Gluten Free Stuffing

Gluten Free Stuffing is a flavor-packed side dish that's a must-have for your holiday dinner table. Nobody would ever guess it's gluten free!

Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine American

Keyword gluten free

Method Baking

Servings

Calories 459kcal

Ingredients

18 oz loaf gluten free white bread sliced into 1/2" cubes, Canyon Bakehouse Mountain White recommended
1 lb gluten free sweet Italian sausage Johnsonville, recommended
1/2 cup (1 stick) butter
1 medium yellow onion chopped
3 ribs celery chopped finely
salt and pepper
4 cloves garlic pressed or minced
2 Tablespoons minced fresh sage
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh rosemary
1 cup freshly grated parmesan cheese
2 eggs whisked
2 cups gluten free chicken stock or broth

Instructions

Spray a 9x13" baking dish, or 2 medium-sized baking dishes (like 8x8" or 9x9"), with nonstick spray then set aside.
Preheat the oven to 350 degrees. Add the bread cubes to a parchment paper lined baking sheet then spread into an even layer and bake until toasted and dried out, 15-20 minutes, stirring halfway through. The bread cubes don’t need to be rock hard like croutons, but should be dry and golden brown. Can be done up to 5 days ahead of time. Cool completely then store in an airtight container.
Meanwhile, heat a large skillet over medium-high heat. Add the sausage then brown (I prefer to leave the sausage in larger hunks vs breaking it down finely) drain, and set aside.
Place the skillet back onto the stove then turn the heat down to medium. Melt the butter inside then add the onion and celery, season with salt and pepper, and saute until the vegetables are tender, 8-10 minutes. Add the garlic and fresh herbs then saute until very fragrant, 2-3 more minutes.
Add the cooked sausage and vegetable mixture to a very large mixing bowl then stir with a spatula to combine. Add the toasted bread cubes and parmesan cheese then stir to combine.
Add the egg and chicken stock or broth to a small mixing bowl then whisk to combine. Drizzle half the mixture over the bread cube mixture then fold until all the liquid has been absorbed. Drizzle in the remaining liquid the fold until all the liquid has been absorbed.
Scoop the stuffing mixture into the prepared baking dish then cover with foil and bake for 20 minutes. Uncover then bake for an additional 25-30 minutes or until the top is golden brown and crispy. Let the stuffing sit and set up for 10-15 minutes before serving.

Notes

The amount of chicken stock/broth called for in this recipe yields a stuffing that's tender in the center and crispy on top. Adjust the amount of stock up or down depending on your preferred stuffing texture.
You may assemble this dish a day ahead of time. Follow instructions up to the point of baking then cover with foil and refrigerate. Let the baking dish sit at room temperature for 30 minutes before baking.

Nutrition