Gluten Free Sourdough Stuffing

Gluten Free Sourdough Stuffing-the perfect side to Thanksgiving or Christmas dinner. No need to give up one of your holiday favorites just because you are gluten free. This stuffing tastes absolutely like the gluten version just with gluten free sourdough bread.

GLUTEN FREE SOURDOUGH STUFFING

In this recipe, we are using a gluten free sourdough bread. You can use your own recipe or I’d also suggest this recipe here. As of the time of this writing, I am perfecting my own gluten free sourdough bread recipe and hope to have it on the blog soon.

If you don’t want to make gluten free sourdough bread, you can always use a gluten free bread. Canyon Bakehouse is a highly notable brand that has several gluten free bread options. Also Bread SRSLY has a gluten free sourdough option.

I’d also highly recommend this Creamy Cauliflower Gravy as a great topping for this stuffing.

WHAT YOU’LL LOVE ABOUT SOURDOUGH STUFFING

• Full of flavor: The toasted sourdough bread combined with the flavorful herbs will be a delight to your taste buds.

• Easily customizable: This dish is easily customizable from the exact herbs to the vegetables that you can add or swap out.

• Perfect Thanksgiving or Christmas side dish: Who doesn’t love a serving of stuffing at Thanksgiving or Christmas? It is an American tradition. It goes perfect with turkey, ham or whatever you might be serving.

INGREDIENTS

• Dried Gluten Free Sourdough bread cubes: Use your favorite gluten free sourdough recipe or a gluten free bread.

• Chicken broth: Helps give the stuffing a savory flavor and softens the bread.

• Red onion and celery stalk: Adds texture and flavor to the stuffing.

• Butter: Used in the sauteing of the onions and celery. Also adds that buttery flavor to the stuffing.

• Eggs: Helps keep everything together. They are a great binder for the whole dish.

• Herbs and spices: These specific herbs are known to make stuffing what we all know and love. These are traditional Thanksgiving herbs and spices that blend well together with the gluten free sourdough bread baked.

HOW TO MAKE

Step 1: Pre-heat the oven to 250 degrees. Place diced bread on baking sheet and bake for 25 minutes until bread is dried out and toasted lightly. After you remove the bread you will want to preheat the oven to 375 degrees.

Step 2: Add the thyme, rosemary, sage, celery seed, butter, onion, celery, pepper and salt to a medium skillet and saute until the onions turn translucent.

Step 3: In a small bowl, lightly beat the 2 eggs until combined.

Step 4: Place the bread cubes in an extra large mixing bowl. Pour the lightly beaten eggs over the top followed with the sauteed mixture and finishing with the chicken broth.

Step 5: Fold until the ingredients are fully combined and the bread pieces are nicely coated.

Step 6: Pour into your casserole dish and spread evenly without smashing the ingredients flat.

Step 7: Sprinkle the freshly minced parsley over the top.

Step 8: Cover the dish tightly then place in oven to bake for 30-40 minutes. Uncover than bake for another 10 minutes.

Step 9: Remove from oven, serve and enjoy!

VARIATIONS AND ADD-INS

• To make dairy free: use vegan butter or coconut oil.

• Broth: You can use vegetable broth in place of chicken broth if you prefer.

• Bread Options: If you don’t have gluten free sourdough on hand, you can use a gluten free bread. They toast up well and are a great option for gluten free stuffing. Canyon Bakehouse is my favorite gluten free bread to use. Also, Bread SRSLY has gluten free sourdough options.

• Add ins: You can totally add in crumbled sausage, mushrooms, butternut squash, garlic cloves or cranberries to make this stuffing pop. Pardon the pun.

EXPERT TIPS

• Toast the bread before baking. This is an absolute must to ensure the bread is dry and will have a crunch. Stuffing is typically made with day old or bread that has been sat out on the counter. By toasting, it helps with flavor and texture of the recipe.

• Use fresh herbs. When possible using fresh herbs is the best. It truly helps the stuffing explode with those holiday flavors. If fresh herbs are not accessible, dried herbs are perfectly fine. Just don’t forget or skimp out on using them in this dish.

• Saute the vegetables. This will ensure they blend well with the bread, broth and herbs. You want them nice and soft. I’m not a fan of crunchy stuffing.

• Cover the dish to bake. This will make sure the stuffing doesn’t dry out too much and all the flavors mendle together nicely.

FREQUENTLY ASKED QUESTIONS

1.) Can this gluten free stuffing be made ahead? Yes, you can easily make ahead by following the instructions all the way through the initial 30 minute baking. Then let cool completely before refrigerating. The next day, bake at 350 degrees for 10 minutes covered, then 10 minutes uncovered.

2.) Can I use dried herbs if I don’t have fresh? Yes, dried herbs work just as well in this dish and your stuffing will taste wonderful.

3.) Can celiacs eat stuffing? Celiacs can’t eat traditional stuffing because it’s typically made with wheat based breads but if you are making homemade stuffing with either gluten free sourdough bread or a gluten free bread there should not be any reason they can’t enjoy since everything is gluten free.

4.) Are there gluten free store brands of stuffing? Yes, Katz, Aleia’s, LiveGFree and Trader Joes’ all have gluten free stuffing mixes.

HOW TO STORE, FREEZE AND REHEAT

How to Store: Place in an airtight container in the refrigerator for up to 3-4 days.

How to Freeze: Place in a freezer safe container for up to 3 months. When ready to eat, let unthaw in refrigerator then follow reheating instructions.

How to Reheat: Preheat oven to 350 degrees. Place in an oven safe dish covered and heat for 20 minutes.

I hope you give this Gluten Free Sourdough Stuffing a try! If you do give this recipe a try, let me know!

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