So, I've been playing around with this recipe for the past month (which means my family has been stuffed with stuffing lately). I think you're going to LOVE this one! It's really simple and can be split up into 2 days if you want to do some prepping BEFORE Thanksgiving. Then on the day of, it only takes 20-25 minutes of baking.
Gluten Free Stuffing
Created by jalene
Makes 8-10 side servings
- 6 cups gluten free dried bread crumbs (see directions below on how to make yourself!)
- 2 cups onions, finely diced
- 2 cups celery, finely diced
- 2 shallots (optional)
- 1 tsp dried ground sage
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1/4 tsp dried rosemary, crushed
- 1/8 tsp marjoram
- 1 & 1/4 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 & 1/2 cups gluten free chicken broth (or turkey drippings)
- 6 Tbsp butter (or to make dairy free use 6 Tbsp Earth Balance or Olive Oil)
- extra olive oil for saute
- 9-10 cups gluten free bread, cut about 1 cm squared (I used my soft dinner rolls that are a couple days old)
Dried Breadcrumb Directions: (Can be done a day or two BEFORE Thanksgiving which is recommended so you don't occupy your oven when you need it for the turkey!)
- Preheat the oven to 300 degrees F.
- Place the cubed gluten free bread on a cookie sheet.
- Bake, stirring every 15 minutes until lightly brown and croutons are crispy. (Takes about 30-45 minutes.)
- Cool completely and then store in an airtight bag or container. Should yield about 6 cups.
- Preheat your oven to 350 degrees F.
- Place your breadcrumbs in a large bowl. Set aside.
- Add some olive oil into a skillet over medium heat. Saute your diced onions and celery until tender.
- Add your shallots, sage, thyme, parsley, rosemary, marjoram, salt, and pepper. Toss gently for about 1 minute. Remove from heat.
- Add the broth and butter (or olive oil) to your onion mixture. Pour over your breadcrumbs and stir to coat.
- Transfer the stuffing to an 8x8 large casserole dish with a lid. Bake covered for 20-25 minutes.