Gluten-Free Stuffing (Recipe)

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.

Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 17 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

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9 responses to “Gluten-Free Stuffing (Recipe)”

  1. 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.

  2. Marilyn Bowers says:

    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!

  3. Maria Angelov says:

    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

  4. melanie says:

    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!!!

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