Gluten Free Bread Stuffing Recipes

GLUTEN FREE BREAD STUFFING

Gluten Free Bread Stuffing image

This Classic Gluten Free Bread Stuffing combines cubes of bread, onion, and celery with seasoning to make the perfect side to your turkey meal.

Provided by Jeanine Friesen

Time 50m

Number Of Ingredients 9

Ingredients

8 cups gluten-free bread cubes (1 loaf)
1/2 cup butter or margarine
2 stalks celery, chopped
1 small onion, diced
1 1/2 teaspoons poultry seasoning
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup gluten-free chicken or vegetable broth

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 STUFFING

Gluten-Free Stuffing image

Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 4h20m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1/4 cup butter, cubed
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
1-1/2 pounds day-old gluten-free bread, cubed
2 large eggs, lightly beaten
1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth

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.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

CLASSIC GLUTEN-FREE STUFFING

Classic Gluten-Free Stuffing image

Provided by Shauna Ahern

Time 55m

Yield 8 servings

Number Of Ingredients 12

Ingredients

8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
2 cups turkey or chicken stock
3 large eggs
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ribs celery, diced
1 large onion, diced
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper
Gravy, for serving

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 THANKSGIVING STUFFING

Gluten Free Thanksgiving Stuffing image

I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!

Provided by TessaDomesticDiva

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (1 pound) loaf gluten-free bread (such as Udi's® Millet-Chia bread)
3 tablespoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
¾ teaspoon salt
ground black pepper to taste
2 cups gluten-free chicken broth
2 large eggs

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.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 30.8 g, Cholesterol 47.8 mg, Fat 12.4 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 490 mg, Sugar 3.2 g

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