Ingredients for Gluten-Free Stuffing
- 1 loaf gluten-free bread (cut into1/2 inch cubes). I like Udi’s but any will do.
- 1/2 cup CF ghee (or other casein-free oil like pastured lard, coconut oil, or olive oil)
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 2 tablespoons sage
- 1 tablespoon thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 ½- 1 ¾ cup homemade chicken broth from pastured chickens (not from a carton or can)
- 3 large eggs
Preparation:
Preheat oven to 325°
Chop celery and onion.
Prepare the breadcrumbs (or bread “cubes” to be precise). Spread chopped bread pieces on a couple baking sheets one layer deep. Bake for about 10 minutes on 325 degrees, until cubes are dry; however, do not brown them.
Increase temperature of oven to 350°
Cool bread crumbs as you melt ghee in pan. Add onions and celery and sauté for 10 minutes. Add herbs, salt and pepper in for the last couple minutes of cooking. Add 1 ½ cups stock. Temper eggs by spooning a bit of stock into the eggs, adding little by little to the eggs until all the stock/veggie mix is beat in the eggs.
Place bread cubes into a baking dish. Pour stock/eggs over and mix, moistening the bread. You want to make sure the stuffing is not too dry or too soggy. I find that I like each piece of bread to be coated and a bit wet but not soggy all the way through. If it’s too dry add extra stock a little at a time to not over moisten.
Bake for approximately 45-50 minutes on 350 degrees or until the top is brown.
Step-by-Step Instructions with Photos
Chop celery and onion.
Slice bread into half inch cubes.
Spread chopped bread pieces on a couple baking sheets one layer deep. Bake for about 10 minutes on 325 degrees, until cubes are dry; however, do not brown them.
Increase temperature of oven to 350°
Cool bread crumbs as you melt ghee in pan. Add onions and celery and sauté for 10 minutes. Add herbs, salt and pepper in for the last couple minutes of cooking. Add 1 ½ cups stock.
Temper eggs by spooning a bit of stock into the eggs, adding little by little to the eggs until all the stock/veggie mix is beat in the eggs.
Place bread cubes into a baking dish. Pour stock/eggs over and mix, moistening the bread. You want to make sure the stuffing is not too dry or too soggy. I find that I like each piece of bread to be coated and a bit wet but not soggy all the way through. If it’s too dry add extra stock a little at a time to not over moisten.
Bake for approximately 45-50 minutes on 350 degrees or until the top is brown.
I adapted my mom’s stuffing recipe which is similar to this, but it’s a Southern-style, cornbread-based recipe. Also, instead of chicken broth, I use the neck from the organic turkey to make the broth. To bump up the nutrient value of the broth, I put an 1/2 onion, 2 garlic cloves, 1 3×3 piece of kelp, rosemary, parsley, a couple of peppercorns, a couple of juniper berries, a couple of whole allspice, and 1/2 fennel bulb.
This looks like a great recipe though.
That sounds delicious Cynthia! And very nutritious too! Thanks for sharing.
just made the stuffing for everyone, and it was a BIG hit! I’ve never made stuffing from scratch (even when we weren’t gluten free). I didn’t have sage so I used rosemary. So delicious, thank you!!!
So glad you enjoyed it Melanie! Thanks for the feedback.
Hello, Julie,
Do you have an egg free version of this recipe? I’ve been looking for a good recipe that’s GFCF, egg free, peanuts free, nuts free and seeds free (cannot use flax or any other seed).
Thank you!
Maria
You could probably just try eliminating the egg. The texture may not be as formed and solid but I’d imagine it will still taste great.
Hello, Maria: My family goes wild for my stuffing each year, and it is egg-free and free of all of the foods you mentioned! We just use Schar Bread for the base, chicken broth, chopped vegetables of your choice, but DON’T FORGET A LITTLE SWEET RED PEPPER (unless you’re allergic). The sweet red pepper makes a very nice addition to this recipe! I also sprinkle into it (and on top of the turkey) Mrs. Bell’s poultry seasoning, which is the best for poultry product of its type I’ve ever eaten!! Goes so well with Turkey Gravy, too!!
This year, we are also adding a small spiral cut ham from Trader Joe’s to our meal. So easy to prepare and has no nitrites, so safer than most types. Nitrites can cause AFib in sensitive people like me, so I watch those like a hawk… Also, once we discovered TJ’s hams, we never looked back!! They were such a great hit last year, even though the stores ran out waaaaay ahead of time. I am going back to TJ’s today to look for a 3rd one, since we have so much company coming throughout this holiday season!!
Thanks for sharing, Joyce!!! Sounds wonderful!
I have not had stuffing for 5 years since going gluten free. I can’t wait to prepare it for this years Thanksgiving dinner!
Thank you for the post.
I hope you love it too – no guests ever know the difference. It’s delicious and easy – The hardest part – not burning the bread when you are drying it out – I’ve done that. 🙂 Photos for my Cooking to Heal “blooper reel.” All the best to you. Happy Thanksgiving. Please, let us know how it turns out for you!
Why can’t you use organic chicken broth from
a carton for this recipe? Also is it okay just to use
egg whites for this recipe, if child is allergic to the
yolk?
Kathy, you could use the box broth – I don’t suggest it because the nutritional value of the “real” broth is so superior, but it will work just fine. And I think egg whites only may work as well.