Gluten-Free Herb Bread Stuffing

Name: Gluten-Free Herb Bread Stuffing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 cups stuffing
Cuisine: American
Ingredients: 1 loaf gluten-free white bread, 680 g (24 oz) (or 2160 ml (9 cups) gluten-free bread cubes); 170 g (3/4 cup) butter (or dairy-free butter); 1 medium yellow onion, chopped; 4 sticks celery, thinly sliced; 7.5 ml (1 1/2 tsp) dried thyme leaves; 2.5 ml (1/2 tsp) ground sage; 2.5 ml (1/2 tsp) rosemary; 5 ml (1 tsp) salt; 2.5 ml (1/2 tsp) pepper; 480 ml (2 cups) gluten-free chicken or vegetable broth (720 ml (3 cups) for a wetter stuffing)

Thanksgiving stuffing made with a loaf of gluten-free white bread, onion, celery, thyme, sage and rosemary. Bake it in a casserole dish, or finish it on the stovetop.

Yield8 cups stuffing

Prep10 min

Cook35 min

Total45 min

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Ingredients

1 loaf gluten-free white bread, 680 g (24 oz) (or 2160 ml (9 cups) gluten-free bread cubes)
170 g (3/4 cup) butter (or dairy-free butter)
1 medium yellow onion, chopped
4 sticks celery, thinly sliced
7.5 ml (1 1/2 tsp) dried thyme leaves
2.5 ml (1/2 tsp) ground sage
2.5 ml (1/2 tsp) rosemary
5 ml (1 tsp) salt
2.5 ml (1/2 tsp) pepper
480 ml (2 cups) gluten-free chicken or vegetable broth (720 ml (3 cups) for a wetter stuffing)

Method

Let bread slices air dry for 1–2 h (or up to 2 days, depending on dryness), then cut into 2.5-cm (1-inch) pieces.
In a Dutch oven over medium heat, melt the butter. Add onion and celery and cook until the onion is soft and translucent.
Stir in thyme, sage, rosemary, salt, and pepper. Add more seasonings if desired.
Add bread cubes and mix until evenly coated.
Drizzle broth over the bread mixture and toss until well mixed. See notes for finishing on the stovetop.
Bake in a greased 2.4-L (2.5-qt) casserole dish at 180°C/350°F for 35–45 min. If stuffing a turkey, leave out the broth; the juices from the turkey will moisten it.

Notes

Use certified gluten-free bread and broth.
If you don’t have a Dutch oven, a large boiling pot or pan may be used.
This stuffing holds up in a turkey but becomes mushy like most stuffings; if stuffing a turkey, leave out the broth as turkey juices will moisten it.
Chicken or vegetable broth may be used.
Turkey drippings may be used instead of broth.
Add 225–450 g (1/2–1 lb) cooked sausage to the stuffing for extra flavor.
To finish the stuffing on the stove instead of baking, cover and cook 3–5 min; stir, then cook 1–2 min longer or until the broth has been absorbed.

Storage

Refrigerate for up to 3 days after preparation.

Read labels and use packaged or processed ingredients that are certified gluten-free.

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