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!

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.

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  • 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.

Nutrition Facts

245 calories; protein 4.7g; carbohydrates 30.8g; fat 12.4g; cholesterol 47.8mg; sodium 490mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 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 Read More
(38)

Most helpful critical review

Rating: 2 stars
02/12/2013
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 edible. Read More
(16)
43 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
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 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 Read More
(38)
Rating: 5 stars
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 family. Read More
(20)
Rating: 4 stars
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 pumpkin and baked at 175 C for about an hour and it was moist as is. The pumpkin obviously having juices did the basting for me and added a very nice, but subtle, flavor. The third time I made this I halved the bread and then by mistake, left all the other ingredients as the original size and this rendered it a bit mushy but quite flavorful. I rebaked after fluffing with a fork and left it to dry on the counter overnight (my house is cold) and it is delicious. It tastes like traditional stuffing this way. I would say to double to thyme and sage. I used plain gf bread and it was fine. If you want a traditional stuffing make this one upping the herbs a bit. Make it for the whole family, even non gf people will enjoy this. I made this for dinner one night with cheese and cranberry sauce, once for Thanksgiving and again just for a regular chicken dinner. It is fantastic for every day as well as special occasions. I used Stuffed Pumpkin II as the recipe for baking inside a pumpkin. Really very tasty. Read More
(17)
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Rating: 2 stars
02/11/2013
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 edible. Read More
(16)
Rating: 5 stars
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 dairy free gluten free) bread (mulitgrain) onion and celery. I didn't have sage so I used whatever I had on hand )(rosemarry tarragon parsley). My husband who is not gluten free said it was the best stuffing he has ever had. I'll definitely be making again. Read More
(12)
Rating: 5 stars
11/27/2013
I just made this Gluten Free Stuffing. It turn out great. I double the amount of chicken broth. Michelle Read More
(9)
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Rating: 5 stars
11/27/2016
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't handle eggs, so I omitted them. Otherwise, everything was the same. RAVE reviews...my daughter-in-law asked for the recipe, plus I sent them home with all the leftovers!! I'm thinking about making this to stuff pork chops with. Hope you enjoy it as much as we did! Read More
(8)
Rating: 5 stars
11/25/2016
****Careful what type of bread you use!!! Udi's works best!**** This was a hit at our Friendsgiving dinner. I doubled the spices as was recommended. Also i added about 1and 1/2 cups of celery which works out to be about 3 sticks/ribs. Celery nomenclature can be confusing. :) I will make this again. Update: I made this again for our family Thanksgiving and used a different bread. This bread was not as dense as the Udi's brand. If using another lighter airier bread add less broth! It was way too mushy no matter what we tried. Also use a shallow pan and not a deep one. Read More
(4)
Rating: 4 stars
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 than being damp it was delicious! By the way it made about twice as much as was needed to stuff a 14-pound turkey. Read More
(4)
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