Savory Gluten-Free Stuffing
Who says you can't enjoy stuffing on Thanksgiving (or year-round) when you're gluten-free? Not me! This gluten-free stuffing rivals any stuffing out there, is made from fresh ingredients, and is extra delicious thanks to the artisan gluten-free bread. Enjoy this stuffing any night as a means to repurpose stale gluten-free bread you have sitting around.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 15 servings
- 1 loaf gluten-free bread (13.6 oz) - I used Schar's Gluten-Free Artisan Baker 10 Grains & Seeds Bread
- 1/2 cup butter (1 stick)
- 8-10 oz. portobello mushrooms, chopped
- 1 medium onion, diced
- 4 celery stalks, diced
- 3 Tbsp. fresh sage, chopped
- 1 tsp. dried rosemary
- 1 tsp. Kosher salt
- 1 cup chicken broth (make sure it's GF)
Put bread slices on a baking sheet and place in 300 degree oven for about 20-30 minutes until toasted. Remove from oven, cool, and cut into small cubes. Set aside.
Preheat oven to 350 degrees.
In a large saucepan over medium high heat, melt butter, then add mushrooms and saute for 5-6 minutes until liquid has cooked off.
Add onions and saute for another 4 minutes, then add celery and continue to saute for 5-6 minutes longer until all vegetables are softened by not soggy. Remove from heat.
In a large bowl, gently fold together vegetable mixture, bread cubes, sage, rosemary and salt.
Add chicken broth to mixture slowly, careful not to soak any one part of the stuffing. Continue folding mixture and adding chicken broth until everything is well combined.
Lightly grease a 9x9" baking pan, then add stuffing mixture.
Cover pan with foil and place in oven for 35 minutes.
Remove foil and continue to bake for 15 minutes or until mixture is slightly browned and crispy on top.
Calories: 214kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 436mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 2.1mg | Calcium: 74mg | Iron: 0.4mg