Description
This Gluten-Free Stuffing recipe offers a savory and aromatic side dish perfect for holiday meals or any comforting dinner. Made with gluten-free bread cubes and flavorful herbs, it combines sautéed onions, celery, and garlic with classic spices like thyme, sage, and rosemary. The mixture is moistened with gluten-free broth and baked until perfectly tender with a crispy top, with an optional touch of fresh cranberries for a hint of sweetness.
Ingredients
Scale
Stuffing Ingredients
- 1 loaf gluten-free bread, cubed (about 8 cups)
- 1/2 cup unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups gluten-free chicken or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup chopped fresh cranberries (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the stuffing from sticking during baking.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking for 5-7 minutes until they are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring the garlic releases its aroma without burning.
- Season: Mix in the dried thyme, sage, rosemary, ground black pepper, and salt to evenly coat the vegetables and enhance the flavor base of the stuffing.
- Combine Bread: Add the cubed gluten-free bread to the skillet, stirring to make sure all bread pieces are well coated with the buttery herb mixture.
- Add Broth: Gradually pour the gluten-free broth over the bread mixture while gently stirring. Add enough broth to moisten the bread without making it soggy.
- Mix Parsley and Cranberries: Incorporate the chopped fresh parsley and optional fresh cranberries to add freshness and a touch of sweetness. Taste and adjust seasonings as needed.
- Transfer to Baking Dish: Pour the stuffing mixture into the prepared baking dish and spread it evenly. Cover the dish with aluminum foil to retain moisture during baking.
- Bake: Bake the stuffing for 25-30 minutes. Remove the foil during the last 10-15 minutes to let the top crisp up and develop a golden texture.
- Serve: Once baked and slightly cooled, serve the stuffing warm alongside your main dishes for a delicious gluten-free side.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable broth.
- Add cooked sausage or mushrooms for extra protein and flavor.
- The optional cranberries add a nice tart contrast but can be omitted if preferred.
- Use stale or toasted gluten-free bread cubes for better texture absorption.
- Adjust broth quantity depending on the dryness of the bread to avoid sogginess.
- Covering with foil ensures the stuffing stays moist while baking.
