Easy Gluten Free Stuffing (Dairy Free)
This easy gluten-free stuffing recipe combines basic vegetarian ingredients and herbs to deliver a burst of delicious flavor. It's an ideal choice for baking or using as a turkey stuffing during your holiday gatherings! This vegetarian stuffing is gluten free and dairy free.
INGREDIENTS
- 1 pound loaf bread, I used two different types Schar Artisan bread, diced into ½-inch cubes and dried
- ½ cup large onion , diced small
- 1 cup celery, diced small
- 1 teaspoon garlic, minced
- 1 cup fresh or frozen cranberries
- 2 tablespoon Italian flat-leaf parsley , finely chopped
- 1 tablespoon fresh thyme leaves , picked
- 2 teaspoon fresh rosemary , picked
- 1 tablespoon fresh sage, picked
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or more to taste
- ⅛ teaspoon black pepper or to taste
- 2 large eggs beaten
- 1 ¾ cups low-sodium chicken broth or vegetarian broth
INSTRUCTIONS
- Toast the bread. Preheat your oven to 250 degrees F and prepare a large sheet pan by lining it with parchment paper. Arrange the cubed bread on the pan and bake for approximately 30 minutes, or until it becomes dry.
- Once finished, transfer the baked bread to a spacious mixing bowl. Then, increase the oven temperature to 350 degrees F.
- Saute veggies. Meanwhile, in a large frying pan over medium heat, warm the oil. Sauté the onion and celery for about 8 minutes. Add the garlic and continue cooking for an additional minute. Shift the cooked vegetables onto the bread in the mixing bowl.
- Combine everything in a bowl. Combine the cranberries, fresh herbs, a generous pinch of salt, and black pepper in the bowl. Mix everything thoroughly.
- Transfer the mixture to a baking dish of approximately 2.5 liters in size (2-3 quart dish).
- Whisk the eggs. In a smaller mixing bowl, whisk together the eggs and broth until they're well combined. Pour this egg mixture over the bread mixture, ensuring an even coating.
- Bake. Cover the baking dish with foil and bake for 30 minutes. Then, uncover it and continue baking for an additional 20-25 minutes, or until the bread turns a beautiful golden brown color.
- Serve. Finally, garnish with more herbs and serve.
NOTES
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- For top-notch gluten-free stuffing, I highly suggest toasting the bread beforehand, creating crispy gluten-free croutons. Don't skip the eggs, it stabilizes the stuffing, preventing sogginess.
- To Store Leftovers. Any remaining stuffing can be stored in airtight containers in the refrigerator for 3-4 days. When ready to enjoy again, simply reheat it in the microwave. TIP: If it has been longer than a couple of days and the stuffing has lost some moisture, consider revitalizing it by incorporating gluten-free gravy, assuming you have any remaining from the main event.
- To Freeze. Allow the stuffing to cool entirely. Portion it into freezer-friendly containers and store them in the freezer for up to 2 months. When you're ready to indulge, thaw the stuffing and reheat it either in the oven until it's warmed through or in the microwave.
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- To Make Ahead. Follow the recipe until after sautéing the onions and celery. Store the celery/onion mixture in the refrigerator while keeping the toasted bread at room temperature. When ready to bake, resume following the recipe as instructed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 240kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 53mgSodium: 14705mgPotassium: 98mgFiber: 2gSugar: 6gVitamin A: 263IUVitamin C: 4mgCalcium: 106mgIron: 1mg
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