Gluten Free Stuffing
This Gluten Free Stuffing is easy to make and with hearty gluten-free bread, fresh vegetables and savory herbs. It's full of delicious flavor and perfect for Thanksgiving and any holiday meal! Dairy-free, vegan and easily grain-free using your favorite paleo bread.
Ingredients
- 1.5 loaves of your favorite grain-free / gluten-free baguettes / hearty bread , about 12 to 14 cups - 18 to 24 ounces) - stale or toasted beforehand works best, cut into 3/4-1 inch cubes. For keto / grain-free / paleo, we like Unbun Baguettes, California Country Gal Baguettes or you can make your own Paleo Bread.
- 1 cup vegan butter , can sub with ghee or unsalted butter if not dairy-free
- 2 large yellow onions , diced (about 3 cups)
- 2 cups diced celery
- 6 garlic cloves , minced
- Fine grain sea salt or kosher salt , to taste (about 1/2 - 1 teaspoon or more)
- Fresh ground black pepper , to taste (about 1/2 - 2/3 teaspoon or more)
- 2 1/2 tablespoons chopped fresh sage
- 2 1/2 tablespoons chopped fresh parsley
- 2 1/2 tablespoons fresh rosemary
- 1 1/2 tablespoons fresh thyme
- 1 tsp dried marjoram
- 2 1/2 cups vegetable stock or chicken stock
- 2 flax eggs , (make flax eggs by combining 2 tablespoons of ground flaxseeds with 5 ½ tablespoons of water - let the mixture sit for 5 minutes until it turns to a thick gel-like consistency), or regular eggs if not vegan
Optional for garnish
- more chopped fresh herbs plus one or two whole herbs
Instructions
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Toast the bread if your bread is not stale or already toasted: Preheat the oven to 350˚F. Remove the crust from the bread and cut them into 3/4 - 1-inch cubes. Spread the bread cubes out evenly in a single layer onto a large (or two as needed) baking sheets. Bake in a preheated oven, tossing bread 2-3 times and rotating pans throughout baking, until bread cubes are almost fully dried through, about 45 - 60 minutes. Allow to cool then add the bread to a very large mixing bowl. Set aside.
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Cook the veggies: Melt the butter in a large skillet or dutch oven over medium heat. Add the onion, celery and garlic and season with salt and black pepper. Sauté for 5-8 minutes, or until the onions and celery are soft and fragrant. Stir in the rosemary, sage, parsley, thyme and marjoram and cook for another 2 minutes. Stir in 1 cup of the stock then remove the pot from the heat.
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Pour the stock mixture over the bread cubes and use a wooden spoon or spatula to toss and coat well.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 flax eggs.
Pour the flax egg mixture over the bread cubes. Stir and fold the bread cubes until thoroughly combined.
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Coat a 9x13 baking dish with avocado oil spray, olive oil spray or melted butter / ghee. Transfer the bread mixture to the prepared baking dish and spread into an even layer.
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Tent the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until cooked through and the top is a nice golden brown, watching carefully that the top doesn’t get burned. If you prefer more browning on top, you can broil for a minute or two, watching very closely that it does not burn.
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Remove the pan from the oven and let it cool for 10 minutes. Garnish with more fresh herbs and serve or use the mixture to stuff in your bird.
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To store, cover tightly and store in the fridge overnight. Remove the pan from the fridge an hour before reheating it.
Recipe Notes
How to make ahead
Prepare as directed before baking, then cover the pan tightly with plastic wrap or beeswax wrap, then store in the refrigerator overnight or up to 48 hours.
When ready to bake, remove the pan from the fridge at least 30 minutes before baking. Tent the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until cooked through and the top is a nice golden brown, watching carefully that the top doesn’t get burned. If you prefer more browning on top, you can broil for a minute or two, watching very closely that it does not burn.
How to freeze
Transfer to a large resealable freezer bag or airtight container and store in the freezer for up to 3 months.
How to reheat from frozen
To reheat stuffing, drizzle with a little bit of broth so that it doesn’t dry out and bake it in the oven at 350°F for 20 minutes or until warm.