1 (1 pound) loaf gluten-free bread (such as Udi's® Millet-Chia bread)
3 tablespoons olive oil
2 medium onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
¾ teaspoon salt
ground black pepper to taste
2 cups gluten-free chicken broth
2 large eggs, beaten
Step 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
Step 2 Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
Step 3 Bake in the preheated oven until crisp, 12 to 17 minutes.
Step 4 Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
Step 5 Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
Step 6 Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 8
How to Store Gluten-Free Stuffing
Store your leftover gluten-free stuffing in an airtight container for up to four days. Reheat in the microwave or in the oven. Add a bit of broth to prevent the stuffing from drying out during the reheating process, if you like.
Can You Freeze Gluten-Free Stuffing?
Yes, you can freeze this gluten-free stuffing for up to three months. In serving-sized portions, place the turkey dressing in zip-top freezer bags or another freezer-safe container. Wrap in a layer of foil for extra protection. Reheat in the oven from frozen.
Nutrition Facts (per serving)
245 Calories
12g Fat
31g Carbs
5g Protein