Happy Thanksgiving – Classic Gluten Free Stuffing


My family and I would like to wish you and your family a Healthy and Happy Thanksgiving. We have a lot to be thankful for and you are at the top of the list.

One of my favorite Thanksgiving traditions is that my aunt and I always make the stuffing for the turkey together.  Over the years we have made many different types but today we created a delicious gluten free version of this classic dish to share with you. We have a couple vegetarians at our table this year so I used vegetable stock and will bake theirs in a buttered casserole dish.

My favorite stuffing is the kind that is roasted in the cavity of the turkey and gets all that poultry goodness flavor in it. What way do you you like to enjoy your Thanksgiving stuffing? Click here and share with me.

Classic Gluten Free Stuffing
Serves 12
A gluten free version of a Thanksgiving classic.
Write a review
Prep Time
1 hr 25 min
Cook Time
1 hr
Total Time
2 hr 25 min
Prep Time
1 hr 25 min
Cook Time
1 hr
Total Time
2 hr 25 min
3 - 12 oz loaves Udi's Whole Grain Gluten Free Bread, cut into cubes
1/4 cup plus 1 tablespoon fresh sage leaves, chopped
1/3 cup flat leaf parsley, chopped
2 tablespoons fresh rosemary, chopped
2 large onions, diced
1 bunch celery, diced
3 eggs, whisked
1/2 cup butter, melted
4 and 1/2 cups vegetable or chicken stock
1 tablespoon sea salt
2 teaspoons freshly ground pepper
1. Preheat the oven to 275 degrees.
2. Place the diced bread cubes on baking sheets and bake them for about an hour, checking them every 20 minutes and stirring them around. They are done when they are crunchy like croutons. Remove them from the oven and let cool. (see note) Raise the temperature of the oven to 350 degrees.
3. Add everything but the stock into a large bowl and mix it up well. Start adding the stock a little at a time, mixing well with each addition. You can use a wooden spoon but I find it is much easier to use your hands.
4. At this point you can season it to taste.
5. Stuff as much as you can into your turkey before roasting and the rest place in a buttered casserole dish.
6. Bake uncovered until browned on top, about 30 minutes.
7. Enjoy!
I like to dry out the bread cubes the night before I am making the stuffing, this way they have plenty of time to cool.
If you like a drier stuffing use a little less stock.
Kimberly Kate http://kimberlykate.com/



Leave a Reply

Your email address will not be published. Required fields are marked *