Classic Gluten-Free Stuffing

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5 from 2 votes

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Side Dish

Servings:

Calories: 237kcal

Author: Hallie Klecker

Ingredients

6 cups gluten-free bread cubes*
7 tablespoons butter or dairy-free butter, divided
2 medium yellow onions , diced
1 medium shallot , diced
2 medium celery stalks , diced
2 medium carrots , diced
2 cloves garlic , minced or finely grated
2 teaspoons dried thyme
2 teaspoons dried sage
½ cup white wine
Kosher or fine sea salt , to taste
Freshly ground black pepper , to taste
1 cup gluten-free chicken or vegetable broth

US Customary - Metric

Instructions

Preheat the oven to 325ºF. Spread the bread cubes out on a baking sheet. Bake, stirring occasionally, until golden and dried, 15-20 minutes. Set aside to cool.
Grease a 9x13-inch baking dish with 1 tablespoon of butter. In a large skillet, melt 4 tablespoons of butter over medium heat. Add the onions, shallot, celery, and carrots. Cook, stirring occasionally, until the onions are soft, 8-10 minutes. Add the garlic and herbs. Cook, stirring often, for 2 minutes. Add the wine and cook, uncovered, for about 5-6 minutes or until the liquid is reduced by half. Season generously with salt and pepper. Transfer to a large bowl and stir in the bread cubes and broth. Season with salt and pepper.
Transfer to the baking dish. Dot the top of the casserole with the remaining 2 tablespoons of butter. Bake for 20-30 minutes, until golden brown.

Notes

*Note: Do not use packaged bread cubes; instead, you’ll be making your own with a loaf of gluten-free bread. Depending on the bread you choose, you’ll likely need to use 1 loaf to yield 6 cups of bread cubes. Take your favorite gluten-free bread and slice into cubes, about 1-1½ inches wide.

Nutrition