Herbed Gluten-Free Stuffing
This flavor-packed gluten-free stuffing is packed with holiday herbs like sage and rosemary, plus tender onions and celery. Simple enough to stop buying pre-packaged stuffing mixes and have fun with homemade!
Servings 6 servings
Ingredients
- ¾ of a loaf of gluten-free bread about 12 oz or about 5-6 cups of cubes (I used Canyon Bakehouse whole-grain style)
- 6 tablespoons butter divided, plus more for buttering baking dish
- 1 large or 2 medium onions peeled and finely chopped
- 4 stalks celery finely chopped
- 2 cloves garlic minced
- ½ tablespoon chopped fresh sage
- ½ tablespoon chopped thyme plus a few sprigs for garnish
- ½ tablespoon chopped fresh rosemary
- ¼ teaspoon pink sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley plus more for garnish
- 2 cups gluten-free chicken or vegetable broth
Instructions
- Tear or cut bread into cubes and leave out overnight to dry. (Alternately, place bread in a single layer on baking sheets and bake at 200º for 20 minutes.)
- Preheat oven to 350º F and butter a 8" x 11" baking dish.
- In a large pot over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until soft and translucent, 8-10 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
- Stir in remaining 5 tablespoons butter and parsley. Once the butter has melted, turn off the heat.
- Pour bread cubes into the pot and stir to coat with the butter-vegetable mixture. Stir in the chicken broth and toss well to distribute evenly.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.
- Garnish with parsley and serve.
Notes
Herbed Gluten-Free Stuffing is based on ideas from this recipe and this one.