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Gluten Free Thanksgiving Stuffing Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
  • 2Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
  • 3Bake in the preheated oven until crisp, 12 to 17 minutes.
  • 4Heat 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.
  • 5Bake 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.
Ingredients
  • 8 servings
  • 245 cals
  • 1 (1 pound) loaf gluten-free bread (such as Udi's® Millet-Chia bread)
  • 3 tablespoons olive oil
  • 2 onions, diced
  • 3 stalks celery, diced
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon salt
  • ground black pepper to taste
  • 2 cups gluten-free chicken broth
  • 2 large eggs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    245
    12%
  • Fat:
    12.4
    19%
  • Carbs:
    30.8
    10%
  • Protein:
    4.7
    9%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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