Gluten Free Stuffing

This easy-to-make GF stuffing is perfect for Thanksgiving!

Servings:

Author:

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Side Dish Dinner Lunch

American Thanksgiving

Gluten Free autumn Thanksgiving

Instructions

1 Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and
drizzle with the olive oil. Add a pinch of salt and toss to evenly combine.
Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly
toasted. Let cool.
2 In a skillet over medium-low heat, add the butter and melt. Add the onion,
celery, and ¼ teaspoon salt and cook until completely soft, about 15 minutes.
Add the garlic, thyme, sage, pepper, ¼ teaspoon salt, and gluten-free soy sauce
(if using) and cook for another 1-2 minutes. Remove from heat and set aside.
3 **To make-ahead stop here and store the celery/onion mixture in the fridge until
the next day and keep the toasted bread at room temperature.
4 Preheat the oven to 375F. Heat the chicken stock in the microwave or in a
skillet until just simmering. Place the eggs in a bowl and whisk to combine.
Slowly add the hot stock to the eggs, starting with just a few tablespoons while
whisking constantly. Add the rest of the stock while whisking.
5 Place the bread cubes, celery/onion mixture and stock/egg mixture in a large
bowl and gently stir to combine. Pour into a greased 9×13 baking dish and cover
tightly with tin foil.
6 Bake covered for 30 minutes. Uncover and continue to bake for another 10-15
minutes until golden and toasted on top. Serve and enjoy!