No-Fuss Gluten-Free Turkey Stuffing
Updated May 07, 2019, Published Nov 21, 2010
This post contains affiliate links. Please see our disclosure policy.
Use your favorite gluten-free sandwich-style bread to make the bread cubes in this tasty turkey stuffing. It can be made egg free with good results by using a flax egg. For dairy-free stuffing, use dairy-free bread.
No-Fuss Gluten-Free Turkey Stuffing
Ingredients
- 10 cups gluten-free bread cubes
- 2-3 tablespoons olive oil
- 2 cups chopped onion
- 4 stalks celery, , chopped
- 4 apples, , peeled and chopped
- 4 chicken-apple sausages or other sausages, , chopped
- 1 cup dried cranberries
- 1½ cups gluten-free chicken stock
- 4 eggs or flax egg*
- 2 teaspoons poultry seasoning
Instructions
- Preheat oven to 350 degrees. Spread bread cubes on cookie sheets in a single layer and bake in oven until cubes are dry, about 15 minutes.
- In a large skillet, heat oil and sauté onion and celery until soft. Add apples and sausages and sauté until apples are soft, about 3 minutes. Remove from heat.
- In a large mixing bowl, combine bread cubes, onion mixture and remaining ingredients. Mix until bread is thoroughly moistened.
- Place stuffing into a lightly oiled baking dish. Bake covered in a 350-degree oven for 45 minutes. Remove cover and continue baking to let stuffing brown, about 10 minutes. Alternatively, place stuffing into turkey cavity, lightly packed, and cook according to weight of the bird.
Notes
*To make flax egg: For each egg called for, combine 1 tablespoon ground flax meal with 3 tablespoons warm water. Let stand until mixture is thick, about 10 minutes. Use flax gel in place of eggs, plus an additional ½ cup chicken or vegetable broth.
Nutrition
Calories: 284kcalCarbohydrates: 40gProtein: 10gFat: 9gSaturated Fat: 2gCholesterol: 75mgSodium: 550mgPotassium: 237mgFiber: 3gSugar: 17gVitamin A: 280IUVitamin C: 5.6mgCalcium: 126mgIron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Written by Beth Hillson, originally published in Gluten Free & More
