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Recipes
Gluten Free Stuffing
Enjoy a traditional holiday dish without any worries.
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Ingredients
This recipe combines two kinds of gluten-free bread that is cubed and toasted in a low oven and combined with gluten-free cornbread that is also cubed and toasted before adding the rest of the ingredients and baking. Our family has never stuffed anything in our turkey but onions, celery, garlic and a carrot because we like a drier stuffing to soak up lots of gravy. -- Wendy Gregory Kaho
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 3 tablespoons butter or olive oil or a combination
- 2 teaspoons poultry seasoning or 1½ teaspoons of dried sage and ½ teaspoon of thyme
- 1 ½ teaspoons of salt
- ½ teaspoon of pepper
- 2 tablespoons of dried parsley or add ¼ cup of fresh chopped
- 4 cups of gluten-free bread cubes. (I used about 6 slices of whole grain and 6 slices of white sandwich bread.)
- 2 cups of cornbread cubes (I used ½ pan of Pamela’s Cornbread Mix made without sugar. The other half will be frozen and go into the Christmas stuffing.)
- 2 cups of gluten-free broth
- 1 beaten egg
Instructions
Toast the bread cubes in a 325 oven for 20-25 minutes on a baking sheet turning once.
While the bread is toasting melt butter or add olive oil to a skillet and cook onion and celery until onion is tender. Add the salt, pepper, and poultry seasoning.
Place the toasted bread cubes in a large bowl and add the vegetables and seasonings, the parsley, the broth, and the egg. Stir gently to combine.
Pour mixture into an oiled casserole and bake uncovered for 30 minutes at 350 or until top is lightly browned.
Serve with gluten-free gravy like my mother made before we knew we needed to be gluten free. She always used cornstarch to thicken her turkey gravy like this gluten-free gravy recipe from Argo Cornstarch.
Tips for making gluten-free stuffing:
Use only metal or glass utensils and baking dishes if you don’t have a gluten-free kitchen. No wooden spoons or wooden cutting boards that have been contaminated with wheat flour. No stoneware baking pans or cast iron that is porous and can’t be cleaned of gluten.
Read labels on packaged broths. Not all are gluten free and may have soy sauce or other gluten-containing ingredients.
Serve gluten-free foods to your gluten-free guests with dedicated serving spoons and preferably away from the gluten-containing foods where serving utensils can get mixed up.
Make gluten-free foods in a freshly cleaned, wiped down kitchen and remove them from the area before you make gluten-containing foods that could contaminate them.
Recipe and photo created by Wendy Gregory Kaho for DietsInReview.com
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(Page 1 of 1, 5 total comments)Phyllis
What size bird will this stuff?
posted Nov 20th, 2012 12:05 amLisa @ Extraordinary Life
+That is exactly how my mother made gravy too!!
posted Nov 22nd, 2011 9:33 pmMelissa
?Looks good but I can't get the link to the cornstarch gravy recipe to work.
Alisa
+Who says gf stuffing needs to be boring? I love that you use different types of bread! Great idea. I've used Pamela's cornbread mix - it is fabulous.
posted Nov 4th, 2011 3:17 pmCheryl
+This looks delicious, Wendy!
posted Nov 3rd, 2011 4:08 am