My gluten free stuffing is out of this world delicious. It’s sure to become a favorite Thanksgiving trimming amongst your traditional side dishes.
Thanksgiving just doesn’t seem like Thanksgiving without the stuffing. Several of the secret ingredients to my savory, gluten-free version are Udi’s bread, onions, celery, bell peppers, garlic, parsley, sage, and thyme. And, best of all, it takes only twenty minutes to prepare and then an hour in the oven. I make sure to use my biggest casserole dish as everyone always clamors for seconds and thirds.
Here’s a peek into my kitchen as I made the stuffing.
Preheat your oven to 350℉
Melt butter over a medium heat in a large skillet. Add onions, celery, green pepper, garlic, and parsley. Cook and stir, about 5 minutes.
Then remove from the heat and stir in the parsley, sage, thyme, salt and pepper.
Now butter a large shallow baking dish and turn bread cubes into the dish. Add the veggie mixture to the bread and mix gently. Finally, stir in the chicken broth and toss until well combined.
Cover and bake for 30 minutes. Then uncover and bake for an additional 15-30 minutes.
There you have a delicious homemade stuffing. And the best part is it’s gluten-free.
I hope you have a happy Thanksgiving and get to enjoy a lot of your traditional favorite foods. Enjoy precious time with your family and friends. Happy Thanksgiving from our family to yours!
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Gluten Free Stuffing
Ingredients
- 1 1/2 loaves of Udi's bread cubed
- 2 onions chopped
- 2 stalks of celery chopped
- 1 green bell pepper diced
- 2 cloves of garlic minced
- 1/2 cup parsley chopped
- 2 sticks of butter
- 2 cups gluten free chicken broth
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350℉
- Melt butter over a medium heat in a large skillet. Add onions, celery, green pepper, and garlic,. Cook and stir, about 5 minutes.
- Remove from the heat and stir in the parsley, sage, thyme, salt and pepper.
- Butter a large shallow baking dish and turn bread cubes into the dish. Add mixture to the bread and mix gently. Stir in the chicken broth and toss until well combined.
- Cover and bake for 30 minutes. Then uncover and bake for an additional 15-30 minutes.
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Fred Mcmurray says
November 27, 2013 at 5:53 pmLooks tasty!
Barbara says
December 3, 2013 at 5:02 pmThanks, Fred.
Joyce says
November 27, 2013 at 6:43 pmOh, my gosh! That looks fantastic! Going to have to bookmark this page as I’m always looking for a gluten free recipe for something. Thanks for sharing!
Barbara says
December 3, 2013 at 5:01 pmThat’s my goal, Joyce, to put the quick and delicious back into gluten free cooking so that you can prepare tasty and healthy meals and still have time to get back to doing the things you enjoy.
Karen says
October 7, 2014 at 4:52 pmHi Barbara,
I’m very new to gluten-free and am enjoying browsing your website. This stuffing recipe looks delicious. I haven’t sourced out Udi’s bread, yet, and have a question. You call this cornbread stuffing, but I’m not seeing cornbread in the ingredient list. Is Udi’s a cornbread?
Thank you!
Karen
Houston, Tx
Barbara says
October 7, 2014 at 11:06 pmHello Karen,
Thanks for the heads-up.
I’m so glad that you are enjoying the website.
Oops, I have been making this stuffing for years and I must have misread the label on the Udi’s bread; I thought it was corn based. I have revised the recipe title and description.
Indeed this is a delicious gluten free stuffing and I hope you enjoy it as much as we do.
Karen says
October 8, 2014 at 2:54 pmBarbara,
Thanks for the reply. Being from the south, I am used to cornbread dressing (a southern thing), but your recipe looks very good. I can hardly keep myself from tweaking a recipe, so I might add some gluten-free cornbread with the gluten-free bread.
Thanks,
Karen
Barbara says
October 8, 2014 at 3:22 pmExcellent! Sounds tasty.
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