Recipe by TessaDomesticDiva
"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!"
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1 (1 pound) loaf
gluten-free bread (such as Udi's® Millet-Chia bread)
chopped fresh sage
dried thyme leaves
ground black pepper to taste
gluten-free chicken broth
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
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.
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.
I just made this Gluten Free Stuffing. It turn out great. I double the amount of chicken broth . Michelle
This is delicious!! I follow the recipe to a T and it always turns out amazing. No one ever knows it's gluten free!
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. But I hated the bread. Not dry at all, very moist and crunchy on the top but I wish the bread was fluffy like a cornbread stuffing. Just add more spice and more salt and it should be pretty fulfilling.
I made this recipe for Thanksgiving and can't wait to make it again for Christmas!
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 for leftovers. I had to use egg replacer instead of the eggs.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Thanksgiving Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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