Gluten Free Bread Stuffing Recipes

CLASSIC GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
• Beat the eggs together in a bowl.
• Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
• Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
• Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
• Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
• Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
• Cover with gravy, immediately.

GLUTEN FREE BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a casserole dish and set aside.
• You can let the bread cubes dry out or toast them slightly if you like, but you don't have to. Place bread cubes in a large mixing bowl.
• In a frying pan over medium heat, melt the butter, add the celery and onion and cook until the vegetables are tender. Add the poultry seasoning, parsley, salt, and pepper. Stir to combine.
• Pour the vegetable mixture over the bread cubes and gently stir to coat.
• Pour half of the chicken/vegetable stock over the bread cubes, stirring to coat before adding the remaining stock.
• Transfer stuffing to casserole dish, cover, and bake for 30-40 minutes in preheated oven.

GLUTEN FREE THANKSGIVING STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
• Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
• Bake in the preheated oven until crisp, 12 to 17 minutes.
• Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
• Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

GLUTEN-FREE STUFFING

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.