This stuffing recipe is a gluten-free variation of the stuffing I grew up eating. My mother’s and my mother-in-law’s stuffing recipes were very, very similar. My mother used poultry seasoning, and my MIL used sage, thyme and savory, and no eggs. Although I call it stuffing, I do not stuff the turkey with it, like my mother did. I bake it in a 9 x 13 casserole dish.
Gluten-Free Thanksgiving Stuffing
- 8 Ounces Dried Gluten-free Bread cubes 6 Cups
- 1 1/2 Cups Celery diced, about 2 stalks
- 1 Cup Onion Diced
- 2 - 3 Cloves Garlic Minced, more or less to taste
- 1 Stick Butter
- 2 Teaspoons Poultry Seasoning
- 1 1/2 to 2 Cups Turkey or Chicken Broth
- 1/4 Cup Good White Wine
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Beaten Large Eggs
- In a large skillet, melt butter over medium heat.
- When butter is melted, add diced onions and celery. Saute, stirring occasionally, until they are soft and slightly golden, about 10 minutes.
- Stir in poultry seasoning, salt, and pepper. Add wine to onion mixture.
- Place bread cubes in a large bowl.
- Add onion mixture to bread cubes and stir to combine thoroughly.
- Now is the time to taste the mixture, before you add the eggs, to make sure all the seasonings are correct. Like salt and pepper.
- Add in the 2 beaten eggs and stir to combine.
- Slowly pour in the turkey broth, stirring to incorporate and moisten the bread mixture, but not make it soggy.
- Add more or less broth as to whether you like your stuffing/dressing moist or on the dryer side.
- Cover with foil and bake at 350 for 30 to 45 minutes. If you like a crustier stuffing, remove foil last 15 minutes. Enjoy!