Gluten Free Stuffing

Gluten Free Stuffing

 Gluten Free Stuffing

Gluten Free Stuffing

Gluten Free Stuffing

 

Gluten Free Stuffing

This Easy to Make and Super Tasty Gluten Free Stuffing will satisfy your Whole Family. What’s Thanksgiving without stuffing?  I’ve gone without stuffing for the last few years but not this year. This Thanksgiving we’re having this delicious Gluten Free Stuffing. I think it’s my favorite part of the whole dinner besides the Pumpkin Pie. I can’t wait until the rest of my family tries it. I doubt they will even guess it’s Gluten Free Stuffing.

Ingredients

1 Loaf Gluten Free Bread

1/2 of an Onion

4 Cloves of Garlic

1 Celery Stock

3/4 Cup Turkey or Chicken Stock

1 Tbsp Basil

1/2 Tsp Salt (If using store bought stock you may not need to add any salt)

1/2 Tsp Pepper

Directions

1. Cut up the loaf of bread  into 1/2 inch pieces, then place into a large mixing bowl.

2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper.

3. Mix until well combined.

4. Use the gluten free stuffing to stuff your turkey or chicken or Place the stuffing  into a large lightly greased or parchment paper lined baking dish or onto a cookie sheet. Bake in the oven @ 350 F for 45-50 minutes, stirring a few times throughout.

 

Gluten Free Stuffing

If you liked this recipe for Gluten Free Stuffing, you may also like these recipes for:

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Perogies

Gluten Free Perogies

Pumkin Cheesecake with Almond Crumb Crust

Pumpkin Cheesecake with Almond Crumb Crust

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

Turkey Pot Pie Gluten Free

Biscuit Topped Turkey Pot Pie

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Gluten Free Stuffing
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 Loaf Gluten Free Bread
  • ½ of an Onion
  • 4 Cloves of Garlic
  • 1 Celery Stock
  • ¾ Cup Turkey or Chicken Stock
  • 1 Tbsp Basil
  • ½ Tsp Salt (If using store bought stock you may not need to add any salt)
  • ½ Tsp Pepper
Instructions
  1. Cut up the loaf of bread  into ½ inch pieces, then place into a large mixing bowl.
  2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper.
  3. Mix until well combined.
  4. Use the gluten free stuffing to stuff your turkey or chicken or Place the stuffing  into a large lightly greased or parchment paper lined baking dish or onto a cookie sheet. Bake in the oven @ 350 F for 45-50 minutes, stirring a few times throughout.

18 thoughts on “Gluten Free Stuffing

  1. This looks like a stuffing my whole family will enjoy! Pinned to my Thanksgiving board so I don’t lose it! With a tiny switch to vegetable stock (my gluten-free daughter is vegetarian), I am excited to give this a try!

  2. I have to comment on your site. I am a 77 year old great grandmother who recently found out I have Celiac. After months of frustration I found you and have to say that the recipes I have tried from your site ALWAYS turn out really well. Thanks, as it is a whole new learning curve for me.

    1. Hi Teresa 😃 Thank you so much for taking the time to comment on my blog. I know how you feel. Going Gluten Free was really frustrating for me to in the beginning. It’s been a few years and I’m very well adjusted now. I do, do a lot more cooking than I used to because I prefer most GF things homemade. Probably because of how expensive Gluten Free food is 😉
      I’m glad to hear that the recipes turned out well for you. Hope it gets easier for you.
      Lyndsay

  3. Yummy this recipes sounds so delicious. And have you actually tried stuffing a turkey with the stuffing and how did it turn out? If you could let me know that would be great. Louella

    1. Hi Louella, I have stuffed a turkey with this stuffing. I like my stuffing on the crispier side so I put it into the oven on its own for a few minutes before serving. Everyone thought it tasted great.

  4. Hi! Could you share what brand of GF bread you used? I am nervous about “mushy” stuffing, and prefer the bread to still look cubed when it comes out of the turkey or oven.

  5. Did you have any pre preparations for the bread, like leaving it out to dry. Or did you use it directly from the refrigerator?

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