Gluten-Free Stuffing with Fresh Herbs
Gluten-Free Stuffing with Fresh HerbsThis delicious and easy-to-make Gluten-Free Stuffing is packed with the savory flavors of rosemary, thyme, and sage. Perfectly crispy on the outside and tender on the inside, it’s the ultimate holiday side dish that everyone—gluten-free or not—will love. Pair it with your favorite mains, customize it with mix-ins like cranberries or sausage, and enjoy leftovers transformed into creative new dishes. Whether for Thanksgiving or a cozy dinner, this stuffing is a crowd-pleaser!
Equipment
- 1 Large Mixing Bowl – To combine the bread, vegetables, and liquids.
- 1 Large Skillet – For sautéing the onions, celery, and garlic.
- 1 9x13-Inch Baking Dish – To bake the stuffing evenly.
- 1 Cutting Board: For chopping vegetables and herbs.
- 1 Chef’s Knife – To prepare the vegetables and herbs.
- 1 Whisk – To mix the eggs and broth.
- 1 Wooden Spoon or Spatula – For stirring ingredients together.
- Measuring Cups and Spoons – To ensure precise measurements.
- Foil – To cover the stuffing while baking to prevent over-browning.
- Cooling Rack (Optional) – To cool the stuffing after baking.
Ingredients
For the Stuffing:
- 1 Loaf Gluten-free bread (about 12-14 slices), cubed and slightly dried out(Tip: Leave the bread cubes out overnight or toast them lightly in the oven for better texture.)
- 1 Medium onion, finely chopped
- 3 Stalks celery, diced
- 2 Cloves garlic, minced
- 3 tbsp Unsalted butter or olive oil
- 2½ cups Gluten-free chicken or vegetable broth
- 2 Large eggs, beaten
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp 1 tbsp fresh thyme leaves
- 2 tbsp 2 tbsp fresh sage, chopped
- Salt and pepper to taste
Optional Add-Ins:
- ½ cup Dried cranberries for a touch of sweetness
- ½ cup Toasted pecans for added crunch
Instructions
Step 1: Prep Your Bread
- Cut the gluten-free bread into 1-inch cubes. Spread them on a baking sheet and let them sit out overnight to dry. Alternatively, toast the cubes in a 300°F (150°C) oven for 10–15 minutes, flipping halfway through, until slightly crisp but not browned.
Step 2: Sauté the Vegetables
- Heat the butter or olive oil in a large skillet over medium heat. Add the chopped onion and celery, cooking until softened (about 5 minutes). Stir in the garlic and cook for another minute until fragrant. Remove from heat and set aside.
Step 3: Combine Ingredients
- In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, and fresh herbs.
- In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread cubes, tossing gently to coat. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Step 4: Bake the Stuffing
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Transfer the stuffing mixture to the prepared dish, spreading it out evenly. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp.
Step 5: Serve and Enjoy
- Let the stuffing cool for a few minutes before serving. Garnish with a sprinkle of fresh herbs for an added touch of elegance.
Notes
How to Store and Reheat Your Stuffing
Stuffing is one of those dishes that tastes just as good the next day, making it perfect for leftovers. Here’s how to store and reheat it properly:-
Storing:
- Place leftover stuffing in an airtight container and refrigerate for up to 4 days.
- For longer storage, freeze it for up to 1 month. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
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Reheating:
- In the Oven: Preheat your oven to 350°F (175°C). Spread the stuffing in a baking dish and cover with foil. Heat for 20–25 minutes, then uncover for the last 5 minutes to crisp up the top.
- In the Microwave: Place a portion of stuffing on a microwave-safe plate. Cover it with a damp paper towel and heat in 30-second intervals until warm.