Yeast Breads

Traditional Gluten-Free Stuffing

November 17, 2016

Traditional Gluten-Free Stuffing
Cook time: 
Total time: 
  • 8 slices gluten-free bread
  • 1 ½ cups water* (less liquid if using to stuff a turkey)
  • 3 Tbsp. gluten-free chicken bouillon*
  • ½ a minced onion
  • 1 stalk diced celery
  • 5 Tbsp. butter/margarine
  • 2 tsp. sage
  • 1 ½ tsp. thyme
  • 1 tsp. pepper
  • 2 chopped cloves garlic
  • *can substitute bouillon and water for 1 ½ cups gluten-free chicken broth
  1. Bake a loaf of Grandpa’s Kitchen bread. Cut and cube eight slices. Lay out on a baking sheet to dry for a day or toast bread in a 300° oven for 15 minutes, stirring twice. Remove from oven and let cool.
  2. Heat water and bouillon in a sauce pan or microwave. In a large frying pan, melt butter and sauté vegetables until soft, about 4 minutes. Remove from heat and stir in spices. Place bread cubes into large bowl and add vegetable mixture. Mix well. Pour broth mixture one ladle at a time and stir in between, just until moistened. Be careful not to get the bread too moist as it will make the bread soggy.
  3. As a casserole, place in greased casserole dish and cover with foil. Bake for 30 minutes. Take foil off and bake for another 10-15 minutes until lightly browned.
  4. For stuffing in a turkey, use less liquid as it will get moisture from the turkey. Make sure you follow the turkey baking directions for a stuffed turkey.


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