Years ago, I realized that if I wanted to eat stuffing, it would have to be a gluten-free stuffing recipe.
So, I found a recipe and modified it to my taste. A healthy, moist gluten-free stuffing recipe. I chose not to share the secret on Christmas, and not one person could tell the difference. The best gluten-free stuffing recipe I’ve ever had!
The inspiration for this recipe I make today, comes from a Whole Foods Market gluten-free stuffing recipe I found years ago. It was simple enough to put inside the cavity of a large turkey. And it was also tasty enough to bake in a casserole dish. I modified it to my liking!
If you want to have a no hassle holiday sans gluten, it’s quite easy. You just need some basic ingredients, lots of fresh herbs and spices, and gluten-free all purpose flour! Oh, and you will need some wine as well. For drinking. And cooking. But more for drinking.😂
Baking your own loaf is ideal. But honestly, store bought will do. Cut bread slices from your loaf and lay them out on a counter top for a day or two until they become hard and stale. You’ll want to do this a few days before your holiday! You’ll know they’re ready when they feel like paper weights, or even coasters.
Then just slice them all into half inch cubes. With a store bought loaf, cut the slices into cubes and toast them in the oven. You can also slice cubes first, then leave those out to sit for days. Either way, they will harden up.
A FEW TIPS FOR A HEALTHY GLUTEN-FREE STUFFING RECIPE:
- Stuffing tastes best with fresh herbs. And poultry seasoning. I find there’s an enhanced, earthy flavor that’s released during the cooking process. In this recipe, I use fresh sage and thyme. Dried herbs also work just as well, and sometimes add a distinct taste that many are accustomed to. One big component to this dish is the use of poultry seasoning. That’s right. I use poultry seasoning in my stuffing! It adds an ‘oh my goodness it’s Thanksgiving’ flavor. Try it. You will love it. And get it from Spicely. They’re certified gluten-free! In fact, go to them for all of your spices.
- I don’t use carrots or other meats within gluten-free stuffing recipes. I concentrate on the bland looking vegetables, herbs, broth and wine within the dish. Adding the side dish ingredients like carrots and meats, I believe takes away from the other flavors set on the table. I like eating glazed carrots and turkey on the side, so I don’t want my stuffing to have too much of that flavor. Salt can always do the trick if your gluten-free stuffing is too bland 😉
- I think a stuffed turkey is best. Yes, I probably shouldn’t, according to the United States Department of Agriculture. If you don’t know how to stuff it properly, then baking your stuffing separately in the oven is the way to go. It tastes just as fabulous. However, if you want to try stuffing a turkey, head to the Butterball informational website to follow proper procedures. They also have a hotline (1-800-288-8372) in case you mess up along the way. Overall, gluten-free stuffing is going to be less flavorful than regular, so why not add all those juices to it inside the turkey cavity? It’s amazing. Trust me.
- If you don’t stuff your turkey and make the dressing separate, I highly suggest adding mushrooms to the mix. Stuffing can dry out. And mushrooms contain a ton of moisture. So, I recommend adding them. They will keep your gluten-free stuffing recipe properly in tact, while sitting inside a platter. Always remember….gluten-free plus moisture is a win win. Plus, mushrooms simply add more luxurious flavor.
One other thing to keep in mind is to lessen the cooking heat and time for the vegetables when serving stuffing in a platter. You want a bit of a crunch here and there, yet moisture galore. If you want all out flavor that’s soft and melts in your mouth, then stuff your turkey.
Ok! So, if you’re making gluten-free stuffing, MAKE IT WITH MUSHROOMS! And stuff it if you can. A healthy gluten-free stuffing recipe for the holidays!
Healthy Moist Gluten-Free Stuffing Recipe
- 6 cups gluten-free bread crumbs Hardened
- 6 tbsp Salted butter
- One large onion – minced
- Two shallots – minced
- Two large celery stalks – minced
- 2 tbsp Fresh thyme chopped
- 2 tbsp Fresh Sage chopped
- 4 tbsp Fresh parsley chopped
- 1/2 cup White wine
- 1-2 cups Chicken broth Depending on desired moistness, Homemade is best
- 1 tsp Kosher Salt
- 1/2 tsp Ground black pepper
- Poultry seasoning To taste
- Preheat oven to 325 degrees.
- In skillet over medium heat, melt butter. Sauté onion, shallots, and celery for five minutes (or until translucent and caramelized).
- Add fresh sage and thyme, along with salt and pepper. Cook for two minutes. Add white wine and continue to cook, until liquid reduces by half. Add dashes of poultry seasoning during this process to taste. Add vegetable mixture to large bowl with bread cubes.
- Stir thoroughly.
- Add gluten-free broth and and parsley and stir evenly. Pour mixture into oil coated, oven safe baking dish.
- Bake for 35 minutes, until top layer is golden brown.
- Note: If using this recipe to stuff a turkey, cut the amount of chicken broth in half. Also, you can definitely add mushrooms if baking this in a platter, and lessen vegetable cooking time if desired, for more of a crunch.
Want a gluten-free appetizer for the table this holiday season, that uses up gluten-free bread loaves? You’re in for a treat with my gluten-free Caprese bruschetta!