 2-3 minutes. Remove the pan from the heat and set aside.
- In a large mixing bowl, add the bread cubes, thyme, and eggs. Stir until the bread is coated in the egg mixture.
- Grease the baking dish, and pour the bread cubes, cranberries, parsley, and onion mixture into the pan. Use a spatula to mix everything together until combined.
- Pour the melted butter and the broth evenly over the stuffing mixture, and cover with aluminum foil. Increase the oven temperature to 375°F.
- Bake for 30 minutes, then remove the foil and cook for an additional 10 minutes, or until golden brown.
Notes
Click on the time in the instructions to start a timer!
*The nutrition information can vary depending on what gluten free bread you use, this is a rough estimate*
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Keep some broth warm on the stove while the stuffing is cooking. When you take the cover off after 30 minutes of baking, ladle some broth onto the stuffing as-needed to keep it moist while it finishes cooking.
- If you don't have fresh herbs, you can use dried ones. If you have a tablespoon of fresh herbs, use 1 teaspoon of dried (or slightly less for ground herbs).
- Try to cut the vegetables and apple pieces to about the same size, so they finish cooking around the same time.
- Different gluten-free breads absorb liquid at different rates. Add the broth a little at a time until the mixture feels moist but not soggy. Don't be afraid to add more as-needed while it's cooking.
Nutrition
Calories: 452kcal | Carbohydrates: 49g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 443mg | Potassium: 401mg | Fiber: 5g | Sugar: 17g | Vitamin A: 910IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 3mg
