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.
- 8 cups sourdough bread cubes
- 3 cups chicken broth
- 1 red onion, diced
- 3 celery stalks, diced
- 2 large eggs
- 4 tbsp butter
- 1 tbsp fresh sage
- 1 tbsp fresh parsley, minced
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp celery seed
- 1 tsp pepper
- 1 tsp salt
- Pre-heat oven to 250 degrees. Place diced bread on baking sheet and bake for 25 minutes. The bread should be lightly toasted. After removing, set oven to 375 degrees.
- Add the thyme, rosemary, sage, celery seed, butter, onion, celery, salt and pepper to a medium skillet and saute until onions are translucent.
- In a small mixing bowl, lightly beat the 2 eggs until combined.
- Place the diced bread cubes in an extra large mixing bowl.
- Pour the lightly beaten eggs over the top of the mixture. Then, the sauteed mixture and chicken broth.
- Fold everything together until the bread cubes are coated in the mixture.
- Pour into a 9 x 13 casserole baking dish and spread evenly.
- Sprinkle fresh parsley on top.
- Cover dish tightly then bake in oven for 30-40 minutes. Remove covering then bake for 10 minutes.
- Remove from oven, let cool, then enjoy!
- Oven times vary so that is why a 30-40 minutes is given as a range. At the 30 minute mark, check to make sure dish is cooked all the way through. Adjust times according from there.
- Make sure to cover dish before baking.
- Fresh herbs are great but if you only have dried that is perfectly fine too.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: gluten free stuffing, gluten free sourdough stuffing, sourdough stuffing