Gluten Free Stuffing
Equipment
- 9x13 inch Baking Pan
Ingredients
- 13 cups bread, cubed into ~1 in squares (I use Schär & buy 2 packages, be sure to still measure!)
- ¾ cup butter (can sub ghee or vegan butter)
- 2 cups broth (chicken, turkey or vegetable)
- ¾ tsp salt
- 1 ½ medium white or sweet onion, diced
- 6 celery stalks, diced
- ½ tbsp poultry seasoning
Instructions
- Preheat your oven to 300℉.
- Cut bread into ~1 inch cubes, then spread them out on a large baking sheet. Bake for 25 minutes, or until the bread is dry and crunchy like a crouton.
- In a large pan or pot on the stove, melt the butter. Once melted, add the diced onion and diced celery. Cook until everything is translucent and soft.
- Once the onion and celery mixture is soft, add in the broth, salt and poultry seasoning.
- Remove the bread from the oven and space it out into a 9x13 inch baking pan. Turn the oven temperature up to 350℉.
- A little at a time (about ¼-½ cup at a time), pour the broth and veggie mixture over the bread and use your hands or a spatula to gently combine it without breaking up the bread. See notes below for suggestions on dry vs. wet stuffing.
- Once the stuffing has reached your desired consistency, cover the pan with foil and bake it for 30 minutes.
- After the 30 minutes, remove the foil and bake the stuffing for an additional 15 minutes, checking on it to ensure the bread stays golden and does not burn.
Notes
Tips & Tricks:
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- The best way to get your stuffing the desired texture is to slowly incorporate the broth mixture into the bread, doing so just a little at a time. Using your hands or a spatula, gently toss the bread (to be sure not to break it up too much) and the broth mixture together.
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- If you like your stuffing on the drier side, do this step until the bread is just slightly wet.
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- If you like your stuffing on the wetter side, do this step until the bread is considered to be wet. If you like your stuffing super wet, you can add additional broth, again, a little at a time.
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- Be careful not to add too much broth, though, as you don't want the bread to turn to mush.
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- If you like your stuffing on the wetter side, do this step until the bread is considered to be wet. If you like your stuffing super wet, you can add additional broth, again, a little at a time.
-
- The best way to get your stuffing the desired texture is to slowly incorporate the broth mixture into the bread, doing so just a little at a time. Using your hands or a spatula, gently toss the bread (to be sure not to break it up too much) and the broth mixture together.
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- Be sure to cook your onion and celery until as translucent as possible to keep it from being crunchy in the stuffing. However, if you want it crunchy, you do you!
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- Truly, my mom has been using Schär bread for this recipe since the very beginning of my gluten free journey. I have never had better stuffing than with this bread. I highly recommend it!
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- Speaking of the bread, the crunchier you get the bread before adding the broth mixture, the better.
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- Once you add all of your ingredients together, right before you bake it, taste a piece of the bread to ensure the seasoning is to your liking. Feel free to add more salt or poultry seasoning if that meets your preferences!
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- The recipe here serves somewhere between 6-8, give or take. It's hard to say how much stuffing people will want, so feel free to grab another pan and double the recipe depending on how many you're serving!