Gluten Free Stuffing

Gluten Free Stuffing

When my brother found out that he was gluten intolerant over 2 years ago one of the biggest adjustments our family had to make was to our Thanksgiving  dinner menu.

Gluten Free Dressing Recipe

Since we have a small family, we prepare turkey breasts, instead of a whole turkey, therefore technically we have “dressing” instead of “stuffing”. Either way, this is my favorite part of the meal and I didn’t want to give it up after going gluten-free for Thanksgiving, that’s why my family created (and have now perfected) our recipe for gluten free stuffing!

Gluten Free Stuffing Ingredients

Ingredients

  • Gluten Free Cornbread
  • 1 loaf gluten free bread (I recommend Rudi’s Multigrain)
  • 1 cup onion (chopped)
  • 1 cup celery (chopped)
  • 3 tbsp fresh sage (chopped)
  • ½ tsp salt
  • 1 tsp black pepper
  • 2 eggs
  • 10 cups chicken (or vegetable) broth

You will need to  begin this recipe the night before by laying the bread out to dry in a baking dish (like you see in the ingredient image above).

The next day, prepare the cornbread.

Preheat the oven to 400°.

Combine the gluten free flour, cornmeal, baking powder and salt in a large mixing bowl.

Gluten Free Cornbread Recipe

In a small bowl, combine the butter, eggs and milk.

Gluten Free Cornbread Recipe

Add the wet ingredients to the dry ingredients and combine.

Spread the cornbread mixture into two 8″ x 11″ baking dishes.

Gluten Free Cornbread

Bake for 25-30 minutes. Allow the cornbread to cool.

In the meantime,  heat a cup of water on the stove over medium-high heat. Add the celery and onions. Cook for 10 minutes (or until water is gone and vegetables are tender).

Tear the bread and cornbread into small pieces. Place in a large baking dish then add the cooked celery and onions.

Gluten Free Stuffing Recipe

Add the eggs, sage, salt and pepper. Pour the chicken broth on top. Toss everything together.

Gluten Free Stuffing Recipe

Bake at 350° for one hour. (Or place into a turkey for stuffing.)

Gluten Free Stuffing Recipe

Enjoy a gluten free Thanksgiving with other delicious gluten free LLB recipes including Herb Crusted Turkey Breast, Mashed Sweet Potatoes and Spicy Creamed Corn!

Gluten Free Stuffing

♣ Vegetarian Option: When vegetable broth is used, this recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Stuffing

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Serving Size: 8-10

Gluten Free Stuffing

Ingredients

    Gluten Free Cornbread
  • 2 cups Premium Gold Gluten Free Flour
  • 2 cups cornmeal
  • 2 tbsp baking powder
  • 1 tsp salt
  • ½ cup butter (melted & cooled)
  • 4 eggs
  • 2 cups milk
  • Gluten Free Stuffing
  • 1 loaf gluten free bread (I recommend Rudi’s Multigrain)
  • 1 cup onion (chopped)
  • 1 cup celery (chopped)
  • 3 tbsp fresh sage (chopped)
  • ½ tsp salt
  • 1 tsp black pepper
  • 2 eggs
  • 10 cups chicken broth

Instructions

  1. Lay the gluten free bread out to dry in a baking dish the night before.
  2. The next day, prepare the cornbread.
  3. Preheat the oven to 400°.
  4. Combine the gluten free flour, cornmeal, baking powder and salt in a large mixing bowl.
  5. In a small bowl, combine the butter, eggs and milk.
  6. Add the wet ingredients to the dry ingredients and combine.
  7. Spread the cornbread mixture into two 8? x 11? baking dishes.
  8. Bake for 25-30 minutes.
  9. Allow the cornbread to cool.
  10. In the meantime, heat a cup of water on the stove over medium-high heat.
  11. Add the celery and onions.
  12. Cook for 10 minutes (or until water is gone and vegetables are tender).
  13. Tear the bread and cornbread into small pieces.
  14. Place in a large baking dish then add the cooked celery and onions.
  15. Add the eggs, sage, salt and pepper.
  16. Pour the chicken broth on top.
  17. Toss everything together.
  18. Bake at 350° for one hour.
http://littleleopardbook.com/2013/11/10/gluten-free-stuffing/