How to Make Gluten-Free Stuffing (Moist & Delicious)
Learn how to make gluten-free stuffing with this moist, delicious, and easy recipe that tastes just like Mom's! The key for making classic, traditional GF herb stuffing taste just like the Thanksgiving dressing you grew up on is in the eggs! Using a higher ratio binds the ingredients, while diced sweet apples, celery, and onions adds extra moisture and flavor.
Begin by slicing the bread into 1/2-inch cubes and divide between two baking sheets. Let dry at room temperature for 24 hours. Alternatively, toast the bread cubes in a 225ºF oven for 30-40 minutes, stirring every 10 minutes.
1 recipe gluten-free bread (2 pound loaf)
Liberally grease a 9X13-inch dish with ½ tablespoon butter. Preheat the oven to 350°F.
Melt 6 tablespoons butter in a large skillet over medium heat. Add the celery and onions. Cook and stir for 8-10 minutes, or until the vegetables are soft.
3 celery stalks, 1 medium onion
Add the parsley, sage, thyme, marjoram, salt, and pepper. Cook and stir for 1 minute longer and remove from heat.
⅓ cup fresh parsley, 1 ½ teaspoon dried sage, ¾ teaspoon dried thyme, ¾ teaspoon dried marjoram, 1 ½ teaspoon salt, ½ teaspoon pepper
In a large bowl whisk the eggs and egg yolk. Add the dried bread, apple, butter herb mixture, and pour broth over everything. Gently stir to combine.
Spread the mixture in the prepared baking dish. Melt remaining 3 tablespoons butter and drizzle over the top. Cover securely with foil and bake for 25 minutes. Remove the foil and bake for 20-25 minutes longer, or until the top starts to brown.
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Notes
Gluten-free bread options
For absolute best texture and flavor, use a quality homemade recipe, like this highly-reviewed gluten-free bread. Store-bought breads may also be used in place of the homemade. My preferred brands are Canyon Bakehouse or Schar. You will need 2 loaves to equal the bread required for the whole recipe. If using 1 store bought loaf, cut the remaining ingredients in half (use 2 whole eggs for 1/2 recipe).
Half recipe
For a smaller portion, use half the amount of bread, freezing the rest, or one loaf of store-bought brands. Cut the other ingredients in half (use 2 whole eggs for 1/2 recipe). and bake in an 8X8 baking dish.
make-ahead and freezing
Assembled up to 24 hours ahead, cover, and refrigerate until ready to bake. However, the liquids will soak into the bread more and it will have a softer consistency.If you plan on preparing the stuffing ahead of time, I recommend throughly drying out the bread first. Let it sit out for 2-3 days or toast in a 225ºF oven for 30-40 minutes.The cubes should be hard, like the consistency of Pepperidge Farm or Stove Top stuffing mix. This allows their shape to hold up to the moisture absorbed overnight.To freeze stuffing, bake according to the recipe directions and cool completely. Wrap securely with plastic wrap, cover with foil and freeze up to 1 month. Thaw in the refrigerator overnight before reheating and serving.
reheating leftovers
If the dressing is frozen and thawed, remove the plastic wrap, recover with foil, and let stand for 30 minutes at room temperature. Bake in 325°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it’s heated through.Use the microwave to reheat individual portions. I recommend heating at 50% power for 1-2 minutes before finishing at full power.Recipe adapted from America's Test Kitchen