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Best ever gluten free stuffing recipe

Best ever gluten free stuffing recipe


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  • Recipes
  • Dish type
  • Side dish
  • Stuffing

Don't save this recipe for Christmas. This is a gluten free stuffing so delicious that you may just have to make it more than once a year!

6 people made this

IngredientsServes: 8

  • 1 (500g) loaf gluten-free bread
  • 3 tablespoons olive oil
  • 2 onions, diced
  • 3 sticks celery, diced
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon salt
  • ground black pepper to taste
  • 475ml gluten-free chicken stock
  • 2 large eggs

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Preheat oven to 170 C / Gas 3. Grease a 3-litre baking dish.
  2. Cut bread into cubes about 2cm square and spread onto a baking tray. Bake in the preheated oven until crisp, 12 to 17 minutes.
  3. Heat olive oil in a large frying pan over medium heat. Cook and stir onions and celery until soft, 8 to 10 minutes. Stir in sage, thyme, salt and black pepper, then remove pan from heat. Add the toasted bread, chicken stock and eggs. Spoon stuffing mixture into the prepared baking dish and cover dish with a lid or aluminium foil.
  4. Bake in the preheated oven for 30 minutes, then uncover and bake about 10 more minutes, until top of stuffing is crisp and lightly browned.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (35)

by Melissa Goff

This was a great recipe. It was soo flavorful and using fresh sage is the key to this recipe. My only dilemma with the recipe was having no gluten-free stock of any kind at last minute on Thanksgiving day in the my house and all my bouillon had some sort of gluten or cornstarch in it...due to an inlaw that can't eat corn...I resulted in, using ham broth. Yes, it was the only source I had to take, so I used a 1 to 1 ratio (1 cup ham broth and 1 cup water) Due to the sodium intake of the broth I just deleted the salt in the recipe. However, it was so yummy and my GF inlaw and others that aren't GF totally enjoyed this recipe to the hilt! It's going to be a repeat happy offender in my house. TY-30 Nov 2013

by pamela

I used homemade turkey stock in lieu of chicken broth and was out of celery, so I added a handful of chopped pecans for crunchiness. My husband loved it, and he's not the gluten-free one in the family.-27 Nov 2012

by lpaulsen1

I followed the recipe exactly, using a loaf of Udi's millet bread and the stuffing turned out so dry I ended up throwing it out. The Udi's bread just never absorbed enough moisture to make it edible.-11 Feb 2013


The Very Best Gluten Free Stuffing Recipe

If you need a gluten free stuffing recipe, you're in the right place! This gluten free stuffing recipe with sausage is so good that nobody will know its gluten free unless you tell them!

This stuffing is perfect for turkey stuffing or just baking on the side as-is (but way tastier than the stuff from Stove Top!).

Whether you need GF stuffing for Thanksgiving, Christmas or just because this recipe will be a hit with everyone!


Gluten-Free Stuffing Recipes (Including Gluten-Free Dressing Recipes)

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Chestnut Stuffing from Gluten-Free SCD and Veggie

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Cauliflower Stuffing from And Love It, Too!

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Crunchy Long Grain and Wild Rice Dressing from Gluten Free Easily

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Easy Quinoa Stuffing Recipe from Simply Quinoa

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Heirloom Chestnut Stuffing from Better Batter

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Herbed Cornbread Thanksgiving Stuffing from Jeanette’s Healthy Living

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Low-FODMAP Turkey Dressing from Delicious As It Looks

Make-Ahead French Bread Stuffing from Tasty Eats At Home

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Mushroom Stuffing from Fearless Dining

Oyster Sourdough Stuffing from Tasty Yummies

Paleo Bacon Cornbread Stuffing from Gluten-Free Fix

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Paleo Thanksgiving Stuffing from Cook Eat Well

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Perfect Thanksgiving Stuffing from Tessa the Domestic Diva

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Surprise Tortilla Chip Stuffing from Gluten Free Easily

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Vegan Cornbread Stuffing from Sarah Bakes Gluten Free


Can I make substitutions in this gluten-free rice stuffing?

Yes! As I mentioned, the Italian Venere rice could be subbed with whatever rice you have on hand (cooked or not cooked up).

  • Rice: I used Italian Black Venere rice, but as I mentioned already above, use whatever rice you have on hand. Wild rice would be really great!
  • Sausage: Turkey sausage was used, but feel free to use pork. OR omit the sausage and it is VEGAN/Vegetarian (make sure to use vegetable broth).
  • Onions: I used red onions, but you could use white, scallions or even shallots.
  • Apples: I had apples on hand to use up, but even pears would be nice.
  • Almonds: You could sub pecans or even walnuts.
  • Cranberries: For the dried cranberries, you could use golden raisins are dried cherries.
  • Coconut Aminos: If you aren’t allergic to soy, use soy sauce. Or leave this out completely.
  • Broth: I had homemade chicken broth on hand, but vegetable broth would work or even water if you don’t have any broth on hand.

If you have leftover steamed rice (as I did), this whole thing will come together in one pan. You could even put it in the oven on 350F for a few minutes to crisp up the top. And in no time you have this extra delicious gluten-free stuffing that could even be made vegetarian/vegan (just omit the sausage and use vegetable broth).

Fall herbs and warm spices infuse the red onions, tart cranberries, sweet squash and apples, crunchy almonds and hearty rice. It all makes for quite a flavorful and beautiful side dish. Could even be a main dish served inside roasted squash. Similar to this Stuffed Acorn Squash with Quinoa, Dried Cranberries, and Pinoli.


The Best Gluten Free Thanksgiving Stuffing

The best ever gluten free Thanksgiving stuffing! Super simple, full of flavor, and you would never know it’s gluten free!

I am SO exciting to share this recipe with you guys! I have always wanted to perfect a gluten free Thanksgiving stuffing, but I was always intimidated! After some trial and error, 3 rounds of testing (and eating lots of leftovers), I am happy to say this stuffing is exactly how I wanted it to be.

It has a subtle maple flavor while still being perfectly savory, and chopped pecans for some added texture and crunch. The blend of herbs and seasonings brings out the most amazing flavor, and everything ties to together so perfectly.

The top gets a little browned and a bit crunchy/toasty, while the inside stays perfectly moist (but not too wet).

Can I make this with regular bread?

Yes! Although I haven’t tried it myself, I think this would work perfectly fine with regular bread if you don’t need it to be gluten free. I actually think this would be delicious with sourdough bread!

Can I leave the pecans out?

Yes- they add a delicious texture and crunch, and go well with the subtle maple flavor, but you can skip them if you need this to be nut free!

Can I make this dairy free?

If you have a vegan butter than you use and love, go for it! I would just make sure it’s not one that has a strong coconut flavor or anything, but instead use one that tastes as similar as possible to regular butter.

Can I make this vegan?

Unfortunately no. You will need the eggs for this recipe to act as a binder for the stuffing! However, if you need this to be vegetarian and eggs are ok, you can use veggie broth in place of chicken broth!

I’ve included instructions for making ahead, as well as reheating leftovers, so be sure to check those out if you need some tips for planning ahead!

I truly cannot wait to hear what you guys think of this one. Please let me know if you bring this to your Thanksgiving tables- it makes me so happy to hear when you make my recipes for holidays :). Be sure to leave a comment and rating below if you give this stuffing a try! Love you all! xo


HOW TO COOK STUFFING SEPARATELY

  • Loaf tin: Super-convenient, a stuffing loaf is easy to carve and also retains lots of its moisture as it cooks.
  • Shallow round dish: If you want guests to help themselves make your stuffing in an ovenproof dish that can be taken straight to the table.
  • Muffin tray: Individual portions of stuffing, baked in a muffin tray, is a fun way to get perfect portions. You can decorate each one with a bay leaf and cranberries, too.
  • Stuffing balls: Make little festive balls of stuffing to pile up in an impressive pyramid in the middle of your table.
  • Wrapped in pancetta: If you want to go the next level, shape your stuffing into a long sausage shape and then wrap it in pancetta before baking, to retain the juices and add even more flavour.

Gluten Free Stuffing

I’ve gone without stuffing for the last few years but not this year. This Thanksgiving we’re having this delicious Gluten Free Stuffing. I think it’s my favorite part of the whole dinner besides the Pumpkin Pie . I prefer my Gluten Free Stuffing to be more Traditional, So I make make a basic Stuffing without adding a lot to it. If you’re feeling adventurous, you could try adding Sliced Apples and Sausages, Dried Cranberries and Bacon or Pecans and Figs.

When making Gluten Free Stuffing I like to use whatever Gluten Free Bread I have in the freezer, which often varies depending which stores I’ve shopped at. I usually make my stuffing in a baking pan rather than Stuffing it the Turkey. I don’t pre toast or dry out the bread before cooking it. If I was to stuff the stuffing into the turkey I would slightly toast the bread in the oven first.

Need something to go with your Gluten Free Stuffing? Check out these other 7 Easy Gluten Free Recipes for Thanksgiving.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Easy Gluten Free Stuffing. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Easy Gluten Free Stuffing Recipe

“Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. “

Ingredients

3/4 Cup Turkey or Chicken Stock

1/2 Tsp Salt (If using store bought stock you may not need to add any salt)

Directions

1. Preheat your oven to 350 F. Cut the loaf of bread into 1/2 inch pieces and place into a large mixing bowl.

2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.

3. Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.

Makes 1 Batch of Gluten Free Stuffing.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes!

Other Gluten Free Thanksgiving Recipes:

If you Love this Easy Gluten Free Stuffing Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.


Gluten-Free Stuffing Recipe

This gluten-free stuffing recipe feeds 8-10 people, or 6 people who are really big gluten-free stuffing eaters. It stays good in the refrigerator for up to three days after its been prepared.

I use Canyon Bakehouse bread in my recipe, but you can use your favorite bread. Just make sure to use equal amounts.

Earlier Canyon Bakehouse came out with a big loaf of bread, their Heritage Style Loaves.

It's wide, it's delicious, and it's my new favorite loaf of bread for making all things related to gluten-free stuffing. You can check out their store locator to see if it's carried in your area.

Canyon Bakehouse loaves are gluten-free, dairy-free, non-GMO, whole grain, and they include clean ingredients.

The Heritage Style Loaf has all the same qualities as the standard loaves, but the slices are much bigger! In this case, bigger is better.

If you're using a different bread weight out 24 oz. or measure out 9 cups of bread cubes.

You can use fresh or stale gluten-free bread in any of these recipes, including this gluten-free stuffing.

Whether you're hosting a gluten-free Easter, Gluten-Free Thanksgiving or Gluten-Free Christmas, or bringing a side to a holiday potluck, this recipe is allergy-friendly and works well with most diets.

No need to go to the store searching for a gluten-free stuffing mix, this one will please even the pickiest of eaters.

If you need a low carb stuffing recipe, Four Score Living has one that is super simple.


Suggestions for this Recipe

  • There are several tasty GF bread options at your grocery store. I like using light, fluffy white gluten-free sandwich bread, cut into cubes.
  • Using organic, low sodium chicken broth will keep calories low. However if you want a little more flavor in your dish, go ahead and use regular chicken broth. It’s still gluten free!
  • Fresh herbs taste so delicious in this recipe! You can find them all in the produce section of the grocery store. However if you can’t track them down, dried herbs will work just as well.
  • Don’t skimp on the orange and lemon zest! This little step gives this recipe a fresh, vibrant flavor that can’t be beat.
  • Grapeseed oil enhances the flavors of the herbs so make sure to find this at the store. You could also use a dash of extra virgin olive oil if needed.
  • Use leftovers for sandwiches, midnight snacks, whatever you like! Store it covered in the refrigerator leftovers will be good for up to a week.

Bring this gluten free stuffing to Thankgiving, and you'll be treated like royalty all night!

Boy do I feel like I've basically showed up as fashionably late as possible to the Thanksgiving party. Luckily, I've come with a big pan of the best gluten free stuffing ever, so I *hope* you all can excuse my tardiness.

The past month has been a bit of a whirlwind, as I'm trying to juggle some very big changes in my / our lives. I could probably fill you in on what's going on, so here goes:

  1. We are in the process of trying to get pregnant (crazy, right?) but flipping exciting, too. This is something that we have been talking about for years on years (basically since we first started dating. no joke!) I can't believe we've finally started this chapter, wow.
  2. We've been doing a lot of research on moving to a different neighborhood. We'd both like to have a little bit of land and wouldn't mind taking on a bit of a fixer upper. We're planning to put our house on the market come spring. ahh!
  3. I'm completely rebranding The Movement Menu. I had the wonderful and talented Rachelle of Saevil Row create my new logo and some other brand identity work, and I cannot wait to share what I have coming up!
  4. Planning international travel for 2018. We were itching to visit Costa Rica with our good friends, but now that I'm trying to get pregnant, that area is off-limits. We're thinking about Japan, Spain & some other places within the United States like Colorado, too.
  5. Freelance work is booming. Not only do I create sponsored content in partnership with natural food brands, but I also work on product & lifestyle photography and recipe development in the natural food space as well. It is so darn busy, but I'm digging on it. Of course!

It's a lot, so I'm essentially trying to become some sort of juggling master.

A gluten free stuffing without any sort of bread? How could you?!

I'm trying my best to keep the new recipe content coming. As I said, I'm a bit late with this fabulous gluten free stuffing recipe, but I showed up and it's freaking delicious!

Call me crazy, but I've never been a big fan of the stuffing at Thanksgiving dinner. I think it's because it was always dry or lacked real flavor or nutrients. That's why I wanted so desperately to come up with a recipe that defied the odds.

I knew I wanted something that was easy to make and could be served alongside any sort of protein and pair wonderfully with it. It's a big bonus that this stuffing can be made in ONE pan!

I love one pan / pot meals. There is something truly so magical about spending less time in the kitchen, dirtying up and *in turn* cleaning up multiple dishes.

A gluten free stuffing recipe that trumps above the rest!

I decided that butternut squash had to be the base of this recipe. I felt like if I used sweet potatoes, it might have gotten a little bit heavy. I wanted to make something that was filling but also light enough to be enjoyed as a side dish.

The pecans and cranberries are some real stunners in the gluten free stuffing. They add a perfect warmth and vibrancy to the dish that would otherwise be missing.

You can change up your vegetables if you'd like, but I do recommend sticking to the base of butternut squash and utilizing brussels sprouts somehow. You can try using dried cherries instead of cranberries or walnuts instead of pecans. Get wild!

What I also love about this is how easily the recipe can be made completely vegan. If you aren't into eating meat, omit the pork sausage and you've got yourself a gluten free AND vegan recipe. Winning!

More like this:

So go ahead. Get real adventurous with your badass self and get to making this inspiring gluten free stuffing recipe for the entire friends and family crew. I think this recipe can luckily be enjoyed year round, since it's not a traditional "stuffing" so be sure to save it and add into the rotation. It's that good!