easy gluten-free stuffing recipe

6 Dec

I should have taken more notes and taken a picture, my gluten-free stuffing for Thanksgiving turned out soooo good. It might have been my favorite stuffing I ever made, gluten or not. Plus it was easy because I combined like 5 recipes and only did the easy parts.


1 loaf of white sandwich bread from Haley’s Corner Bakery in Kent
(probably 2 loaves if you use Udi or another tiny loaf brand)
thyme 2-3 sprigs, stems removed & chopped
rosemary 2-3 sprigs, stems removed & chopped
1 cup of unsalted butter
1 large sweet onion
1-2 stalks of chopped celery
2 large eggs, lightly beaten
1 cup chicken broth
salt & pepper


Cube the bread and place straight into your baking dish

Melt butter in a 12-inch heavy skillet over medium heat; add onions and saute until onions are softened. Add celery, stirring occasionally until soft. Remove from the heat and stir in herbs.

Transfer vegetables to baking dish with the toasted Udi’s gluten free bread crumbs. Add eggs & stock and gently toss and season with salt & pepper. Dot the top with bits of butter (other recipes call for buttering & toasting the bread first but this worked out fine)

Bake, covered, in middle of oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for an additional 20 minutes.


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