Gluten Free Stuffing

A delicious, gluten-free stuffing with all the classic flavors of sage and thyme, perfect to grace the holiday table.

Course Side Dish

Cuisine American

Keyword gluten free sourdough stuffing, gluten free stuffing

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 413kcal

Author Lisa

Prepare and bake gluten-free sourdough bread if making from scratch.
Preheat oven to 350.
Melt butter in a cast iron skillet or pan.
Cut bread into one-inch slices, then into one-inch chunks.
Spread bread cubes onto a parchment-lined baking sheet and pour about half of the melted butter over the bread pieces. Toss together.
Bake for twenty minutes, stirring halfway in between so the bread doesn’t burn. You want it to get nice and toasty.
Dice celery and onions, then place into pan with the remaining melted butter over medium-low heat.
Sauté until they are a little soft, around 5-10 minutes.
Chop fresh thyme and sage, then add to veggies. Or sprinkle in dried herbs.
Add salt and pepper.
Pull the toasted bread out of the oven.
In a large bowl, whisk together one cup of chicken broth and eggs.
Add toasted, gluten-free bread and the sautéed vegetables to the bowl, mix, and allow the liquid to be absorbed by the bread for a few minutes. If the mixture seems dry, add another 1/2 cup to one cup of broth.
Pour the stuffing back into the cast iron skillet (or baking dish) and bake for 25-35 minutes, until it starts to turn golden brown.

*The type of bread you are using may determine the amount of liquid needed. Some breads absorb more than others. I suggest starting with one cup of broth, then after adding the bread determine if 1/2 to one cup more need to be added.
I love using fresh herbs, and thankfully sage is very frost tolerant and easily still growing in November. But if you don’t have access to fresh herbs, no worries - just substitute for dried.
To make this dairy-free, substitute the butter for olive oil.
The amount of salt added will depending on what type of broth you use and how much sodium it includes. Homemade broth will most likely have less salt and may need more. Where as store-bought broth has much more sodium and less salt may be needed. Salt to taste.