Gluten Free Stuffing
This gluten free stuffing is so rich in flavor. You will find yourself making it over and over again, and not just for the holiday season. Crispy edges on the outside and soft and delicious on the inside. Using this homemade gluten free sandwich bread with sausages, dried cranberries, seasoning such as sage, thyme, and parsley, and loads of butter makes this the best gluten free stuffing.
Equipment
- Cutting board
- Sharp knife
- Ceramic baking dish
- Large bowl
- Frying pan
- Measuring Spoons
- Measuring cups
- Whisk
- Mixing spoon
- Sheet pan
- Small bowl
- Aluminum foil
Ingredients
- ¾ of homemade gluten free sandwich bread. If you are using store bought bread use a whole loaf of gluten free sandwich bread.
- 2 cups sausage meat browned, and fat drained
- 1 red onion diced
- 2 tablespoons minced garlic
- 2 large eggs
- 2 tablespoons dried parsley
- 4 dried sage leaves crushed
- 1 teaspoon dried basil
- 1 stick of melted butter
- 2 teaspoons dried oregano
- 1 tablespoon dried thyme
- ½ tablespoon dried rosemary
- ¼ cup dried celery
- 1/3 cup dried cranberries
- 1 ½ teaspoon black pepper
- 1 teaspoon salt
- 1 quart chicken broth
- 3 tablespoons olive oil
Instructions
- Cut up bread into 1-inch cubes, lay it out on a sheet pan, and leave it out to dry overnight.
- Preheat oven to 250 F
- Bake bread for 1 hour.
- Preheat oven to 350 F
- Place the cubes bread into a large bowl, add ½ of the chicken broth in with the bread and mix it in. Allow the bread to sit in the broth for 10 to 15 minutes, stirring it every now and then.
- Meanwhile, sauté the onions and the garlic in 3 tablespoons olive oil until translucent.
- Add the sautéed onions and garlic, browned sausages, dried parsley, crushed sage leaves, dried basil, dried oregano, dried thyme, dried rosemary, dried celery, dried cranberries, black pepper, and salt to the bread mixture and mix well.
- In a small bowl, combine the eggs and remaining broth and whisk until well combined. Add this mixture to the bread mixture.
- Add the melted butter, mix until well combined.
- Grease a 9 x 13 ceramic baking dish, place the stuffing into the baking dish, and level it out. Cover it with foil, and bake for 45 minutes. Uncover and bake for 15 to 30 minutes or until set and no longer “liquidy”.
- Allow it to rest for 10 to 15 minutes and serve. Delicious!
Notes
You might need to adjust the amount of broth used depending on how large or how small the bread that you are using is, and how much it absorbs water. If you use my bread recipe, this stuffing will come out perfect, but I cannot guarantee you the same results, texture, or flavor, if you use a store-bought bread.
You can find the bread recipe on PeacefulLivingNH.com blog by searching gluten free sandwich bread
You can find the bread recipe on PeacefulLivingNH.com blog by searching gluten free sandwich bread