Easy Gluten and Dairy Free Homemade Classic Stuffing Recipe

This classic gluten-free stuffing recipe works well with many traditional favorite stuffing add-ins. Making this dish a wonderful addition to any holiday table. Easy to make, and with the help of a cast iron pan or dutch oven, this recipe can be cooked in only one dish!

Need to satisfy Great-Aunt Milly who wants very moist stuffing, while keeping your in-laws (who complain if the stuffing is “soggy”) happy at the same time? This recipe tends to make stuffing slightly on the drier side. Working well for most families since those with a preference for moist stuffing can be satisfied by topping it off with gravy. Have a stuffing connoisseur in the family and want to fine tweak the moisture content? Ultimately the dryness or moisture in your stuffing will depend on the type of gluten-free bread you choose, and how much you toast it. Moister levels will also vary based on what add-ins if any you choose to add.

Ingredients:

1 large loaf of your favorite gluten-free bread (I used a loaf of homemade gluten-free potato bread.)
5 celery ribs
2 -3 large onions
3 large cloves of garlic
3 tablespoons salted butter or non-dairy alternative
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 tablespoon dried rubbed sage
1/2 teaspoon salt (I used Himalayan pink salt.)
1/2 teaspoon black pepper (I used fresh coarse-ground pepper.)
1/2 cup fresh chopped parsley
2 1/2 tablespoon gluten-free soy sauce (This adds more complexity and depth of flavor to your final dish.)
3 eggs
2 1/4 cups broth or turkey stock

Optional add-ins: dried cranberries, mushrooms, sausage or apples. The addition of the dried cranberries were my family’s favorite. If adding dried cranberries we recommend you re-hydrate the cranberries by soaking in hot broth for 10min before adding.

Note: When adding additional flavors to your stuffing, make sure all the ingredients will complement each other in the final product, sometimes less is more.

Start by preheating your oven to 325° F.

For the next step, you need to toast your bread. Many stuffing recipes call for day-old bread or to drizzle slices with olive oil and place in the oven. However, I have find by toasting the bread you end up with a better flavor, consistency and overall appeal. Toasting also retains more control over your final results and adds a great toasted flavor to the finished product. Using less oil cuts the calories, and makes your stuffing lighter and healthier. Finally, toasting is just simpler, making it a BIG all around win!

In between reloading the toaster, start cutting up your celery, onions, and garlic. If you are planning on adding mushrooms, work on cutting them up as well. Make sure to dice everything into nice small pieces. For a cool science tip on cutting onions tear-free check out our post. –> Easy Gluten and Dairy Free, Vegan, Homemade French Fried Onion RingsNow it’s time to get your diced vegetables cooking. I like to use a dutch oven or cast iron pan so I don’t end up with a ton of dishes to wash later on. Start by heating your pan and adding the butter or butter alternative and olive oil. Add your diced vegetables and cook until they are translucent. If you choose to add sausage, you can forgo the butter and oil and just cook your sausage in the pan, followed by adding your diced vegetables. Keep in mind depending how much fat your sausage contains you might need to pour off a little of the grease before adding your vegetables.

Add in the rosemary, thyme, sage, parsley, salt, pepper, and gluten-free soy sauce. Continue cooking for another minute or two.

By now your bread should be all toasted, so go ahead and cube your toast to crouton or slightly larger size.

Next add your bread cubes to your cooked vegetables. This is also the time to add options like diced apples and dried cranberries if you choose to incorporate them into your stuffing.

Whisk the eggs and set aside.

My little helper loved getting involved with this step. 🙂

Heat your broth to just below a simmer and SLOWLY add to your whisked eggs. Adding the hot broth or stock very slowly brings the eggs up to temperature gradually. This is called tempering. It helps you to avoid any undesirable cooked egg chunks in your final stuffing. Keep whisking the egg mixture throughout the adding process.

Pour the broth/stock-egg mixture over your bread and vegetable mixture.

Thoroughly mix, trying not to smash your bread too much.

Cover your dutch oven or cast iron pan with foil or lid and bake at 325° F for 35 minutes.

Covering the stuffing while baking helps the flavors to blend better and adds more depth to the flavor of the finished stuffing. (If using a standard casserole or baking dish I recommend greasing it first.) Remove foil and bake at 375° F for another 10 minutes to achieve a nice golden brown and crispy top. Remove from oven, let cool slightly and enjoy!

Wishing you a Safe and Happy Holiday Season full of wonderful tastes and memories, the Homesteading Hen

What do you like to add to your stuffing? Leave a comment below. We value your opinion and love to hear from our readers!