Classic Gluten Free Thanksgiving Stuffing

Classic herbed bread stuffing in white casserole ready to serve.

5 from 2 votes

Classic Gluten Free Thanksgiving Stuffing

Bread stuffing, or dressing, may be a Thanksgiving tradition but it works equally as well along side roast chicken the rest of the year. Golden top and a moist interior. Find make ahead tips and dietary substitutions in the notes below.

Prep Time30

Cook Time1 30

Total Time2

Course: Side Dish

Cuisine: American

Servings: (6-8)

Calories: 304kcal

Author: Sally Cameron

Equipment

Large saute or fry pan (12")
Medium casserole baking dish 9x9 for single or 9x 13 for double recipe
Large mixing bowl

Ingredients

1 ½ pound loaf gluten-free white bread I buy Canyon Bakehouse Heritage White
1 small leek light green and white part only
1 medium fennel bulb trimmed and chopped small
3 large celery ribs chopped small
1 medium onion chopped small
2-3 large garlic cloves chopped fine
3 tablespoons olive oil or unsalted butter or plant-based butter
½-3/4 cup milk (dairy or plant) or broth chicken, turkey, or vegetable
1 large egg, beaten optional (skip for egg-free)
½ cup finely chopped fresh parsley ½ bundle
1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme
1 tablespoon fresh chopped sage leaves or ¾ teaspoon dried
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Cut bread cubes

Discard the heels of the bread loaf. Trim the crusts and discard, then slice the pieces into ¾-inch strips. Cut the strips into ¾-inch cubes.

Oven drying bread cubes (do ahead)

Pre-heat oven to 225°. Bake cubes on a rimmed baking sheet lined with parchment or foil for 45-50 minutes. Let cool on the counter and store in an airtight container or zip bag until ready to make the stuffing. Cubes will get crisper as they cool.

Counter drying bread cubes (do ahead)

Arrange cubes on a rimmed baking sheet to dry, uncovered, for 24 hours. Do this two days ahead and package the cubes in zip plastic bags or an airtight container. Cubes can be stored at room temperature up to 4 days until ready to use.

Prep the Vegetables

For the leek, trim dark green top and root end from the leek, saving the white and light green part. Discard top. Slice the reserved leek in half lengthwise and run under cold water to clean out any sand or dirt. Slice the leek crosswise into thin half circles or chop.
For the fennel, trim stalks off the top and a thin slice off of the bottom. Save the fluffy fronds for garnish if desired. Cut the bulb in half top to bottom. Slice the halves into long thin strips, then crosswise into small dice. For the celery and onion, dice small. You can do these a day ahead, combine, and refrigerate until cooking time.

Cook the Vegetables

When ready to finish the stuffing, heat the oven to 350 degrees. Heat a skillet or frying pan over medium heat. Add the butter or oil (or combination) in a large fry pan (12"), saute pan or large skillet until melted. Add the leek, fennel, celery and onion. Cook, stirring occasionally, until soft and translucent but still moist, 12-13 minutes. Stir in the garlic and cook 1 more minute. Do this in two batches if your pan is small.
Pour the vegetables into a large mixing bowl. Stir in the dried bread cubes, herbs, salt and pepper. Whisk together ½ cup of milk or broth and and egg. The mixture should be moist and hold together when gently squeezed. If it seems dry, add a little more of the liquid. Season with additional salt and pepper then taste for seasoning.

Assemble and Bake the Stuffing

Place stuffing into an oiled or buttered medium sized casserole or baking dish (9"x9") and cover with foil. Bake in a 350 degree oven on the center rack for approximately 30 minutes, then uncover and bake until the top is golden brown, 15-20 minutes longer. Serve and enjoy.
Leftovers will keep in the refrigerator well covered for up to 4 days.

Notes

Prep Ahead

Dry the bread 1-2 days prior then make the stuffing Thanksgiving morning, but don't bake. Cover and refrigerate. Bring to room temp (about and hour) before baking (2 hours before serving time).

Dietary Substitutions

For vegetarians use vegetable broth or almond milk.
For vegans, use almond milk or oat milk and olive oil or plant-butter. Skip the egg.
Works for both gluten free bread and wheat bread.
This recipe is low risk for those with histamine intolerance.

For a Crowd (more than 8 people)

Double the recipe and use a 6 quart saute pan or do in two batches, then bake in a 9"x13" casserole.

Nutrition