Gluten Free Thanksgiving Stuffing

Classic herbed bread stuffing in white casserole ready to serve.

5 from 2 votes

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

Bread drying time45

Total Time2 45

Course: Side Dish

Cuisine: American

Servings:

Calories: 304kcal

Author: Sally Cameron

Equipment

Large saute or fry pan (12")
9"x9" 2 ½ quart square baking dish or 9x13 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 and Dry the Bread Cubes (DO AHEAD)

Trim the crusts from the bread and cut into ¾-inch cubes.
Oven drying method: Preheat the oven to 225°F. Spread the cubes in a single layer on a parchment-lined rimmed baking sheet. Bake for 40–50 minutes, until dry, checking toward the beginning of the range. Cool completely; the cubes will crisp further as they cool. Store in an airtight container until ready to use.
Countertop drying method: Spread the bread cubes in a single layer on a rimmed baking sheet. Leave uncovered at room temperature for 24 hours, until dry. Store in an airtight container or zip-top bag for up to 4 days.

Prep the Vegetables

Leek: Trim off the dark green top and root end. Cut the leek in half lengthwise and rinse thoroughly under cold water to remove any sand or dirt. Thinly slice crosswise or chop.
Fennel: Trim off the stalks and a thin slice from the bottom. Reserve the fronds for garnish, if desired. Halve the bulb lengthwise, cut into thin strips, then chop small.
chop the celery and onion. Vegetables can be prepped a day ahead and refrigerated.

Cook the Vegetables

Preheat the oven to 350°F. Heat the olive oil or butter in a large 12-inch skillet over medium heat. Add the leek, fennel, celery, and onion. Cook, stirring occasionally, until softened and translucent but still moist, 12–13 minutes. Add the garlic and cook 1 minute longer. Work in two batches if your skillet is small.
Transfer the vegetables to a large mixing bowl. Add the dried bread cubes, parsley, thyme, sage, salt, and pepper. Toss to combine.
Whisk together ½-3/4 cup of milk or broth and the beaten egg, if using. Pour over the bread mixture and toss gently to combine. The stuffing should be moist and hold together when gently squeezed. If it seems dry, add more liquid, a little at a time.

Assemble and Bake the Stuffing

Transfer the stuffing to a buttered or oiled 2½-quart baking dish (or a deep 9-inch square baking dish). Cover tightly with foil.
Bake on the center rack for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and the center reaches 165°F. Serve warm.
Leftovers will keep in the refrigerator well covered for up to 4 days.

Notes

Make ahead: Dry the bread cubes several days ahead. Assemble the stuffing Thanksgiving morning, cover, and refrigerate until ready to bake. Remove from the refrigerator 45-60 minutes before baking.

Dietary substitutions: For dairy-free stuffing, use broth and olive oil or dairy-free butter. For egg-free stuffing, omit the egg. For vegan stuffing, use vegetable broth, olive oil or dairy-free butter, and omit the egg.

For a crowd: Double the recipe and sauté the vegetables in a 6-quart pan or in two batches. Bake in a 9-by-13-inch casserole dish, allowing additional time as needed.

Leftovers: Refrigerate promptly in an airtight container for up to 4 days. Reheat to 165°F.

Nutrition