Who says you can't enjoy stuffing on Thanksgiving (or year-round) when you're on a gluten-free diet? Not me! This gluten-free stuffing rivals any store-bought boxed mix and is made using fresh ingredients and artisan gluten-free bread.
18ouncesgluten-free bread 1 loaf or 15 slices- see notes
1tbspavocado oilanother vegetable oil or butter okay
10ozportobello mushroomscut into slices
1mediumyellow oniondiced
4celery stalksdiced
3tspfresh sagechopped
3tspfresh rosemaryremoved from stem
1tspKosher salt
1 ½ cupsgluten-free chicken brothor vegetable broth; check for GF label
Instructions
To Make Your Bread Stale
Preheat the oven to 300º F. Add bread slices to a baking sheet in a single layer, then place the baking sheet in the oven. Toast the bread for about 20-30 minutes until lightly browned and hardened. Remove the bread from the oven, cool, and cut into small cubes with a serrated or sharp knife. Set aside.
To Make the Stuffing
Preheat the oven to 350º F and lightly grease a 9x13" casserole baking dish. Set aside.
Heat vegetable oil in a large pan over medium-high heat, then add mushrooms, onions, and celery and saute for 6-8 minutes until vegetables are softened. Add the fresh sage, rosemary, and salt. Remove from the heat.
In a large bowl, gently fold the vegetable mixture and bread cubes, then slowly add the chicken broth to the mixture, careful not to soak any one part of the stuffing. Continue gently folding the mixture and adding chicken broth until everything is well combined. Be gentle when mixing; you don't want the bread cubes to become mushy.
Add the mixture to the casserole dish, press it down into an even layer, cover with foil, and place it in the oven to bake for 35 minutes.
Remove the foil and continue to bake for 10-15 minutes or until the bread cubes are slightly browned and crispy on top.
Notes
I typically use an entire loaf of gluten-free bread or 15 slices. If you use more or less bread, adjust the chicken stock amount accordingly. You can also use pre-cubed gluten-free bread to make this recipe. You'll need about 4 cups of cubed bread.I prefer Canyon Bakehouse Ancient Grain or Multi-Grain bread because it tastes good. You can use any bread brand you like most, but remember to choose something you like because the stuffing will directly reflect the bread you use.You can use dried vs. fresh herbs. Instead of 3 tsp of fresh sage and rosemary, use 1 tsp of dried herbs instead.You can swap any vegetables for other vegetables or add cooked sausage and/or raisins. If adding raisins, be sure to soak them in warm water for 20 minutes before adding them to your mixture.Nutrition information is approximate and will vary depending on the bread you use.