Gluten Free Thanksgiving Stuffing

Gluten Free Thanksgiving Stuffing

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
TessaDomesticDiva
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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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (6)

Rate This Recipe
mis7up
5

mis7up

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

pamela
5

pamela

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.

lpaulsen1
4

lpaulsen1

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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