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Gluten Free Stuffing


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Gluten Free Stuffing


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Gluten Free Stuffing

While the directions seem long – this is as easy as cubing up bread, letting it get stale, adding some seasoning, sautéing up a few veggies, adding butter and broth and tossing – and then baking. You can get more elaborate or you can shorten it up – it will come out fabulously no matter what.


  • Prep Time : 25 min
  • Cook Time : 20 min
  • Ready Time : 45 min




  • 1 (one pound) loaf of gluten-free bread (your favorite)
  • 1 batch of cornbread (favorite mix or recipe)
  • 1-2 tablespoons olive oil
  • 1-2 stalks of celery
  • 1 very small onion or shallot
  • 3 tablespoons white wine
  • 1 tablespoon poultry seasoning or more to taste as directed
  • 1 teaspoon thyme
  • sprinkle of onion powder and garlic powder
  • 1 tablespoon dried or freshly chopped parsley
  • salt and pepper to taste
  • 3-4 tablespoons margarine
  • 2-3 cups low sodium or homemade chicken broth (Turkey or vegetable optional)
  • 2 whole large eggs
  • drizzle of really good olive oil


  1. Cube the bread and cornbread into inch chunks. (optional pre-toasting: in a large bowl toss with a drizzle or two of olive oil and add some poultry seasoning, thyme, salt and pepper. Place in a single layer on a baking sheet and toast in 350 degree oven for about 12 minutes – cool on counter). Leave the bread chunks in a single layer on the baking sheet on the counter for at least one day and up to two or three.
  2. Chop the celery and onion or shallot into a fine dice and sauté in a pan over medium heat in a drizzle of olive oil until wilted. Add the wine and let it evaporate. Add more of the seasonings (poultry, thyme, garlic and onion powder) and the margarine. Add the parsley, salt and pepper. In a large bowl pour the vegetable mixture over the top of the bread cubes. Give it a fold or two just to mix it up, but gently. Mix two cups of warm (not hot) broth with the eggs and pour over the stuffing mixture. Fold it in. Let the mixture sit for about 10 minutes while you preheat the oven to 350.
  3. Grease a 9×9 casserole. If the mixture seems too dry, add a little more broth at this point – you want it to be damp, but not swimming in liquid. Spoon into the prepared casserole and drizzle with a little more olive oil.
  4. Bake about 35 minutes or until the top is crusty brown and the stuffing is thoroughly cooked through. Finish with another drizzle of olive oil and a sprinkle of salt & pepper if you want.

About Lisa Horel


I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.




One Response to Gluten Free Stuffing

  1. Love this GF approach! We strive for a gluten free lifestyle.

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