Gluten Free Dairy Free Thanksgiving Stuffing
When we went gluten free, what I missed most was Thanksgiving stuffing. Using a good quality artisan gluten free bread makes all the difference in this recipe. I choose to use Native Bread
Ingredients
Scale
- 1 whole loaf of Native sourdough bread (any other quality artisan gluten free bread will do). Diced into 1-inch cubes and laid out for 2–3 days until it is crispy like a crouton
Tip: You can dry it out in a 200-degree F oven for several hours but don’t skip this step as having dry bread is super important to the end product.
- 1 onion diced
- 3 ribs of celery diced
- 1 garlic clove minced
- 1 stick plus 2 tablespoon of dairy free butter such as Earth Balance
- 6 large eggs
- 3–4 tablespoons of fresh sage chopped or 1–2 tablespoons of dried sage
- 3–4 cups of turkey/chicken stock
- Kosher Salt/ pepper
Instructions
- Cut GF bread in 1-inch cubes and lay out to dry for 1-2 days or dry out if a 200-degree oven for 2-3 hours.
- Sauté onion and celery in 1 tablespoon of butter or olive oil until onion is translucent and veggies are soft, add garlic and cook for 30 seconds until fragrant, remove from the heat and allow to cool.
- Melt 1 stick of butter and set aside.
- Lightly whip the eggs. Mix together the bread, veggies, eggs, aromatics, salt and pepper with the eggs and add enough poultry stock to moisten all the breadcrumbs. Note: It’s super important not to have any dry bread as you mix.
- Place in a 9×13 dish buttered with remaining 1 tablespoon of dairy free butter. Add bread mixture to pan and spread evenly. At this point, you can cover and refrigerate for up to 4 days.
- Add more stock and melted butter before baking if you want.
- Preheat oven to 350 degrees, bake for 45-60 mins covered with foil and uncover for the last 15 minutes or until internal temperature reaches 165 degrees.
Keywords: Pre-made stuffing, gluten free stuffing, dairy free stuffing, gluten free holidays dish