Gluten Free Recipes
Gluten Free Stuffing Recipe - Just in Time For Thanksgiving!
Roast turkey, stuffing, cranberry sauce, sweet potato casserole, and the list goes on. For most of us, Thanksgiving is a day when we eat foods that we seldom eat the rest of the year.
Not being able to eat some of those foods can be down right depressing, but I hope that you don’t let a gluten-free diet stop you from enjoying Thanksgiving. Even bread stuffing can be easily made gluten free. Udi’s is one of the best gluten-free breads on the market. Pick up a loaf (I used Udi’s millet chia bread) and you can make a stuffing that everyone will enjoy.
I call this “stuffing,” but I do not give instructions for actually stuffing the bird. That’s up to you if you want to do it. Also, stuffing can vary in how dry or moist it is. All you need to do is adjust the amount of chicken broth to give you the moistness you desire.
- 1 loaf Udi’s sandwich bread
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup butter or margarine
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper or to taste
- 1 – 2 cups chicken broth
1. Lightly toast the bread and lay it out on wire racks to cool. Cut the bread into cubes. You should have about 8 cups of bread cubes.
2. Melt the butter or margarine in a skillet and sauté the onion and celery until soft. Add it to the bread cubes (including all the butter) and toss to combine.
3. Sprinkle with poultry seasoning, salt, and pepper and toss again.
4. Pour the chicken broth over the bread and toss once more.
5. Place in a large buttered baking pan (10 x 15 inches) and bake at 350° for 30 minutes.
Serve warm with your Thanksgiving turkey.