Gluten Free Thanksgiving Stuffing

Gluten Free Thanksgiving Stuffing

14
TessaDomesticDiva 1

"I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
  2. Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
  3. Bake in the preheated oven until crisp, 12 to 17 minutes.
  4. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
  5. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

Reviews

14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 Thanks...

Most helpful critical review

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 e...

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 Thanks...

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 e...

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...

I just made this Gluten Free Stuffing. It turn out great. I double the amount of chicken broth . Michelle

We enjoyed this stuffing. I have made this three times now and the original recipe is a bit dry but left some extra broth on hand to moisten as it baked. I then used the original recipe inside a...

Not too bad. I wish there were more spice. I followed it as directed and used my own saltless turkey stock and only 1 onion. But I added 1 apple. The herbs were great and very flavorful. Bu...

This is delicious!! I follow the recipe to a T and it always turns out amazing. No one ever knows it's gluten free!

I used Silver Hills gluten Free Chia Chia bread. I will use a more neutral flavored bread next time. Thankfully I added diced apples, craisins and apple sauce, which made this edible, but not fo...

I made this recipe for Thanksgiving and can't wait to make it again for Christmas!