In our eyes, Thanksgiving isn’t complete without gluten-free stuffing. In fact, it’s our favorite Thanksgiving side dish… don’t tell mashed potatoes! We’re sharing a traditional recipe that will be loved by gluten and gluten-free eaters alike.
Our recipe calls for gluten-free white bread, however you can swap it out for paleo or keto bread depending on your needs. *Pro tip* it’s very important to toast the bread cubes and make sure they are completely dried out before making your stuffing. If you’re looking for a fun twist, this recipe is also delicious when made with cornbread and sautéed sausage added into the ingredients.
- 1 loaf gluten-free white bread, cut into ½” cubes
- We used Great Value GF White Bread
- 2 tablespoons olive oil
- ½ stick of butter or ¼ cup olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups gluten-free chicken stock or bone broth
- 2 eggs
Preheat oven to 350 F. Cut bread into cubes and place on a rimmed baking sheet. Drizzle the olive oil and a pinch of salt over the cubes. Toss to cover the cubes evenly and place the sheet in the oven. Bake for 30 minutes and stir every 10 minutes. Take the baking sheet out of the oven when the bread is slightly browned and toasted. It should be dried out and no longer soft. Set the baking sheet aside and allow the bread cubes to cool completely. Note: if using keto bread, lower the temperature to 300 degrees to account for the higher fat content, and to ensure the bread doesn’t burn.
Place a skillet over medium-low heat and add the butter or olive oil. Once melted, add the onion and celery to the pan and sprinkle with a pinch of salt. Cook, stirring occasionally, for approximately 10 minutes or until the celery and onion are softened. Add the garlic, parsley, thyme, sage, salt, and pepper and cook for 2 more minutes. Remove from heat.
Grease a 9×13 pan and set aside. Whisk the 2 eggs in a medium-sized bowl with enough room to add the 1 ½ cups of stock later. Pour the chicken stock into a small pan and heat until simmering. Slowly pour the stock into the bowl with the eggs, whisking constantly to avoid the hot stock from cooking the eggs. Whisk until thoroughly combined.
In a large bowl, combine the toasted bread cubes, the sauteed vegetables/herbs, and the stock/egg mixture. Stir the ingredients slowly to ensure that all of the bread is evenly distributed into the other ingredients.
Pour the mixture into the greased 9×13 pan and cover with aluminum foil. Bake at 350 F for 30 minutes. Remove the foil and bake for another 15 minutes.