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My review
Gluten Free Thanksgiving Stuffing
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
1 h 5 m servings 245 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- 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.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 245 calories; 12.4 g fat; 30.8 g carbohydrates; 4.7 g protein; 48 mg cholesterol; 490 mg sodium. Full nutrition
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Reviews
Read all reviews 3234 Ratings
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Most helpful positive review
11/30/2013
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 Thanks...
Most helpful critical review
2/11/2013
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 e...
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11/30/2013
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 Thanks...
11/27/2012
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...
2/11/2013
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 e...
12/11/2014
We enjoyed this stuffing. I have made this three times now and the original recipe is a bit dry but left some extra broth on hand to moisten as it baked. I then used the original recipe inside a...
11/26/2015
I've never made homemade stuffing before, but since I was having trouble finding Glutino stuffing in the stores, I found this recipe and decided to try it. I used a loaf of Rudi's (soy free, dai...
11/27/2013
I just made this Gluten Free Stuffing. It turn out great. I double the amount of chicken broth . Michelle
11/26/2016
I made this for Thanksgiving this year. I made it in the morning and followed the recipe exactly except I did not add the two eggs. At the last minute I remembered that my daughter-in-law can'...
11/29/2014
I used this recipe but added two cans of chicken stock (14.5 oz each) instead of two cups -- WAY too wet! My mistake -- when I try this again, I will follow the recipe more closely. But other ...
10/12/2014
This is delicious!! I follow the recipe to a T and it always turns out amazing. No one ever knows it's gluten free!