| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 212 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 75 mg |
| Sodium | 357 mg |
Reviews
Delicious! I used Little Northern Bake House Seeds and Grains bread and JustEgg due to an egg allergy. It was delicious. Very nice consistency. We like our stuffing on the dry side. I added a little extra JustEgg because it seemed really dry when I first put it in the pan. I’ll make this again next Thanksgiving.
No one knew it was gluten free! I omitted the eggs and added an extra cup of broth. Also sautéed the veggies in 3/4 cup margarine (butter works too). Covered with foil and baked it for about an hour with the turkey at 350. Amazing!
this is a good start to a delicious stuffing. it was dry, I used another cup of stock and then added a mushroom gravy (about another cup). covered and put it back in the oven long enough to heat through without additional drying. after mixing to soften and incorporate the liquids it was delish.
I’ve made this stuffing 3 years in a row and people fight over the leftovers.
I have never dried the gf bread first. This year I used 1 1/2 loaves of Bfree bread and a bag of Udi’s gf hamburger rolls.
I also add a bit of granulated garlic & onion to the broth.
I’ve made it the day ahead the past 2 years. I baked it, covered@425° for 20 minutes the day before and left it covered overnight. Then, on the day of, uncover and put it in a pre-heated 350° oven for 15-20 min to warm it up and make It crispy.
I’ve also used dried herbs every year and had 0 complaints
I used 1 loaf of Udi’s sandwich bread (the standard smaller loaf) and I added water chestnuts and mushrooms with the celery. Due to other items baking at the same time I baked covered at 350° for 20, then uncovered for 20… Thinking it wasn’t done yet. But it was,and it was amazing! Custard/bread pudding like. My gluten eating family members sampled and preferred this recipe to a standard stuffing we made.
My family loves this dressing…can you make the day before? And I don’t have to let bread dry out over night?
Just tried this with Katz gluten free Challah bread and it was great, might improve upon it by maybe adding a little salt next time, but other than that, it had good flavor *I had to use some dry herbs rather than fresh but still came out fantastic* So this will be one of my go to stuffing recipes each year.
I’ll keep it simple, this tastes awesome. And it was easy to make simply by following the ingredients and directions.
I made this for the gluten-free boyfriend. If I had not known this was gluten free I never would have known it, it was that good. Yum!
Couple of changes. First, preheat the oven to 325 degrees, put the bread in and turn it down to 300. It will take at least 45 minutes but the drying will be more thorough and without browning it. Just check it periodically. Also, when combining the stock and eggs the stock should just be warm not hot. I had to throw out a batch because the eggs cooked the moment I started tempering them. Better not to risk it.
Finally, rather than cooking it by time I stuck a probe from a digital counter top thermometer through the foil on a slant into the stuffing and set it for 145 degrees. Much easier and it allowed me to know how to time stuff. I actually put it in with the turkey the last 20 minutes and it continued cooking while the turkey was resting. All this was at 350 degrees rather than 425 so I did not need two ovens to do it.
mushroom vegan gravy