Gluten-Free Savory Stuffing

5 from 1 vote

Gluten free stuffing is easily adapted to your taste, tradition and items on hand. The better the ingredients, the better the end result, so use delicious homemade bread, if possible. Baked separately, this stuffing travels well.

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Course: Side Dish

Servings: servings

Calories: 186kcal

Ingredients

6 cups gluten-free bread cubes (about half a 2- to 3-pound loaf)
3 tablespoons extra virgin olive oil
½ cup chopped onion
½ teaspoon ground nutmeg
2 teaspoons sage
½ teaspoon marjoram
½ teaspoon salt
1 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
2 cups chopped and peeled apples
¼ cup dried cranberries
½ cup chopped pecans or walnuts , optional
¼ cup flaxseed meal
2 cups gluten-free vegetable broth

US Customary - Metric

Instructions

Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil.
Spread gluten free bread cubes in a single layer on prepared cookie sheet. Bake in preheated oven for 20 to 25 minutes or until cubes are dry. Turn the cubes once or twice during baking.
In a large skillet, heat oil. Add onion and cook until tender and translucent, browning a bit at the edges. Add spices, carrots and celery, sautéing an additional 2 to 3 minutes. Set aside.
Pour dried bread cubes into a 9×13-inch baking pan. Stir in sautéed vegetables and distribute throughout the cubes.
Add apples, cranberries, nuts (if tolerated) and flaxseed meal, stirring gently until combined.
Drizzle broth over mixture, stirring to coat (not soak) the gluten free cubes. You may need more or less gluten free broth to accomplish this, depending on what kind of bread used.
Increase oven temperature to 375 degrees.
Cover gluten free stuffing with foil and bake for approximately 30 minutes. For a crispy top, remove the foil for the last 10 minutes of baking.

Notes

TIP: Pressed for time? Use that old gluten-free loaf of bread in your freezer. It’s just right for stuffing!

Nutrition